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
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 [...]
‘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 [...]