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 [...]
Serves 4 24cm tart dish One mozzarella and almond pastry case; pre-cooked. Recipe below. You can easily omit the pastry base and make this as a frittata for a change. Tomato tart 10 tomatoes or as many large ripe tomatoes as needed for your tart dish. 4 generous tbsp pesto 100g each grated cheddar [...]
Yesterday, at Kureelpa, it was 38°C, with high humidity, until about 8.30pm, when a cool wind blew and the temperature fell. We had dinner guests and so I had spent the day in the very hot kitchen rather than the pool. I had planned my menu without factoring in the heat! One of the desserts [...]
Serves 6 - 8 I love to serve this luscious tart for an easy, casual lunch accompanied by a crisp green salad. Perfect in Autumn when the mushrooms are at their best. Parmesan pastry 600g plain flour 1 cup fine parmesan cheese 480g butter, roughly chopped 4 large eggs Mushroom filling 20g shitake mushrooms, sliced [...]
