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 gingerbread, although ginger is not one of the spices I use. In France, it is sold in loaves, sometimes, in [...]
This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]
This was a great chicken curry with good depth of flavour and superb colour. It was quick and easy to cook in the wok, so just one pan to wash. Inspired by what my friend Leigh, from Hamilton in country Victoria, cooked the other day I had to make something similar; she makes great curries! [...]
Dukkah is an old Egyptian specialty condiment. It is a loose blend of nuts and spices in a dry, crushed but not to a powdered, form. The name “Dukkah” is derived from the Arabic word “to pound” referring to how all the spices are pounded together to prepare the dish. It is a very personal [...]
Makes 2 loaves There are many versions of this recipe. Anne Willan, of La Varenne Cooking School in Burgundy, included her pain d’épices in a couple of her many books on French Cuisine, ‘The country cooking of France’ and ‘Real Food’. Recently, in St Jean de Losne, Burgundy, our host cooked her grandmother’s pain d’épices for [...]
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 [...]
The tangier is a slow roasted meal, made in a tangier pot, with meat such as lamb, chicken, beef or osso bucco cuts, plus garlic, water, lots of saffron and a special tangier spice called rosea. The tangier is cooked in the Hammam coals for some hours. Rosea is the special spice mixture used in [...]
We are here at last with Edwina and the House of Fusion, Marrakesh. What are we doing so far? Driving along through the Tizn Test Pass passing earth built hillside villages along the route. A picnic in a little gorge in the Atlas mountains along side a river bubbling quietly over stones... Visiting [...]
Many months ago, the Western District Epicureans, based in Hamilton, invited me, via my long-standing school friend and their committee member Leigh, to cook with them for their April Epicureannes dinner. It was themed ‘A Mediterranean Dinner with Tonya’. The idea was that their committee of 5 would be led by me, as we do [...]
Last week we had three days of classes cooking our Mediterranean – Touch of Spice. All those wonderful flavours of the region; this time we featured Morocco, Egypt, Spain, Italy, Greece and the Middle East. The flavours are robust and intense, the textures varied and the aromas rich and heady. At home you can cook [...]
