cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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White Strawberries

You might be tempted to think that white strawberries are a modern monstrosity but they are in fact a hybrid variety created from a natural white strawberry indigenous to Chile. Why all the excitement about a white version of strawberry? Attributes of the white strawberry include an amazing perfume, a small berry size with a…

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Winter Transformations – Potato, Pumpkin & Spinach

Potatoes, pumpkin and spinach are winter market staples. Each can be used to good effect independently but I’ve brought them together in one delicious dish: sautéed potato gnocchi with roast pumpkin and spinach. Potato gnocchi are easy to make and sautéing the cooked gnocchi in olive oil with a little knob of butter for taste…

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Andean Sunrise Potatoes

Andean Sunrise are a new variety of potato great for roasting and mashing and with exceptional buttery flavour. These yellow fleshed potatoes have a high carotene level. Often spruiked as an heirloom variety, Andean Sunrise or Sunside was actually selectively cross bred from a different potato family called Phureja, originally from the Andean valleys of…

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Melbourne Gourmet Mushrooms lions mane

Lion’s Mane

Would you put something called lion’s mane on your dinner menu? It may look like a large ball of fluff or a lion’s mane but in reality it is quite a meaty textured mushroom. Lion’s mane is one of the new gourmet mushroom varieties available around Melbourne farmers’ markets, along with coloured oyster mushrooms, nameko,…

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aparagus with Japanese omelette

Asparagus Appreciation

Asparagus season is in full swing again. You can enjoy them in a myriad of ways but simply blanching them until just tender is the nicest way to enjoy their flavour and texture. Asparagus lends itself to any cuisine, their sculptural look making a visual impact on platters as shown here where I paired them…

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