TONYA’S MUSINGS
Tonya Jennings combines her passion for food and cooking with her beachside location on Port Phillip Bay at St Kilda, into developing and operating Cooking on the Bay Cooking School.
At Cooking on the Bay we encourage you to celebrate the richness and diversity that our food offers us and to enjoy cooking for your family and friends. Food plays an important part in our social process and affects our wellbeing. To cook from the heart and share around the table brings so much pleasure and ‘joie de vivre’.
Tonya’s Musings shares her foodie stories, tips, tricks and culinary travels….
TONYA’S LATEST MUSINGS
Napoli Sauce – the Italian tomato sauce
This is a very intense and flavoursome, tomato sauce which suits many dishes; it is marvellous simply served with zucchini noodles and cheese, try it! Serves 8 Ingredients 1 red capsicum roasted; remove seeds and [...]
Omelette with cheese, tomato, spring onions, chives and bacon
The eggs are the essential part of the omelette, the filling is secondary, so do not over-fill them! The egg is the hero with its buttery taste on the outside of the omelette and the [...]
Eggs en cocotte – baked eggs
These little pots are so quick and simple to make; these ones taste luscious and delicious. They can be made with a variety of ingredients, such as cheese, ham, mushrooms, spinach, lightly cooked vegetables, salmon, [...]
Creamy cauliflower cheese
Serves 6 1 head of cauliflower 100ml cream 50g creamed cheese 100g grated tasty cheese 40g butter Cut the cauliflower into florets and place in the steamer; steam until tender, about 8 minutes. Transfer the [...]
Chicken curry with coconut cream and greens
This was a great chicken curry with good depth of flavour and superb colour. It was quick and easy to cook in the wok, so just one pan to wash. Inspired by what my friend [...]
Corned Beef Silver-side with creamy cauliflower cheese
Serves 6 This recipe is based on my mother’s corned beef and is a family favourite. I always loved rolled corned beef as it is juicy, succulent and flavoursome from the fat. These days it [...]