cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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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Artichoke and Chard Quiche

Seasonal vegetables, artichokes and Swiss chard, are perfect contenders for a quiche filling. This quiche requires a little vegetable preparation but the pastry I use makes this an easy, 30 minute baking step. Making quiches with shortcrust pastry can be a bit tricky as you generally have bake the pastry blind and then fill it…

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Mushroom Risotto With Truffle Butter

It’s wild mushroom time again and pine mushrooms and slippery jacks provide perfect flavour and texture for a risotto. But if you want to raise the bar another notch, a mushroom risotto finished with some truffle butter can add a wonderful  extra dimension to your mushroom taste experience.  Truffle butter is subtle, adding that special…

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