You know how much I love natural Murray River Salt flakes!I always carry some with me in a tiny bottle in my handbag. I never use the refined commercial table salts, so often found on the table in restaurants. This week I was very pleased to receive another delivery of these favoured Murray River Salt [...]
Dominique’s savoury vegetable cake, from her Domaine de l'Oiseau in Burgundy This is an unusual and delicious appetiser to enjoy, still warm from the oven, with pre-dinner drinks, or served with butter and a cup of coffee. This cake always brings back happy memories of my time in Burgundy with my daughter Yolanda, at [...]
In Morocco, the spice shops in the souks sell a large variety of both ground and whole spices that are the foundation of Moroccan cooking. When you buy your spices from the spice merchant, he grinds them for you on the spot, so they are always full of flavour with intense aromas. They typically grind [...]
I look forward to baking this cake in autumn when mandarins are at their peak; some varieties continue into June and winter, which gives you time to get into the kitchen and start baking. In this cake, the lusciousness of the pistachios and the sweetness of the mandarins, make a perfect and flavoursome match. They [...]
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 [...]
One of my favourite dishes to cook in my French cooking class used to be salmon en croûte. However, over the past few years or so I have been made aware of the shocking and shameful state of our ‘once treasured and prized’ Tasmanian salmon industry. So, I no longer use salmon; I have replaced [...]
Years ago, in 2007, I attended La Varenne Cooking School in Burgundy, and one of the many dishes we cooked there with the chefs was the classic Tarte Tatin. The class was held in one of the beautiful kitchens of the Chateau du Fëy, the home of La Varenne Cooking School and its founder, Anne [...]
This brown beef stock recipe forms part of my Mastery in the kitchen - the foundations of cookery - Stocks, sauces and soups program. To be a good cook you need to master the fundamentals of cookery and stock-making is one of those. The best stock is full of flavour, colour, body and aroma. Good [...]
Moules Marinière is one of the best-known classic French mussel dishes. The recipe hails from the wives of French sailors living along the northwest coast of Brittany, where most of France’s mussel catch is harvested. It is a typical French provincial bistro dish, in that these Bretagne sailors’ wives could afford to make a [...]
In preparation for the Cook Real Food Cooking Classes, some clients ask for a few recommended books on the Low Carb Healthy Fat lifestyle, so I compiled list of a few of my favourites. Once you have decided this way of eating is what you want, and is good for you, it becomes your way [...]
