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
Suppliers for Cooking on the Bay at the South Melbourne Market, Corner of Coventry & Cecil Streets, South Melbourne, 03 9209 6295 GallerySuppliers for Cooking on the Bay at the South Melbourne Market, Corner of Coventry & Cecil Streets, South Melbourne, 03 9209 6295
Cook Real Food, Food, Fresh Fruits, Fruit, Fruit in season, Fruits, Markets, Meat, Poultry, Seafood, SEafood, South Melbourne Market, Suppliers, Vegetables, Vegetables, Vegetables in season
Suppliers for Cooking on the Bay at the South Melbourne Market, Corner of Coventry & Cecil Streets, South Melbourne, 03 9209 6295
These guys all have a good teams working with them. Aptus Fish Supply – Peter, Anna, Linda plus others K and L Poultry – eggs, poultry and duck –Chris, Pete, Tina Kirkpatricks Butchers – Barry, [...]
Stracciatella alla Romano – egg soup with chicken quenelles
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’ mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made [...]
Braised beef short ribs* with Pedro Ximénez and an almond herb crumb
This slow braise is full of flavour and nourishment. The almond herb topping dresses it up for entertaining; it is delicious with or without it! Serves 6 Ingredients Extra virgin olive oil 2.5k beef short [...]
Spaghetti squash with almonds, parsley and feta
Serves 8 - 10 Filling Spaghetti squash 70 gm butter 1 tbsp extra-virgin olive oil 80 gm natural almonds, coarsely crushed in a mortar and pestle or chopped 4 garlic cloves, finely chopped 1 cup, [...]
Chicken and cheese ‘soup’ or is it ‘stew’?
Especially delicious for cold winter days, or any day really, this soup or stew is a meal in itself. Make it into a stew by adding more chicken pieces and serve it with a crisp, [...]
Memories of Gascony by Pierre Koffmann
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 [...]