Salt has been used since ancient times to preserve food, such as salmon gravlax, and in the koshering of meat; it is still used so today. Unfortunately, it is also a most misunderstood food. Like a lot of other foods, such as fat, it went out of favour last century as it was linked to [...]
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 [...]
I thought you might like to try this dish now that sorrel is back in season. It looks like a long recipe, but it may be prepared in stages and is really very simple. It is a perfect dish for Spring and Summertime entertaining. Serves 8 8 x 120g ocean trout fillet, sashimi grade, pin [...]
They’re not croutons they’re sippets. Olden days sippets are your winter soup's best friend. Winter is great soup time and, as always, I am into pea and ham soups of varying styles. The old fashioned pea and ham has been a long time family favourite; my mother made it for years and I still use [...]
Cooking on the Bay opened in June this year with the first class A Taste of Melbourne – Modern Australian Cuisine. Since then the classes have rolled on with many happy cooks coming through our doors...thanks to you all for contributing to a very happy and successful year at Cooking on the Bay. It is [...]
In a recent French Odyssey – Journey through France cooking class we made vanilla ice cream, with a crème anglaise base, in my new ice cream churn! Some of you will remember that we also make an easy vanilla ice cream* without a crème anglaise base and without an ice cream churn....it too is delicious [...]
In a recent Saturday's Italianicious - Cooking with Passion cooking class we enjoyed focaccia and pasta making, some interesting antipasti, pesto, baked ricotta, pumpkin and sage ravioli, a pork and fennel ragout plus a fabulous lemon, lime, limoncello tart. Most of the participants rated the ravioli, focaccia, pesto and the tart as the best things they [...]
Frequently after classes we receive some lovely emails from happy cooks...I occasionally add them to the Musings page and I thought you may also like to read a few recent ones... Hi Tonya, It was a fun day, learnt some things and enjoyed the whole experience. I cooked the soufflé for my husband when I went [...]
This recipe is based on one similar by the Troisgros brothers in Roanne, France. Diane Holuigue included this recipe in one of her early Nouvelle Cuisine classes as well as in her book The French Kitchen. Terrine, takes its name from the French terre, for earth, after the earthenware vessel in which it was traditionally [...]
I am now back home after a wonderful visit toFrance. Barging, touring, cooking at La Combe and studying French at the French L’Ecôle d’Eté, Summer School, at the Nancy University. On the barge we had a fabulous cooking class, in French, with my French class. It was most successful and absolutely fantastic to think we [...]
