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
Tomato tart with mozzarella, Parmigiano Regianno and ricotta GalleryTomato tart with mozzarella, Parmigiano Regianno and ricotta
Basil pesto, Cook Real Food, Cooking classes, Healthy Family Meals, Low Carb, Pastry - Keto almond and mozzarella pastry, Pastry - Keto almond and mozzarella pastry, Recipes, Tarts, Tarts, Tomatoes
Tomato tart with mozzarella, Parmigiano Regianno and ricotta
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 [...]
Lamb curry with fresh curry leaves
This is a delicious, rich and spicy curry. If you prefer to simplify it and use fewer spices, substitute my curry paste for the following: 2 tbsp garam masala, 2 tbsp mild curry powder and [...]
Crème Anglaise and Vanilla Bean Ice Cream
A Crème Anglaise is a versatile dessert sauce as well as the classic base for an ice-cream. Crème Anglaise is an egg yolk custard and can be a little difficult to make for a novice [...]
Classic winter beef stew
Classic Beef Winter Stew This beef stew is the perfect comfort food for these cold, wintry days. The making of it warms up the kitchen and the cook! Any left-overs, freeze well, so make more [...]
The tunnel at Pouilly-en-Auxois and the beginning of the Canal de Bourgogne GalleryThe tunnel at Pouilly-en-Auxois and the beginning of the Canal de Bourgogne
Barging on the Betty B, Burgundy, Canal de Bourgogne, Culinary Travel, Culinary writing, France, France - wine, France and cooking, French food, French food, Musings
The tunnel at Pouilly-en-Auxois and the beginning of the Canal de Bourgogne
We are having a sensational trip along this glorious canal. Every-day is blue skies and sunshine and something new to see. For the past two days we climbed a staircase of 36 locks, each about [...]
Ratatouille à la Provençal
This vegetable dish combines the colours and the ingredients of Southern France. The word Ratatouille, meaning tossed or tumbled together, has gone into the French language to mean to get oneself into a mess. Quelle [...]