cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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crumbed eggplant with Parmasan cheese and tomato salsa

Eggplant Angst

Eggplant is the vegetable people seem to love to hate and yet it is so versatile and delicious. I suspect the hate aspect is often not knowing how best to cook it coupled with a fear of having to use too much oil. Olive oil is the good oil, so relax; you’ll probably consume more…

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potarlington mussel risotto

Portarlington Mussels

There has been a recent retail seafood trend to sell shellfish, such as mussels and clams, already cooked and packaged in plastic bags. I’m sure the extra shelf life of this packaged seafood is hugely convenient for retailers and exporters but for customers who enjoy cooking their own shellfish it is a real disappointment. I…

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black sapote

Black Sapote

Yes, chocolate pudding does apparently grow on trees in the form of a weird fruit called black sapote. The black sapote is a relative of the persimmon and like its cousin is ready to eat when completely soft and pudding-like. The colour is intensely dark chocolate but the flavour is much more subtle with only…

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Big Red Cabbage Ball

Shopping at farmers markets under the COVID-19 restrictions means I’m pointing at vegetables I want from some distance. Conscious of the lengthening queue behind me I recently nodded approval to a whole head of red cabbage not realizing until I stashed it in the backpack that is was the size of a large medicine ball….

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opening oysters

The World Of Oysters

In France it is illegal to sell an oyster which has not been opened to order. Think about that for a minute and what it could possibly mean. The oyster is a living thing, clinging to rocks in its secure rock-like shell as the ocean tides surge and retreat. Once collected from its natural home…

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