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
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 [...]
Quince paste
Our Melbourne quince season seems to be so short that you need to be quick to buy nice, firm, yellow quinces. If you are really lucky, you may have a friend with a tree laden [...]
My Grandmother’s Anzac Biscuits
Traditionally these ‘historic’ biscuits are served as rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. 125g butter 1 tbsp golden syrup 2 tbsp boiling water [...]
Anzac Biscuit baking time again! Lest we forget….
Anzac Day is a time to remember the sacrifices made for us by our men and women during all of our wars. Tonight we are dining at our very nice local RSL in Nambour where [...]