cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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Autumn Harvest

Autumn is a busy time for those who love to do their own food gathering, foraging and harvesting. Once you have amassed your booty of chestnuts, wild mushrooms and Jerusalem artichokes there is then work to be done in the kitchen. This week I was given a big bag of chestnuts, collected up in Bright,…

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fig lovers time

Fig Lovers

Fig lovers can really get stuck into their luscious fruit now as the prices have dropped to an acceptable $10 per kilo. You can make a fig tart, add them to your cheese board, add them to salads or push a little piece of butter inside then wrap a slice of prosciutto around and grill…

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The Mighty Mutsu

The mighty mutsu apple is a large Japanese variety that weighs in at around 300 grams.  It’s a cross between a crisp golden delicious and the very sweet Indo, so the result is big fruit that has sweetness, an excellent degree of tartness and retains a fluffy structure after heating; all great characteristics for an…

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Charentais melons

Charentais Melons

Charentais melons are, as the sign at Glenora Heritage Produce says, the crème de la crème of canteloupes. Charentais are a French variety about the size of a softball and heavenly honey-sweet. At markets of Provence it’s the perfume that first greets you, drawing you to the nearest stall like a bee to the honey…

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prawn and mango salad

My Secret Christmas Prawn Stash

Seafood, especially prawns are very popular for Christmas. When temperatures are rising it’s great to cool things down a little with a prawn and mango salad and a sparking wine, all with minimal exertion in the kitchen. Things can get a little heated metaphorically in the lead up to Christmas too as you frantically try…

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