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
Betty B barge is safely in Trier with Mr Boost, is out of the water on the river bank and awaiting the Dutch inspector!
This trip to France and barging into Germany is quite different to our usual travels on the French canals. We barge only on the Moselle and do not travel at all on the canals. River [...]
Truffle hunting – le cavage – with trufficulteur, Edouard Aynaud at ‘Truffle èn Perigord, South West France.
One of the world’s most expensive foods is the truffle. Truffle hunting – called le cavage - was always one part of our week’s program at la Combe en Périgord. Nearby to our village of [...]
Marrakesh – going into the desert
Going into the Sahara Desert was an amazing experience. The scenery is very beautiful, extremely colourful, bright oranges, browns, greys and the occasional greens in the oases; quite spell-binding and full of contrasts...a memorable journey [...]
Marrakesh with Morocco beyond the Bay
We are here at last with Edwina and the House of Fusion, Marrakesh. What are we doing so far? Driving along through the Tizn Test Pass passing earth built hillside villages along the route. A [...]
A Mediterranean Dinner hosted by the WD Epicureannes
Many months ago, the Western District Epicureans, based in Hamilton, invited me, via my long-standing school friend and their committee member Leigh, to cook with them for their April Epicureannes dinner. It was themed ‘A [...]
Smoked salmon rillettes
Rillettes are always very rich and these are for sure. I also love the pork rillettes which I now make with duck fat added to the pork stock. Interestingly, when we make and serve these [...]