At Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour that makes our food taste so good and it is what differentiates good cooks from poor ones. [...]
Years ago, as a small child in the May school holidays, my mother and I always drove to visit my grandparents at their farm in central Victoria. May meant it was mushroom time and so we would 'go mushrooming', usually on Sunday afternoons. Armed with a big bucket and small knife, we would drive out [...]
I do look forward to baking this cake in autumn when mandarins are at their peak; some varieties continue into June and winter, so there is still time for you to get into the kitchen and baking. The lusciousness of the pistachios and the sweetness of the mandarins, make a perfect and flavoursome match. The [...]
Now, in February and March, is the perfect time for Passata making. Tomatoes are at their peak. It is an easy process - here is how to make it! Ingredients: To make 12 x 750 ml bottles 1 box of Roma 'sauce' tomatoes, about 15kg Bunch basil Murray River Sea Salt [...]
This is a perfect dish for leisurely, relaxed entertaining in the summertime. It can be made a day ahead and it will keep well refrigerated for a few days afterward; that is, if there is any left-over! We have been making this for years in the Cooking School and, although it is reminiscent of [...]
When we cook at Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour which makes our food taste so good and it is what differentiates good cooks [...]
Murray River Salt is my favourite salt, and I use it as both a finishing salt and in my cooking. We use it in the cooking classes at Cooking on the Bay and so all students have a chance to savour and enjoy it’s taste and flavour. I also especially love the fact that the [...]
Skordalia is the Greek version of the French ‘aïoli’ and the Spanish, ‘allïoli, and is a luscious garlic mayonnaise, sauce, or dip. It is usually based on potato and flavoured with garlic, olive oil, lemon juice and parsley. Elizabeth David in her ‘Book of Mediterranean Food’ gives her recipe with egg yolks, ground almonds [...]
This cake makes a lovely Christmas gift, full of Brazil nuts, walnuts and various glace fruits. It may be made in a large loaf tin 20cm x 12cm, or smaller cake tins – 8.5 x 14cm and smaller still at 10 x 5.5cm. This quantity also makes 8 tiny puddings, in mini pudding tins; [...]
Makes a square 20 x 20cm, 2.5kg cake This cake has been made by my family for a couple of generations; it is simple to make if just a little time-consuming cutting up the fruit and nuts to approximately equal sizes. It stores and keeps very well for months if it lasts that long! [...]
