cuisine

Beef Cheeks and Burgundy

Beef Cheeks and Burgundy

When the weather turns cooler I start thinking about braising, and cooking with wine. Instinctively I turn to my French cookbooks, as I love French cuisine, particularly the classics. For me, there’s no better food, when done well. I’ve cooked my way through Elizabeth David’s books; French Provincial and French Country Cooking amongst them, and still refer to them constantly. Her recipes are deliciously simple, and she always treated food with such reverence, understanding, and above all care. Paul Bocuse – The New Cuisine, is another favourite.

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Confit Salmon with Rhubarb. An Unexpected Marriage.

Confit Salmon with Rhubarb. An Unexpected Marriage.

I‘ve been playing around with rhubarb lately, experimenting with ways to use it; not as a dessert, but as the vegetable it really is. I love my rhubarb curd, (recipe under Little Things), and stewed rhubarb with fresh ginger and orange zest… yum, and rhubarb crumble… The list goes on and on.

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Blueberry Pie

Blueberry Pie

Fresh blueberries are so good, with such a unique flavour, that even though sometimes tempted, I really don’t like to put anything in this pie that would take away from their flavour. So, my blueberry pie, never a tart, is just blueberries, with a little sugar, some flour for thickening the juices, and a bit of butter for lusciousness.

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Twice Tomato Tart

Twice Tomato Tart

It’s summer, and that means tomatoes. So when I was at my farmers market last week it came as no surprise there were lots on display. I was particularly attracted to a pile of tiny Roma tomatoes - the colour was incredible! When they’re this small they roast perfectly as they’re not too fleshy, so I thought maybe I would make a tart: something slightly organic, with a little spice.

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Crème Caramel and New Year's Eve

Crème Caramel and New Year's Eve

It’s New Years Eve, the end of another year; and the beginning of a bright new one full of hope and promise. We are usually away with friends at this time, but this year it’s just the two of us at home. So, I have planned a simple, yet elegant dinner for two, finishing with our favourite dessert, Crème Renversée au Caramel

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Poussin with Chestnut and Pancetta stuffing

Poussin with Chestnut and Pancetta stuffing

A few years ago our eldest daughter requested Poussin stuffed with chestnuts, pancetta and various other exotic ingredients for our Christmas lunch. I asked her where she had seen this recipe, and she replied, “ Just make it up!” So I did, and as luck would have it, it was delicious.

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Chocolate and Children

We’ve just returned from a few days away. A working trip for me, but an event I look forward to every year, open day at the Castagna vineyard in Beechworth Victoria. I spend my time doing what I love doing most… cooking, with a fair amount of wine tasting thrown in for good measure.

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Roast Fennel, Caramelised Lemon and Blood Orange Salad

My daughter Hayley loves fennel - but only cooked, never, never raw. Me, I’ll eat it however it comes. Anyway, I decided not to be selfish and came up with a fennel salad to pleased us both.

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Castagna Vineyard Open Day

Yes, wine is the new Beechworth gold. And moreishly delicious it is… especially from my favourite vineyard.

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Truffle Farm

… this is a truffle farm. And this truffle farm, although still in its early stages, is already producing a small amount of delicious truffles.

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Orecchiette con Gamberi

I won’t bore you with how lovely this pasta is, and how easy it is to prepare; all I can say is, if you have a supply of my tomato sauce; which doesn’t take long to prepare, in your freezer: from start to finish this recipe will only take about 30 minutes.

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Borough Market

Don’t you just love food markets – for me, these are my art galleries. If you live, as I do, for the pleasures of the treasures found within you just can’t help it.

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