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
Pain d’épices – French honey spiced bread
Makes 2 loaves There are many versions of this recipe. Anne Willan, of La Varenne Cooking School in Burgundy, included her pain d’épices in a couple of her many books on French Cuisine, ‘The country cooking [...]
Crab stock with blue swimmer crabs
After our visit to the red craw crayfish farm in Wolvi, and cooking those delicious red craws I wrote about in a previous post, I used the red craw shells to make my fabulous, flavoursome [...]
Alba Aquaculture Red Craw Farm, Kin KIn
Last Saturday, friends invited us to join them on a foodie road trip around Pomona and Kin Kin to visit a few local producers, who are part of the Cooloola Farm Food Trail. Our first [...]
Saffron Aïoli – saffron and garlic mayonnaise
Ingredients Makes 300ml 2 large egg yolks 1 clove garlic minced Pinch of saffron threads infused into the lemon juice or olive oil 2tbsp lemon juice, plus extra if needed 250ml sunflower oil 120ml extra [...]
Shuck don’t chuck! The recycling program for oyster, scallop and mussel shells
'Shuck don't chuck' is the recycling program for the shells of oysters, scallops and mussels and it is successfully restoring the damaged seafloor in Port Phillip Bay. The South Melbourne market, as part of its [...]
Strawberry, blueberry and cranberry Jelly
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 [...]