TONYA’S MUSINGS
Tonya Jennings combines her passion for food and cooking with her beachside location on Port Phillip Bay at St Kilda, into developing and operating Cooking on the Bay Cooking School.
At Cooking on the Bay we encourage you to celebrate the richness and diversity that our food offers us and to enjoy cooking for your family and friends. Food plays an important part in our social process and affects our wellbeing. To cook from the heart and share around the table brings so much pleasure and ‘joie de vivre’.
Tonya’s Musings shares her foodie stories, tips, tricks and culinary travels….
TONYA’S LATEST MUSINGS
Autumn is Chestnut time!
Autumn and winter are the peak chestnut seasons in France and Europe. I was there last September with my travelling friend Rosemarie and one of our day trips was to Fontainebleau, the home of Empress [...]
Waldorf Chicken Salad GalleryWaldorf Chicken Salad
Chicken, Chicken, Chicken - Waldorf Chicken Salad, Cold summer dishes, Condiments, Cook Real Food, Cooking Fundamentals, Fruit, Fruit in season, Mayonnaise, Mayonnaise, Recipes, Salads, Stock making, Vegetables in season, Vinaigrette, Vinaigrette dressing, Vinaigrette for salads, Waldorf Chicken salad, Walnuts-
Waldorf Chicken Salad
This wonderfully flavourful, crunchy, and colourful salad can be easily adapted to suit your purpose, whether it be as a salad or as a main summertime dish. The salad is said to date back [...]
Dominique’s vegetable cake from Burgunday GalleryDominique’s vegetable cake from Burgunday
Burgundy, Cakes, Cakes and baking, Capsicum, Capsicums, Chocolate, Chocolate, Chocolate - how to temper, Claudia Roden, Claudia Roden, Cooking classes, France and cooking, French Odyssey cooking class, French Regional Cooking, Galette des Rois Epiphany galetter, Mediterranean Food, Mediterranean Food, Moroccan spices, Moroccan spices, Musings, Ras el hanout, Recipes, Red Capsicums, Spices, Uncategorized
Dominique’s vegetable cake from Burgunday
Dominique’s savoury vegetable cake, from her Domaine de l'Oiseau in Burgundy This is an unusual and delicious appetiser to enjoy, still warm from the oven, with pre-dinner drinks, or served with butter and a [...]
Galette des Rois – Epiphany Tart, the Tart of Kings
The French tradition of serving this round, flat, almond, frangipane-filled puff pastry tart on the Twelfth Day of Christmas or Epiphany Day, 6th January, has biblical origins and is when the ‘magi’, or ‘three [...]
Chocolate – how to temper it and why it is important to do so
To temper dark chocolate in the microwave Place the dark chocolate, a maximum of 500 grams at a time, into a microwave-safe glass or plastic bowl. Heat in 30-second increments, once or twice, stirring in [...]
Ras el hanout – the magical Moroccan spice blend
In Morocco, the spice shops in the souks sell a large variety of both ground and whole spices that are the foundation of Moroccan cooking. When you buy your spices from the spice merchant, he [...]