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
Vegetable Terrine
This recipe is based on one similar by the Troisgros brothers in Roanne, France. Diane Holuigue included this recipe in one of her early Nouvelle Cuisine classes as well as in her book The French [...]
Tomato Coulis
Coulis is an unthickened sauce usually made from a purée of fresh fruit or vegetable. Regained popularity during the reign of Nouvelle Cuisine. For most vegetable coulis, such as those from capsicum, leek, champignons or [...]
Autumn Mushroom Season
When I was a child, how I used to love going mushrooming with my grandparents at their farm in central Victoria. I still enjoy finding and collecting mushrooms, it is just a little harder these days. [...]
Christmas Tomato Relish
Christmas is an excellent time to cook and bake various goodies to give as Christmas gifts. It is fun to make shortbread, Syrian festive cakes in tiny tins, rocky road, panneforte and tomato relish. Decoratively [...]
Back from France
I am now back home after a wonderful visit toFrance. Barging, touring, cooking at La Combe and studying French at the French L’Ecôle d’Eté, Summer School, at the Nancy University. On the barge we had [...]
Escargots on the Sunshine Coast
Escargots – cooking some of our Sunshine Coast Snails from local grower, Glasshouse Gourmet Snails I recently learnt from my friend and colleague, Petra Frieser, the Regional Foodie of our Sunshine Coast, that we have [...]