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….
COOKING CLASSES
TONYA’S LATEST MUSINGS
Special Event Greek Cooking Class – A journey through the Island of Crete and the Mediterranean diet
Saturday 22nd June at 8.45am - Special Event Greek Cooking Class with Kelly Michelakis from The Hellenic Odyssey. I am very excited to announce this Greek Cooking Class with Kelly Michelakis - Kelly is a passionate [...]
Fennel season is now in autumn and winter and it is a good Low Carbohydrate vegetable!
Hence, I am making pickled fennel! It looks so pretty in the jars as well as tasting delicious with various cold meats such as salami, seafood, fish, prawns, salmon and with salads. I am really [...]
Pickled fennel with mustard seeds, fennel seeds and pimentos
This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked [...]
Ajo Blanco – Spanish white gazpacho soup
Serves 4 This is one of my favourite chilled soups and is a delight for lovers of garlic. A traditional and popular Spanish cold soup, Ajo Blanco is typical from Granada and Málaga, Andalusia. It [...]
Buttermilk
We use buttermilk from time to time in cooking classes and often people do not really know what it is, how to use it or how to make it. You may find this interesting. Some [...]
Salt adds flavour and enjoyment to our food – revised and updated 17th November 2020
Salt has been used since ancient times to preserve food, such as salmon gravlax, and in the koshering of meat; it is still used so today. Unfortunately, it is also a most misunderstood food. Like [...]