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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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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Tomato Passata

Tomato passata time for many of Melbourne’s Italian community is a big family affair, where a day is set aside for processing boxes of ripe, end of season tomatoes into bottled tomato puree for use during the winter. Usually the suburban garage is set up for the day as a little cottage industry because the…

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spring vegetable risotto

Spring Vegetable & Herb Risotto

This spring vegetable and herb risotto is  full of seasonal asparagus, double peeled broad beans, peas, fresh young herbs and finished with a spoon of sorrel “pesto”  for extra lemony tang. I guarantee you will love this combination. Sorrel is not widely used in Australia but is popular as a creamy soup in France or…

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