Serves 6 500ml cranberry juice 110g caster sugar 12 grams gelatine leaves* 2 punnets strawberries 2 punnets of blueberries Our home made creamy vanilla bean ice cream For the jelly: soak the gelatine leaves in a bowl of cold water for 2 minutes until softened and they look like wet cellophane. Meanwhile, place 250ml of [...]
Honey from a Weed: fasting and feasting in Tuscany, Catalonia, the Cyclades and Apulia, by Patience Gray has been highly recommended to me from a variety of sources, including Sussan Loomis from On Rue Tatin Cooking School in Normandy and Kate Hill from the Kitchen at Camont Cooking School, down in the south west of [...]
I thought you might like to try this dish now that sorrel is back in season. It looks like a long recipe, but it may be prepared in stages and is really very simple. It is a perfect dish for Spring and Summertime entertaining. Serves 8 8 x 120g ocean trout fillet, sashimi grade, pin [...]
Our Melbourne quince season seems to be so short that you need to be quick to buy nice, firm, yellow quinces. If you are really lucky, you may have a friend with a tree laden with too many fruit and so happy to share. That is not me unfortunately, so I need to keep an [...]
Traditionally these ‘historic’ biscuits are served as rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. 125g butter 1 tbsp golden syrup 2 tbsp boiling water 1 tsp bicarbonate soda 150g flour 220g sugar 100g rolled oats 90g desiccated coconut Pre heat the oven to 150ºC. [...]
Anzac Day is a time to remember the sacrifices made for us by our men and women during all of our wars. Tonight we are dining at our very nice local RSL in Nambour where at 6 pm they always read the Ode and play the last post to remember those brave people who fought [...]
I use a couple of recipes for this great dish; this one based on Anne Willan’s recipe, from La Varenne Cooking School in Paris and Burgundy, is made without the potato, although other recipes of hers do add potatoes; and the other recipe in my collection is based on Jacques Pepin’s, with potato and gratinéed. [...]
Servings: 8 - 10 This Provençal dish known as Brandade De Morue is a whipped salt cod gratin; it is a great example of how to elevate modest ingredients like salt cod and potatoes, by whipping them with milk, olive oil and garlic until luxuriously silky. This dish is usually served as an hors d’oeuvre [...]
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with a vanilla bean pannacotta and a chilled glass, of the other island specialty, limoncello. Makes 30-35 macaroons 2 egg whites, [...]
Margaret’s ‘Inverlaul’ tomato relish This is our favourite tomato relish. A dear, old friend, Margaret Benjamin made this for her family for years. Now her family have to make it for themselves, and they continue to love it. The recipe came from Margaret’s mother who lived on the family property, “Inverlaul”, in central Victoria, Australia. [...]
