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
In search of the perfect Tarte Tatin GalleryIn search of the perfect Tarte Tatin
Apples, Cooking classes, Culinary writing, Culinary writing, Desserts - fruit, France and cooking, French Cooking Classes, French food, French Odyssey cooking class, French Regional Cooking, Fruit, Fruit in season, Tarte Tatin, Tarte Tatin, Tarte Tatin, Tarte Tatin, Tarts
In search of the perfect Tarte Tatin
Years ago, in 2007, I attended La Varenne Cooking School in Burgundy, and one of the many dishes we cooked there with the chefs was the classic Tarte Tatin. The class was held in one [...]
Brown beef stock
This brown beef stock recipe forms part of my Mastery in the kitchen - the foundations of cookery - Stocks, sauces and soups program. To be a good cook you need to master the fundamentals [...]
How to clarify butter
Clarified butter, also called ghee, is made when the milk fat is rendered from butter to separate the milk solids and water from the butterfat. Melting the butter allows the components to separate by density. [...]
Pain d’épices – Burgundian Honey Spiced Bread GalleryPain d’épices – Burgundian Honey Spiced Bread
Barging on the Betty B, Breads, Burgundy, Cooking classes, Food, Food - spices, French Cooking Classes, French food, French food, French Odyssey cooking class, French Regional Cooking, Honey spice bread, Honney, Pain d'epices, Recipes, Spice bread
Pain d’épices – Burgundian Honey Spiced Bread
Pain d’épices is a Burgundian classic; it is a lovely unusual ‘bread’ or ‘cake’ made with rye flour, spices and honey, without yeast, using baking powder and bicarbonate soda instead. It tastes something like [...]
Blue cheese and walnut ‘terrine’
For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue. Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and [...]
Walnut and onion bread
This is a versatile bread served either fresh or toasted and is a wonderful accompaniment to cheese and wine. I always serve it with the ‘Blue cheese and walnut terrine’, which you will find [...]