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 [...]
For this rich terrine, use a sharp blue cheese like Bleu d’Auvergne, Roquefort or Shadows of Blue. Serve it as a cheese course with my walnut and onion bread,or with a pear, rocket and salad. Ingredients: 250g blue cheese 125g butter 1 tbsp brandy or cognac 65ml cream or ¼ cup [...]
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 [...]
Whether you are cooking the Italian Chicken Cacciatore or the French Chicken Chasseur, it is the same slowly braised sauce and luscious tender chicken with the vegetables that make this a great nutri-dense, LCHF dish. Regional variations of Chicken Cacciatore or hunter’s wife’s chicken are made throughout Italy, and while most are cooked with [...]
At Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour that makes our food taste so good and it is what differentiates good cooks from poor ones. [...]
This is a perfect dish for leisurely, relaxed entertaining in the summertime. It can be made a day ahead and it will keep well refrigerated for a few days afterward; that is, if there is any left-over! We have been making this for years in the Cooking School and, although it is reminiscent of [...]
When we cook at Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour which makes our food taste so good and it is what differentiates good cooks [...]
Affogato is Italian for drowned; the ice cream is drowned in espresso with the liqueur served on the side. It is the easiest of all desserts, once you have mastered the ice-cream making. Make your Crème Anglaise vanilla bean ice cream as per my recipe. When ready to serve, make your espresso shot, place one [...]
My butchers, Barry and Mario from Kirkpatrick's Butchers at the South Melbourne market, sell the most delicious and tender racks of lamb which I frequently buy for a simple and quick mid-week dinner. The butchers sell them, 2 ways, ‘frenched’ or ‘unfrenched’. ‘Frenched’ is the term used to describe the process of cutting the fat [...]
