Stracciatella alla Roman
Famous food writer, Waverley Root, writing the Time Life series, ‘The cooking of Italy’, mentions this soup as one of the Roman’s favourite dishes. He explains, ‘Stracciatella’ means little rags as the soup is made [...]
Date Harvest culinary tour to Marrakesh, October 2017
Morocco Beyond the Bay continues this year with many happy, adventurous travellers joining our culinary tours arranged by Cooking on the Bay and Edwina Golombek, chef and owner of the House of Fusion in Marrakesh. [...]
Autumn is Chestnut season
Autumn is chestnut time and they are now appearing in the fruit markets. Chestnuts, unlike other nuts and seeds, are relatively low in calories, carry less fat, but are rich sources of minerals, vitamins and [...]
Shakshuka
Shakshuka is a popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, often mopped up with bread; is also served at other times of the day. It makes an excellent vegetable side [...]
The Moroccan Berber omelette is also known in Morocco as Shakshuka
Guest Chef Edwina Golombek, from The House of Fusion, the residential culinary riad and cooking school, in Marrakesh, shared her Moroccan Berber omelette when she presented her Moroccan cooking classes here last year. It is [...]
Spanish breakfast ‘omelette’ with eggs and bacon – recipe
This is ideal for a brunch party as the entire dish can be assembled the night before so all that’s left to do is bake it the next day. Serves: 8 500g country-style white bread, [...]
Spanish ‘omelette’ casserole with eggs and bacon
This is ideal for a brunch party, makes a great breakfast dish, side dish and dinner as well. It can be assembled the night before so all that’s left to do is bake it the next [...]
Anzac biscuits – the story and my recipe
I always bake Anzac biscuits for Australia Day and Anzac Day. They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and [...]
My Grandmother’s Anzac Biscuits
Traditionally these ‘historic’ biscuits are served as flat or rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. In the February 2016 issue of Delicious magazine, [...]
Moroccan mint tea with Edwina at the House of Fusion, Marrakesh
Mint tea is an integral part of Moroccan life and the Moroccans drink it all day - at the beginning of the meals and as a welcome to guests. It is often served with little [...]
Tangier with lamb cooked in the Hammam of Marrakesh
The tangier is a slow roasted meal, made in a tangier pot, with meat such as lamb, chicken, beef or osso bucco cuts, plus garlic, water, lots of saffron and a special tangier spice called [...]
Mushroom tart with parmesan pastry
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 [...]
Pineapple and mango cream pithivier
This dessert has been inspired from a Gordon Ramsay pineapple dessert recipe. It is a refreshing, fruity dessert which may be prepared hours ahead of serving. 200ml of stock syrup 200ml water 30ml light rum, [...]
Asparagus Crème Brûlée
Serves 8 – 10 in petit pots 2 bunches asparagus about 400 grams 400 ml cream 15g butter 1 tsp olive oil salt and pepper 3 eggs, lightly beaten 2 tbsp finely grated parmigiana reggiano [...]
Smoked salmon rillettes
Rillettes are always very rich and these are for sure. I also love the pork rillettes which I now make with duck fat added to the pork stock. Interestingly, when we make and serve these [...]
Chilled cucumber soup with prawns and basil oil
This is a refreshing and light starter or lunch dish for a summer's day and it looks very pretty. Serves 6 The soup 3 onions 4 [...]
‘The Ridge’ mango soufflé
When Daniel and I made this soufflé our mangoes were delicious and very sweet, so we reduced the quantity of sugar. Taste your mango purée to see whether you need more or less sugar. A desert [...]
Soufflé magic with Daniel at On the Ridge
Over January, at On the Ridge, in Queensland, I enjoy working and planning menus for the year’s classes. I love to cook a variety of dishes, playing around with ingredients, just for fun. Soufflés are [...]
Tartiflette and Matthieu Megard’s Mountain Man cheese
Tartiflette is my current favourite winter potato dish. It is made with potato, onion, bacon and cheese gratin, perfect for wintry Sunday lunches. According to Julia Child there are hundreds of French potato recipes and [...]
Peppers and Pimiento de Padron grower Richard Mohans
The peppers we used in our recent Mediterranean - Touch of Spice cooking class were fantastic and very well received. They make a great tapas dish and are fun to cook around the barbecue and [...]
Sippets anyone?
They’re not croutons they’re sippets. Olden days sippets are your winter soup's best friend. Winter is great soup time and, as always, I am into pea and ham soups of varying styles. The old fashioned [...]
A French Odyssey – Journey through France
We enjoyed wonderful French classes last week - a perfect time for French cooking with the exciting Tour de France travelling around the beautiful French countryside and Bastille Day, the French national day on the [...]
Preserved Lemons
To prepare the lemons If the lemons are waxed, scrub them well in hot water. To make them as juicy as possible, warm them in the microwave for one minute on medium. Cut lemons into [...]
Fig and frangipane tart
Whilst visiting France in 2007, I attended the La Varenne Cooking School in Burgundy. The local 2 star Michelin chef, Patrick Gautier, spent a day cooking with us. Figs were in season and so he [...]
Honey roasted fig clafoutis
A clafoutis is a dessert hailing from the Limousin region of France, in the north western part of the Massif central. The capital is Limoges. It is traditionally made with cherries, but may also be [...]