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
Caprilu Limone – lemon and almond ‘macaroons’ from the Isle of Capri
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with [...]
It’s tomato time! So time to make your relish
Margaret’s ‘Inverlaul’ tomato relish This is our favourite tomato relish. A dear, old friend, Margaret Benjamin made this for her family for years. Now her family have to make it for themselves, and they continue [...]
Perseverance and my lemon meringue tartlets.
Yesterday, at Kureelpa, it was 38°C, with high humidity, until about 8.30pm, when a cool wind blew and the temperature fell. We had dinner guests and so I had spent the day in the very [...]
Cherry clafoutis – a perfect summer and festive dessert
Serves 4 - 6 Clafoutis is a rustic, country farm house, ‘batter style’, dessert, hailing from the Limousin region of France and is traditionally made with cherries. The original recipe calls for whole cherries with [...]
My Grandmother’s Christmas Cake
Christmas is a lovely festive time of the year. Soon we will all be making our Christmas cakes and decorating the house ready for the family day. Hopefully, my recipe here will inspire you get [...]
Porcini mushroom risotto
The International Wine and Food Society, Melbourne Branch, recently hosted a Masterclass in risotto cooking, presented by Beverly Sutherland Smith. The first dish was this ‘basic risotto’ as taught at the Swiss Hotel School in [...]