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
Brandade De Morue de Nîmes made without potatoes
I use a couple of recipes for this great dish; this one based on Anne Willan’s recipe, from La Varenne Cooking School in Paris and Burgundy, is made without the potato, although other recipes of [...]
Brandade de Morue au Gratin made with the addition of potatoes
Servings: 8 - 10 This Provençal dish known as Brandade De Morue is a whipped salt cod gratin; it is a great example of how to elevate modest ingredients like salt cod and potatoes, by [...]
About salt cod and Brandade De Morue de Nîmes, a purée of salt cod
There are a few variations on this classic salt cod dish from the south of France. Basically, it is a purée of salt cod, olive oil, milk, garlic and sometimes potato and cream. Some cooks [...]
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 [...]