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 [...]
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 [...]
My butchers, Barry and Mario from Kirkpatrick's Butchers at the South Melbourne market, sell the most delicious and tender racks of lamb which I frequently buy for a simple and quick mid-week dinner. The butchers sell them, 2 ways, ‘frenched’ or ‘unfrenched’. ‘Frenched’ is the term used to describe the process of cutting the fat [...]
Serves 2 I actually made this up as I went along and it was as delicious as it looks. I had some left-over roasted chicken, about 450g, from the spatchcock chicken I made for my Cook at Home with Tonya YouTube video series. It will be launched as soon as I can get it uploaded [...]
This crab, crustacea stock also features in my cooking class videos which form part of the Cook at Home with Tonya series. Crab stock is also one of the Fundamental Foundations of Cookery – Stock making. In the video, I made this stock with my crayfish, Morten Bay bug shells and prawn shells that were [...]
Today, in my Cook at Home with Tonya cooking class videos, I made this fish stock at the same time as the crab crustacea stock. The reason for this is that I use the fish stock as a base for the crab stock. At the end of the cooking process, the fish stock is strained, [...]
This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]
Duck livers are available from your poultry shop or supermarket; I buy mine from my nearby supplier, Luv-a-Duck; they come fresh in large 2kg bags, so I freeze them in small packages of 200 - 300g pouches. You can substitute chicken livers for the duck, if you wish. Interestingly, the chicken livers have a darker [...]
Serves 4 Filling Spaghetti squash 50 gm butter 1 tbsp extra-virgin olive oil 60 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 3 garlic cloves, finely chopped 1 cup, loosely packed, flat-leaf parsley, finely chopped, plus extra for garnish 4 spring onions, finely sliced Zested rind of 1 lemon 1 spaghetti [...]
