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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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Tannenbaum

Tannenbaum

Yes it’s that time again - the festive season; time to find presents people actually want, send cards to people you saw last week and people you may never see again, prepare food you only eat once a year, and most important of all - put up and decorate the ubiquitous Christmas tree. And I know; our children are all grown up, they both have paying jobs, the eldest living overseas. So why do we do it?

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Chicken with Sage and Milk

I’m often asked what’s my favourite dinner? A difficult question to answer - especially for someone with so many favourite dishes. After some thought I usually plum for “duck”. Well, what’s not to love about duck? Anyway, I shouldn’t get started on duck, that’s another story, and this post is about chicken.

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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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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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Chestnut Soup

To prepare chestnuts first slit the shell, with a small sharp paring knife, and peel it away. Bring the chestnuts to the boil in a small saucepan of cold water. They are ready as soon as the water boils. Left any longer they’ll go grey. Not very appetising. Remove the pan from the heat, then take out one chestnut at a time and slip off the papery skin. Now you can start on the soup.

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