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
Croatian Ajvar – a delicious capsicum and aubergine dipping sauce or paste GalleryCroatian Ajvar – a delicious capsicum and aubergine dipping sauce or paste
Ajvar, Condiments, Condiments, Cook Real Food, Cook Real Food, Croatian, Food, Mediterranean, Mediterranean Food, Mediterranean Food, Peppers, Recipes, Red Capsicums, Sauces
Croatian Ajvar – a delicious capsicum and aubergine dipping sauce or paste
Croatian Ajvar is a popular dipping sauce which is served with meats, and particularly ćevapčići, or chevapi sausages, meatballs, chicken and sausages and Mediterranean vegetables. Ajvar is a capsicum pepper-based condiment with aubergines, garlic and [...]
Braised lamb necks with wine, tomatoes and vegetables
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices, this lamb makes a wonderful [...]
Braised fennel with citrus and cider
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, [...]
Mandarin and pistachio flour-less cake
This recipe is a variation of the classic Elizabeth David orange and almond cake, made with mandarins and pistachios. You may also like to substitute the pistachios with macadamia nuts. 300grams, about 2 – 3, [...]
Slow cooked, braised lamb neck garnished with gremolata
Slow cooked, braised lamb necks in a scrumptious sauce, made with our home-made beef or chicken stock adds such a depth of flavour. Garnished with a gremolata and lemon slices this lamb makes a wonderful [...]
Special Event Greek Cooking Class – A journey through the Island of Crete and the Mediterranean diet
Saturday 22nd June at 8.45am - Special Event Greek Cooking Class with Kelly Michelakis from The Hellenic Odyssey. I am very excited to announce this Greek Cooking Class with Kelly Michelakis - Kelly is a passionate [...]