A few days before the Coronation of King Charles III, the BBC published this ‘official’ recipe from Buckingham Palace, created by Mark Flanagan and Lucy Wilson. My long-time friend and cooking ‘partner’ Christine, who years ago inspired me to join her in learning to cook good French food, was quite taken by this quiche [...]
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 [...]
My preparation for the French cooking classes morning tea often includes making Madeleines, the plump, little cakes, the French love to eat. Madeleines are moulded in the fluted scallop shape of the pilgrim’s shell, adding a lot to their appeal. Here is my mise en place, with ingredients weighed and measured; next is the baking [...]
Cooking at Kureelpa is always a little different from being in the Cooking on the Bay Kitchen. There are the same ingredients that make the day special - the lovely people who come to cook, the excellent dishes, and the results are always delicious food. At Kureelpa there is the addition of a marvellous back-drop [...]
What a lovely day we had on Saturday when Cooking on the Bay cooked at my former cooking school venue, On the Ridge Cooking School in Kureelpa, in the hinterland of the Sunshine Coast! Nine enthusiastic local and interstate cooks drove a variety of distances, the furthest was Sue from Mt Tamborine, a 3 hours [...]
Autumn on the Sunshine Coast brought some beautiful sunshine, as well as a few cool, cold, over-caste, very wet April days; showers, then sunshine, followed by more light rain, and then a heavy downpour before the sun shines again. This is wonderful for our garden, my herbs are flourishing, the trees and shrubs have luxurious, [...]
Every so often I need to advertise for a 'Kitchen Steward' or kitchen assistant/helper to help me with cooking classes at Cooking on the Bay. My Kitchen Steward plays an important and valued role in contributing to the participant's enjoyment of the class. As those of you who have been here will appreciate. This time, [...]
At Christmas time, in our French Odyssey – Journey through France and the French Bistro Classics Desserts cooking classes we make this beautiful and delicious Bûche de Noël - French Yule Log 'Christmas cake'. During the last class, I was asked about the French traditions behind this cake and so after a little research and [...]
This is a simple, rich and delicious sauce to accompany a variety of fish dishes as well as scallops, prawns, chicken, pork, and vegetables too. Like the classic wine butter sauces, it is less stable than the classic emulsion sauces because no eggs are used. This lemon butter sauce is simply a reduction of [...]
These treasures have a crisp, sugar-dusted exterior, with a chewy, lemony-marzipan centre. Traditionally made with almonds, honey, and lemons for that quintessential Italian citrus goodness, these biscuits go perfectly with a chilled glass of the other island specialty, limoncello. Makes 30-35 cookies Ingredients: 2 egg whites, room temperature 1 pinch salt [...]
