Hollandaise sauce is a classic emulsion* sauce, made with egg yolks and butter, seasoned with lemon juice, salt and a little white pepper to become a thick, yellow, creamy sauce. It is the traditional partner to asparagus, artichokes, and eggs Benedict. It is perfectly matched with poached fish and vegetables. I love it drizzled over [...]
Spring is such a wonderful time of year with so many beautiful fruits and vegetables in season to awaken our palettes and brighten our cooking after the dreariness of winter. Writing today, on this gloriously sunny, warm Melbourne September day, one feels alive and vibrant, just like this wonderful new season's harvest. So off you [...]
The amuse-bouche is the French word for appetiser. In Australia we tend to call these little pre-meal delicacies ‘hors d’oeuvres’, and to the Italians they are antipasto. In France in the 15th century, hors d’oeuvres was used as an architectural term that referred to an outbuilding, the 'hors d’oeuvre', or 'outside the work'. By the [...]
As most of you will know, I am a collector of plates and kitchen equipment! It will therefore come as no surprise that on our recent visit to Lyon,we headed for the famous Les Puces, the very large, famous antique, ‘flea’, market on the outskirts of Lyon, rated as one of the biggest and best [...]
I look forward to Spring and the beginning of our Australian asparagus season. These beautiful, bright-green spears are now in the markets, and hopefully will stay some weeks. About 95 per cent of our national crop is produced here in Victoria, with the vast majority coming from the area around Koo Wee Rup and Dalmore; [...]
Serves 8 – 10 in petit pots 2 bunches asparagus about 400 grams 400 ml cream 15g butter 1 tsp olive oil salt and pepper 3 eggs, lightly beaten 2 tbsp finely grated parmigiana reggiano cheese 2 tbsp finely chopped garlic chives vegetable oil for greasing baking dish extra virgin olive oil Preheat oven to [...]
