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
Affogato – Crème Anglaise Vanilla Bean Ice Cream with Espresso and Cointreau GalleryAffogato – Crème Anglaise Vanilla Bean Ice Cream with Espresso and Cointreau
Affogato, Cook Real Food, Cook Real Food, Cooking classes, Creme Anglaise, Desserts - chilled, Ice Cream Vanilla, Ice-Cream, Italian Food, Italian Food, Low Carb, Recipes
Affogato – Crème Anglaise Vanilla Bean Ice Cream with Espresso and Cointreau
Affogato is Italian for drowned; the ice cream is drowned in espresso with the liqueur served on the side. It is the easiest of all desserts, once you have mastered the ice-cream making. Make your [...]
Rack of Lamb with two sauces – a mint sauce and red wine sauce GalleryRack of Lamb with two sauces – a mint sauce and red wine sauce
Broccoli, Brussels Sprouts, Condiments, Condiments, Cook Real Food, Cook Real Food, Healthy Family Meals, Lamb racks, Lamb racks 'unfrenched', Low Carb, Meat, MInt sauce, Mint sauce, Recipes, Red wine sauce, South Melbourne Market
Rack of Lamb with two sauces – a mint sauce and red wine sauce
My butchers, Barry and Mario from Kirkpatrick's Butchers at the South Melbourne market, sell the most delicious and tender racks of lamb which I frequently buy for a simple and quick mid-week dinner. The butchers [...]
Roast pork with Agen prunes
Prunes and apples always team well with pork, so if you prefer, substitute apples for the prunes. For the pork, you can select various cuts, female pork neck, pork scotch, a boned, rolled pork shoulder, [...]
Bresse and the Chicken market at Louhans. GalleryBresse and the Chicken market at Louhans.
Bresse, Bresse, Chicken, Chicken market, Coq au Vin, Culinary Travel, Culinary writing, Farmers' Markets, Food, France, France and cooking, France Market, French food, French food, Louhans, Louhans, Louhans Bresse Chicken market, Market towns, Musings, Spatchcocked Roasted Chicken, Uncategorized
Bresse and the Chicken market at Louhans.
Cooking all these chicken dishes and stock as I have been in this Covid-19 winter 2020, reminded me of some happier times and our visit to Bresse, the home of the famous Bresse chicken, la [...]
Hollandaise Sauce
Hollandaise sauce is a classic emulsion* sauce, made with egg yolks and butter, seasoned with lemon juice, salt and a little white pepper to become a thick, yellow, creamy sauce. It is the traditional partner [...]
The Bresse Chickens – why they are so special, their story and AOC and AOP GalleryThe Bresse Chickens – why they are so special, their story and AOC and AOP
Barging on the Betty B, Bresse, Bresse, Burgundy, Chicken, Chicken market, Culinary writing, Culinary writing, Food, France, France and cooking, France Market, French food, French food, Louhans, Louhans, Louhans Bresse Chicken market, Market towns, Musings
The Bresse Chickens – why they are so special, their story and AOC and AOP
Way back in 1957, Bresse chickens were the first food and the first chickens to be awarded the AOC, Appellation d’Origine Contrôlée and more recently, they received the AOP, Appellation d'Origine Protégée, accreditation. This AOP [...]