Moules Marinière is one of the best-known classic French mussel dishes. The recipe hails from the wives of French sailors living along the northwest coast of Brittany, where most of France’s mussel catch is harvested. It is a typical French provincial bistro dish, in that these Bretagne sailors’ wives could afford to make a [...]
Some mussels you buy are cultivated in protected areas of the sea bed, or grown on poles, fixed in clean saltwater. Others, because of their habitat, are often sandy and need to be scrubbed; mussels also ingest sand and grit as they feed. Buy good quality, local mussels and they are well cleaned and very [...]
Whether you are cooking the Italian Chicken Cacciatore or the French Chicken Chasseur, it is the same slowly braised sauce and luscious tender chicken with the vegetables that make this a great nutri-dense, LCHF dish. Regional variations of Chicken Cacciatore or hunter’s wife’s chicken are made throughout Italy, and while most are cooked with [...]
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 [...]
I always enjoy baking these Anzac biscuits for Australia Day and Anzac Day. They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and are always a special favourite. Anzacs are oat-based chewy, sturdy biscuits, said to have been first created by [...]
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 [...]
