cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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Creamy Skordalia

If you want to give your grilled meat or fish a flavour and textural contrast, serve it with a creamy skordalia. With cauliflowers in season now you can make a cauliflower skordalia or one with a mix of potato and cauliflower. Skordalia hails from Greece and at its most basic is the thick puree of…

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no fry Indian samosas

No Fry Zone

Recently I made an Indian feast of basmati rice, rogan josh, vegetable curry, onion sambal and raita. While refreshing my spice stocks at the local Indian grocery store I also bought some papadums to complete the spread. On checking how best to deep fry them I discovered that  you don’t have to; you can cook…

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duck with walnut and pomegranate sauce

Persian Fesenjan With Duck

Duck, walnuts, pomegranates – what’s not to like about this rich, nutty and sweet combination. Persian fesenjan is a gorgeous, slow-cooked sauce of ground walnuts finished with tangy pomegranate molasses to which you add pieces of chicken or duck. With time the walnuts release their natural oils and, when cooked further with the duck, the…

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green tea roll cake

Matcha Roll Cake

The Japanese generally don’t have sweets, particularly after dinner like we do in the West, but what is very popular are desserts made using matcha or powdered green tea. Green tea icecream is widely enjoyed by locals and tourists alike at specialist icecream parlours near parks and temples as well as the cheaper, take-home versions…

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my hazelnut raspberry torte

High Country Hazelnuts

Fresh hazelnuts are lovely in both sweet and savoury foods. Buying locally-grown, in season, nuts is the best way to enjoy them and we are lucky that Victoria has its own little bit of Northern Italy right in the King Valley and surrounds, where hazelnuts, chestnuts and walnuts are grown, along with wine grapes and…

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