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Salt weights and volumes 201117

By Tonya|2026-06-25T11:29:57+10:00June 25th, 2026|Comments Off on Salt weights and volumes 201117

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About the Author: Tonya

Tonya’s Musings

Murray River Salt Flakes – how I love them!
Autumn is Chestnut time!
Waldorf Chicken Salad
Dominique’s vegetable cake from Burgunday
Galette des Rois – Epiphany Tart, the Tart of Kings

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COOK REAL FOOD PROGRAM
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Chef Tonya Jennings, creates, cooks and celebrates food, and teaches cooking with fresh, local, seasonal produce at Cooking on the Bay Cooking School.

It was terrific cooking Spanish Cuisine last weeke

It was terrific cooking Spanish Cuisine last weekend and what an exceptional class it was with 2 Spaniards attending creating such an authentic mood in our cooking discussions and the cooks excelled! The dishes cooked were so flavourful, the sofregit was a hit, a ‘flavour bomb’ as it is said! And the Tarta de Santiago de Compostella had a perfect flavouring of lemon and orange zest, plus great almond crunch. Melanie gave it an extra delight with a serious covering of the icing sugar topping, highlighting the Cross of Santiago…the precision with the mushroom garnishing and the deep green in the herb oil was fabulous and the mushroom Catalan anchovy topping was a taste sensation… I am delighted you all enjoyed the beautiful day here, which made it perfect. Next Spanish Cuisine Camino Inspiration is on Saturday 10 October. I would love to see you there. #cookingonthebaycookeryschool #cookingonthebaycookingclassesmelbourne #spanishcookingclassesmelbourne #paellacookingclassmelbourne

Spanish Cuisine - Camino Inspirations … this is Al

Spanish Cuisine - Camino Inspirations … this is Alway a fabulous class as everybody loves to cook an excellent paella… in this paella mixta we included artichoke heart quarters which added a fabulous flavour dimension and one I hadn’t thought of before… it was suggested by one of the cooks in class who happen to be Spanish! So he provided a source of information on a variety of Spanish food related tips. A great idea it was. #cookingonthebaycookingclasses #spanishcookingclassesmelbourne #melbournecookingclasses #paellacookingclassmelbourne #tartadesantiago⚜️

These French bistro classic desserts we cooked ove

These French bistro classic desserts we cooked over the weekend tasted wonderful, and heart-warming! Everyone was so happy with their results. We started with a light savoury lunch of a quiche of spinach leek and broad beans and a mixed green salad… followed by this amazing array of sweet fantasies… Apple tarte Tatin, a festive mixed nut tart with frangipane, actually called tarte aux Mendiants, made with pate brisket sucre, choux pastry profiteroles and coquettes, a plum fruit Galette also with a frangipane base, a magnificent Basque cheesecake, a perfect creme Anglaise sauce, Madeleines which were all eaten with our sparkling wine starter, and finally langues du chats tuilles… and what isn’t eaten and enjoyed at the lunch the cooks take home! #cookingonthebaycookeryschool #classicfrenchcooking #frenchdessertcookingclassmelbourne #melbournedessertcookingclasses #frenchcookingathome

With the beginning of winter, we started with two

With the beginning of winter, we started with two perfect cooking classes so set you up for the colder months. One was the Master class in stock sauces and soups in which we cooked beef chicken and fish stocks , plus a great French onion soup from the beef stock, duck Breast with a tarragon sauce, pommes boulangere, petit pois à la Francaise and spiced poached pears, Creme anglaise and a mixed berry sauce. With all of these dishes and stocks simmering away the kitchen warms up the house very nicely, for you to relax and enjoy these dishes over nice conversation. #cookingonthebaycookeryschool #cookingclassesmelbourne #melbournecookingclasses #masterclassstockssaucessoups #stockmakingcookingclassesmelbourne

Cooking today, French bistro classic desserts … th

Cooking today, French bistro classic desserts … there are eight desserts plus a lovely lunch of quiche and salad.. the photos will be fabulous and the desserts will taste superb! Will post them next week #cookingonthebaycookingclasses #melbournecookingclasses #frenchdessertscookingclassmelbourne #melbournecookingclasses #frenchcookingclassesinmelbourne

All these dishes cooked in this program are low ca

All these dishes cooked in this program are low carbohydrate and healthy fat keto foods… one participant was a coeliac and a diabetic… it is a great program for him and the dishes were perfect.. we also cooked a butterflied chicken with herb and garlic butter under the skin unfortunately there were no photos of that… the next low carbohydrate healthy fat cook real food program is on Saturday, 11 July and there is still place available… I would love to see you there. Winter is a good time to launch a new healthy lifestyle program ready for spring! #cookingonthebaycookingclasses #ketocookingclassmelbourne #ketolowcarbhealthyfat #cookrealfoodcookingclasses #cookingclassesmelbourne

How are the days race by! Last weekend we cooked m

How are the days race by! Last weekend we cooked my cooking class in low carbohydrate healthy fat cook real food program. It was a great cooking weekend with some very enthusiastic cooks who also had a lot of knowledge about the low carbohydrate lifestyle. The food they cooked was interesting and tasty full of flavour which is the whole name for Cooking isn’t it? The next Low cab healthy fat cook grill food program is on Saturday, July 11 and there is still some places available. Come and see how you can transform your life and your health by cooking these wonderful dishes. #cookingonthebaycookingclasses #cookrealketofood #ketocookingschool #cookingclassesmelbourne #lchfcookingclass

On this wintry Melbourne day we are cooking a grea

On this wintry Melbourne day we are cooking a great Mediterranean feast, including a slow cooked lamb shoulder banjo… named because the lamb shoulder looks like a banjo! And a fabulous Greek chicken gyros, which looks fabulous and tastes really delicious… yoghurt in the marinade helps the meat to stay moist and makes it very tender. My daughter-in-law Leah cooked this for us over our Easter holiday and with her permission I am going to include it in my cooking classes. We’re also baking pear syrup cake and serving it alongside a roasted spicy pear…. Which we will decorate using the. Cannelieur is always fun. #melbournecookingclasses #mediterraneancookingclassesmelbourne #cookingonthebaycookingclasses #greekgyroschicken #cookingonthebaycookeryschool

It’s a perfect autumn day… a great start to celebr

It’s a perfect autumn day… a great start to celebrating our Italian food in cooking class today. Always pasta this time a lovely ravioli with nuts spinach parsnip sweet potato, a delicious crunchy flavour filling. Plus a mushroom risotto for a tasting and also to make some Arancini balls…. It will be a busy morning for our enthusiastic cooks plus a couple of extra lunch guests. #cookingonthebaycookingclasses #italiancookingclassesmelbourne #melbournecookingclasses #aranciniballs #risottowithmushrooms

Healthy eating is no longer a trend, it’s a lifest

Healthy eating is no longer a trend, it’s a lifestyle. 🥑 I started my ‘Cook Real Food Keto’ program years ago, long before it was “mainstream,” because I have always believed that fresh, seasonal, Nutri dense food is the best for our health.
We had a beautiful session last Sunday! Two highlights:
✨ A medical nutritionist on holiday here from Honolulu, joined us and shared her philosophies on healthy living which perfectly aligned with mine. Always pleasing!
✨ A lovely, gentle woman who has lived with epilepsy since infancy. After 60 years of trying everything, her neurologist suggested Low Carb/Healthy Fat. Six months later, she feels better than ever. She is happier, with less fear, less anxiety, and so more freedom.
This class is often overlooked for ‘glamorous’ cuisines, but the food is vibrant, nutrient-dense, and incredibly delicious. Come see for yourself!
Next classes are May 23 July 11, all dates are on the website https://www.cookingonthebay.com.au/cook-real-food-program/

#cookrealfood #ketocooking #lowcarbhealthyfat #HealthyEating #cookingclassmelbourne

Tonight’s magnificent sunset at Cooking on the Bay

Tonight’s magnificent sunset at Cooking on the Bay… I’m looking out from my kitchen while I’m preparing for some of my classes over the weekend plus my dinner tonight and this is what I see… makes me very happy to be working in my kitchen! #cookingonthebaycookeryschool #cookingonthebaycookingclasses #cookingonthebaykitchenview #sunsetatcookingonthebay #glorioussunsettonight

It has been a beautiful Easter spent at Beechworth

It has been a beautiful Easter spent at Beechworth and Rutherglen with Barton and Leah, Sullivan and Flynn, plus Leah’s parents Wayne and Anne… five days of happy times enjoying each other‘s company relaxing, laughing, walking, playing games inside and out, visiting some lovely wineries enjoying some great wines and delicious food. The beautiful home we stayed in was huge catering for us all in maximum comfort. The golden shoe festival held in Beechworth on Saturday morning with many festivities along with a local farmer’s market contributing to a great country experience. It has been a relaxing and complete breakaway. So I thank you Barton and Leah for arranging and organising everything for us all. #familytime❤️ #familyholidays #beechworth #rutherglen #scionvineyardandwinery

Spanish cuisine featuring a stunning, classic pael

Spanish cuisine featuring a stunning, classic paella mixta plus another 6 prep dishes of tapas and dessert #cookingonthebaycookeryschool

Cooking French Bistro Classic Desserts with anothe

Cooking French Bistro Classic Desserts with another private group of friends this weekend… it’s interesting how the cycles go and they are so hard to predict! One never knows which class will be the most popular this year, which cuisine will people prefer and enjoy most in 2026? Do people like to cook with friends in a private group? Or come as couples or singles. All of these apply as everyone has different needs at different times. Many people come to learn to cook and so therefore book and attend the complete suite of classes. That is the best way to get a solid foundation of how to cook from many different perspectives. The Classic Masterclasses such as the Master Class in Stock, Sauces and Soups and the French Regional Cooking Masterclass weekends give cooks a solid understanding and mastery of most cooking fundamentals. Thus weekend Cooking on the Bay hosted a small private group in Classic French Bistro Desserts...these long-standing friends of 40 years or so came from a variety of backgrounds and interests; their common bond was their friendship over the years plus a love of food and cooking...this brings people together is a happy and enjoyable way.

Consider booking a private group cooking class with your special friends or family. Email me for more information tonya@cookingonthebay.com.au #cookingonthebaycookingclasses #cookingonthebayprivatecookingclass #privatecookingclassmelbourne #friendscookingtogethermelbourne

It was a lovely day cooking Italian food which was

It was a lovely day cooking Italian food which was enjoyed over lunch … a happy Private Cooking Class of a family celebrating their daughter’s return from Italy and her 21st birthday… followed by Sunday’s a French Odyssey… This class is always a favourite with classic French recipes including our Comte cheese Gougeres, goat cheese soufflé, deliciously cooked duck breast with an orange marmalade and pickled sauce with the finale being a vanilla cream caramel with berries,ice cream cream and a cranberry jelly… both days of classic menus and always a hit with the cooks as you can see. #cookingonthebaycookeryschool #cookingonthebaycookingclasses #italiancookingclassesmelbourne #frenchcookingclassesinmelbourne #privatecookingclassesmelbourne

It was a great weekend of cooking Spanish cuisine

It was a great weekend of cooking Spanish cuisine with Camino inspirations…on Saturday and Moroccan Spices and Flavours of the Medina on Sunday. 2 interesting and flavourful cuisines…. Both taking the cooks on a fascinating armchair travel trip. The deliciouscolours from all the dishes created feasts for the eyes…. It was a special weekend too as there were two friends present on both days; one flew from Perth the other from Canberra and met in Melbourne for a foodie feast at Cooking on the Bay and a sightseeing visit to Melbourne, including galleries and penguins. It was lovely having the same people on both the Cooking days as we got to know each other well. This will be what happens when we do our French Odyssey weekend coming up in May. Cooks will come both days and develop their cooking skills, create issues that can’t be done on one day alone ,as well as develop a special relationship with me and the other cooks. During our cooking classes we always enjoy good discussions about cooking techniques and food as well as learning about the countries whose cuisine we are cooking. #cookingonthebaycookeryschool #spanishcookingclassesmelbourne #morrocancookingclass #morrocancookingclassmelbourne #melbournecookingclasses

An evening with Yotam Ottolenghi at Hamer Hall. I

An evening with Yotam Ottolenghi at Hamer Hall. I have never been to one of these evenings with a celebrity chef’s before and it was enjoyable. As you can see my sick was a long way away but I was still able to see well and hear! He cooked a nice chicken braise on stage, chatted interestingly about various dishes, and foods, the best way to roast chicken by spatchcocking it and that’s what I love to do in classes as well … how to cook the best roasted potatoes. He spoke at length about salt to use in the kitchen… so he is a man after my own heart in that department as well! You all know how much I love good sea salt … salt being such a beautiful flavour enhancer ! Naturally, he did promote his cookbooks very well which isn’t certainly not surprising. He is flying all over Australia doing evenings such as this plus yesterday afternoon he did an afternoon session as well. I was amazed at the number of people there … Hamer Hall was full…. As you can see and countless numbers bought his merchandise. So if this is any indication this tour of his will be another great success.. . My one comment is I would’ve liked to have heard more about the processes he goes through in writing his cookbooks and his test Kitchen set up. I don’t think he would have much time these days to cook in his restaurants or Deli’s! #yotamottolenghi #yotamottolenghifood #hamerhallmelbourne

It was a very busy weekend of cooking classes star

It was a very busy weekend of cooking classes starting with a private class on Friday, with a group of Texan women from Traveling Spoon. This was basically a French inspired Australian menu featuring Gummy shark, steamed over braised vegetables and served with a tarragon, cream and wine sauce which is a great pairing of flavours. Choux pastry gougères and profiteroles top and tailed the menu. These ladies had to catch a tour down to Phillip Island and so timing was crucial. All worked smoothly and lunch was cooked and eaten right on time. The following classes were a French Odyssey - Journey through France and the French Bistro Classics desserts cooking class which are always the opening classes for the new year. It was a busy weekend and a great start to the year with everyone being excited about the food they were cooking. All were French creations with a few liberties taken for the Traveling Spoon guests. So, my cooking year has officially started at Cooking on the Bay! All the dates for the 2026 Cooking Classes are on the website so take a look and choose your class. I am looking forward to seeing you back here soon. To book a Cooking Class, go to https://www.cookingonthebay.com.au/cooking-classes/
#cookingonthebaycookeryschool #travelingspoonhost #frenchcookingclassesinmelbourne #melbournecookingclasses #melbournecookingschool

Elizabeth David’s Pork Terrine. Recently at Kureel

Elizabeth David’s Pork Terrine. Recently at Kureelpa, Queensland, I held a Moroccan Spices and Flavours of the Medina Cooking Class for Sue Rob and a group of her U3A student students… they came from the Hinterland of the Gold Coast and Brisbane. We had a wonderful day. Sue is a great collector of cookbooks and she always brings me a few that she no longer needs mainly because she’s now a vegetarian. One such book was Elizabeth David illustrated French Regional Cooking French Country Cooking…and in it was this fabulous classic pork terrine. I decided to cook it while I was in Kureelpa as it is a great opportunity whilst there to try out a variety of new recipes. This is it.
She also gave her red French Le Creuset classic cast iron terrine. The best in which to make terrines!
It was absolutely delicious. As no pork liver was available, I used chicken liver. It was easy and quick to make, my guests loved it! Interestingly today listening to one of my favourite podcasts by Australian Oliver Gee founder of the Earful Tower podcast, he interviewed a new French chef who created one of his very special menus for Oliver to sample. One of the dishes was this pork and live terrine, exactly as found in the ‘old’ Elisabeth David’s French Regional Cooking cookbook. It is amazing how these old recipes resurface, sometimes in slightly different guises, but the same. It is something I enjoy discovering and reading about, so I decided to share Elisabeth David’s recipe on my website which you will find in the recipe collection tomorrow #cookingonthebaycookeryschool #porkterrine #elizabethdavidrecipes #cookingatkureelpa #frenchregionalcooking

At this time of year, I look back on the significa

At this time of year, I look back on the significant events I enjoyed in 2025; my time with family and friends, all those lovely breakfasts, dinners, and family birthdays, the outings we shared to art galleries and shows, walks in the countryside….all family things we all cherish. I am also so grateful to my lovely circle of dear friends as we spend time lunching, talking, dining, walking, and visiting. They are a wonderful group of people, some of whom I have whom since I was 4! Then there is my Cooking on the Bay Cooking School, which is a vital part of my life and brings budding cooks, eager to learn, into my kitchen. It is here they learn how to cook and/or to perfect dishes already known to them. Recipes are learnt and shared, bringing joy to my heart and theirs, as we cook and then dine at the table, where we sit and enjoy the feast they have prepared for the luncheon. Some of budding cooks, come along without knowing in the class, but after a day cooking, chatting and dining they leave as new friends to each other. Food does bring people together, especially when it is shared at the dining table. As well as some family photos I have included a couple of photos from our holiday in France and some of the French dining School in Brittany. #cookingonthebaycookeryschool #frenchholidays🇫🇷 #familytime❤️ #kerrouethouse #barginginfrance

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COOK REAL FOOD PROGRAM
FOUR HOUR HANDS ON CLASSES
FRENCH ODYSSEY
ITALIANICIOUS
MEDITTERANEAN
SPANISH CUISINE
MOROCCAN EXOTIC SPICES

Recent Posts

Murray River Salt Flakes – how I love them!
Autumn is Chestnut time!
Waldorf Chicken Salad
Dominique’s vegetable cake from Burgunday
Galette des Rois – Epiphany Tart, the Tart of Kings

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