Perseverance and my lemon meringue tartlets.

Yesterday, at Kureelpa, it was 38°C, with high humidity, until about 8.30pm, when a cool wind blew and the temperature fell. We had dinner guests and so I had spent the day in the very hot kitchen rather than the pool. I had planned my menu without factoring in the heat! One of the desserts [...]

By | 2018-01-15T19:21:14+11:00 January 15th, 2018|Lemons, Pastry Making, Pastry-Making, Tarts|Comments Off on Perseverance and my lemon meringue tartlets.

Cherry clafoutis – a perfect summer and festive dessert

Serves 4 - 6 Clafoutis is a rustic, country farm house, ‘batter style’, dessert, hailing from the Limousin region of France and is traditionally made with cherries. The original recipe calls for whole cherries with the pits in them, as the pits impart an almondy flavour; however, I always pit mine for more enjoyable eating. [...]

By | 2017-12-18T10:12:28+11:00 December 18th, 2017|Cherries, Cherry Clafoutis, Cooking classes, Desserts - fruit, Festive Food, French food, Fruit in season, Recipes|Comments Off on Cherry clafoutis – a perfect summer and festive dessert

Porcini mushroom risotto

The International Wine and Food Society, Melbourne Branch, recently hosted a Masterclass in risotto cooking, presented by Beverly Sutherland Smith. The first dish was this ‘basic risotto’ as taught at the Swiss Hotel School in Lausanne in Switzerland’. The method of cookery is quite liberating as it requires very little stirring and, consequently, is very easy [...]

By | 2017-10-25T11:56:53+11:00 October 25th, 2017|Cooking classes, International Wine and Food Society, Italian Food, Italian Food, Mushrooms, Recipes, Risotto|Comments Off on Porcini mushroom risotto

The Moroccan Berber omelette is also known in Morocco as Shakshuka

Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school,  in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year.  It is also known in Morocco as Shakshuka.  Originating in the deserts of North Africa, this omelette is served anytime of the [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Mediterranean, Moroccan, Recipes|Comments Off on The Moroccan Berber omelette is also known in Morocco as Shakshuka

Spanish breakfast ‘omelette’ with eggs and bacon – recipe

This is ideal for a brunch party as the entire dish can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, torn into 1-inch pieces ½ cup plus 3 tablespoons olive oil, divided Kosher salt 6 -8 roasted red capsicums 2 [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Recipes, Spanish cuisine, Spanish Cuisine|Comments Off on Spanish breakfast ‘omelette’ with eggs and bacon – recipe

Spanish ‘omelette’ casserole with eggs and bacon

This is ideal for a brunch party, makes a great breakfast dish, side dish and dinner  as well.  It can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, torn into 1-inch pieces ½ cup plus 3 tablespoons olive oil, divided Kosher [...]

By | 2016-12-07T19:32:25+11:00 February 22nd, 2016|Cooking classes, Food - spices, Recipes, Spanish cuisine, Spanish Cuisine|Comments Off on Spanish ‘omelette’ casserole with eggs and bacon

Duck fat – rendering and its uses

Duck fat - the good news!  Duck fat is a ‘good’ fat, rich in monounsaturated fats with a lower cholesterol than butter. We often cook duck breasts in our French Odyssey cooking classes and duck leg  tagines in the Mediterranean - Touch of Spice classes and frequently people are amazed to hear that duck fat [...]

By | 2016-12-07T19:32:26+11:00 February 17th, 2016|Condiments, Cooking classes, Duck fat, Musings|Comments Off on Duck fat – rendering and its uses

The Flower Drum and Moët Hennessy join up at Cooking on the Bay and cook.

Last Monday, the front of house and sommeliers from the Flower Drum cooked dishes, at Cooking on the Bay, designed to match Moët's new release 2006 Grand Vintage champagne. What a great cooking class; full of concentration, good chopping and cooking, followed by considered comments and discussions about the food and how it matched the [...]

By | 2016-06-16T22:06:35+10:00 November 25th, 2015|Champagne, Cooking classes, French food, French wine|Comments Off on The Flower Drum and Moët Hennessy join up at Cooking on the Bay and cook.

Guest Minghua Zhang – The Art of Chinese cooking – keeping healthy through food

On Sunday July 26th Special Guest presenter Minghua Zhang will teach us the Art of Chinese cooking - keeping healthy through food. Hurry and book now - places are limited. Transport yourself to China for the day. Learn to cook truly authentic, healthy, wholesome Chinese dishes. Minghua Zhang will teach you about her Chinese cuisine, [...]

By | 2016-06-16T22:12:01+10:00 May 4th, 2015|Chinese cuisine, Cooking classes, Guest Chef - Special Event, Uncategorized|Comments Off on Guest Minghua Zhang – The Art of Chinese cooking – keeping healthy through food