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
Shortcrust pastry – Pâte Brissé
Both Pâte Brissé and Pâte Sucrée are short cut pastry; Pâte Brissé is the same as Pâte Sucrée but without the sugar. Ingredients: 200g flour 100g cold, unsalted butter, cut into [...]
Coronation Quiche
A few days before the Coronation of King Charles III, the BBC published this ‘official’ recipe from Buckingham Palace, created by Mark Flanagan and Lucy Wilson. My long-time friend and cooking ‘partner’ Christine, who [...]
Learn how to cook healthy, everyday meals – Give Real Food Real Flavour! GalleryLearn how to cook healthy, everyday meals – Give Real Food Real Flavour!
Books and reading, Cook Real Food, Cooking classes, Desserts - chilled, Flavour, Flavour, Flavour, Healthy Family Meals, Low Carb, Salt, Salt - Murray River Sea Salt, Samin Nosrat
Learn how to cook healthy, everyday meals – Give Real Food Real Flavour!
Do you want to learn how to cook healthy, everyday meals? Then my Cook Real Food – Eat Real Food Low Carb Healthy Fat program is just what you need. The beginning of the new [...]
They are finished – the ‘Three Holy Birds’ of French Cuisine
Some time ago I read about the ‘three holy birds’ of French cuisine, so named by Kate Hill, Kitchen in Camont, in Gascony, France. They are pheasant, duck and guinea fowl, which she also endearingly [...]
Madeleines de Lorraine
My preparation for the French cooking classes morning tea often includes making Madeleines, the plump, little cakes, the French love to eat. Madeleines are moulded in the fluted scallop shape of the pilgrim’s shell, adding [...]
The Three Holy Birds of French Cuisine
Sometime ago I heard about the ‘three holy birds’ of French cuisine. My curiosity was aroused, I had never heard of them before, and so I asked my Kureelpa French friends, Yvonne and Daniel, what [...]