Memories of Gascony is an award-winning cookbook written by three-Michelin starred chef Pierre Koffmann about the provincial cooking of Gascony, in south-west France. I did read it a couple of years ago, I am really enjoying reading it again and seeing how it fits so well within my Cook Real Food Program cooking classes. I [...]
Braised fennel has a wonderfully subtle flavour, not very strong and more like a braised onion, with just a hint of fennel. The citrus adds a lift to make this a fabulous side for pork, chicken or beef. It cuts the richness of the meats as well. The pairing of fennel and citrus is a [...]
Hence, I am making pickled fennel! It looks so pretty in the jars as well as tasting delicious with various cold meats such as salami, seafood, fish, prawns, salmon and with salads. I am really looking forward to it, the pity is I have to wait 3 weeks or so for it to pickle! Braised [...]
This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked with some extra virgin olive oil, it makes a lovely salad dressing. Make 2 x 500ml jars Ingredients Brine 2 [...]
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 [...]
My food philosophy is to eat local food in season. The beginning of a new season is always exciting for those cooks who cook with seasonal produce; it allows enjoying a fresh new range of fruits, vegetables, meats and fish when they are at their best, at their most flavoursome and full of vitamins. Each [...]
