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 year is a great time to start thinking about health and fitness; this program is a perfect starting point. This [...]
Lemons are one of my favourite fruits, I use them almost every day; they are an indispensable part of my cooking. I just love having a large bowl of lemons decoratively gracing my kitchen bench. There is always a refreshing squeeze of lemon in my water glass; lemon juice is also very rich in anti-scorbutic [...]
This is a simple, rich and delicious sauce to accompany a variety of fish dishes as well as scallops, prawns, chicken, pork, and vegetables too. Like the classic wine butter sauces, it is less stable than the classic emulsion sauces because no eggs are used. This lemon butter sauce is simply a reduction of [...]
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. The resulting clear, golden coloured liquid fat called ghee, has a high smoking point, making it an excellent cooking medium. [...]
At Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour that makes our food taste so good and it is what differentiates good cooks from poor ones. [...]
This is a perfect dish for leisurely, relaxed entertaining in the summertime. It can be made a day ahead and it will keep well refrigerated for a few days afterward; that is, if there is any left-over! We have been making this for years in the Cooking School and, although it is reminiscent of [...]
When we cook at Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour which makes our food taste so good and it is what differentiates good cooks [...]
Murray River Salt is my favourite salt, and I use it as both a finishing salt and in my cooking. We use it in the cooking classes at Cooking on the Bay and so all students have a chance to savour and enjoy it’s taste and flavour. I also especially love the fact that the [...]
Skordalia is the Greek version of the French ‘aïoli’ and the Spanish, ‘allïoli, and is a luscious garlic mayonnaise, sauce, or dip. It is usually based on potato and flavoured with garlic, olive oil, lemon juice and parsley. Elizabeth David in her ‘Book of Mediterranean Food’ gives her recipe with egg yolks, ground almonds [...]
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 sell them, 2 ways, ‘frenched’ or ‘unfrenched’. ‘Frenched’ is the term used to describe the process of cutting the fat [...]
