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
‘Honey from a Weed’ by Patience Gray
Honey from a Weed: fasting and feasting in Tuscany, Catalonia, the Cyclades and Apulia, by Patience Gray has been highly recommended to me from a variety of sources, including Sussan Loomis from On Rue Tatin [...]
South Melbourne Market’s Sustainable September Festival – how the market manages its waste.
There are so many reasons why I love the South Melbourne Market; I shop there two or three times week for my cooking classes. The food is fresh and good quality, the store holders are [...]
Ocean Trout – slow cooked with sorrel sauce, herb oil, mayonnaise and finger lime caviar pearls GalleryOcean Trout – slow cooked with sorrel sauce, herb oil, mayonnaise and finger lime caviar pearls
Condiments, Cooking classes, Entree, French food, French Odyssey cooking class, Ocean trout, Recipes, Seafood, Sorrel
Ocean Trout – slow cooked with sorrel sauce, herb oil, mayonnaise and finger lime caviar pearls
I thought you might like to try this dish now that sorrel is back in season. It looks like a long recipe, but it may be prepared in stages and is really very simple. It [...]
Seasonal Produce Guide – Spring fruits, vegetables, herbs and nuts
Spring is such a wonderful time of year with so many beautiful fruits and vegetables in season to awaken our palettes and brighten our cooking after the dreariness of winter. Writing today, on this gloriously [...]
Le 1131 at L’Abbaye de la Bussière – dinner Sunday 21st July 2018 GalleryLe 1131 at L’Abbaye de la Bussière – dinner Sunday 21st July 2018
Barging on the Betty B, Burgundy, Canal de Bourgogne, Culinary Travel, Culinary writing, Food, France, France - wine, France and cooking, French food, French food, French wine, L'Abbaye de la Bussiere, Restaurants, Travel
Le 1131 at L’Abbaye de la Bussière – dinner Sunday 21st July 2018
On the recommendation of some recent cooking school clients, we were looking forward to going to this lovely restaurant for dinner. Neville had said it was in the Realis et Châteaux group but did not [...]
Amuse-bouches, hors d’oeuvres and our special gougères
The amuse-bouche is the French word for appetiser. In Australia we tend to call these little pre-meal delicacies ‘hors d’oeuvres’, and to the Italians they are antipasto. In France in the 15th century, hors d’oeuvres [...]