cooking melbourne

Discovering Melbourne's Artisan Foods and Produce


Chestnuts and Quince

There are some beautiful chestnuts appearing now at markets, like these shiny, large ones at the Preston Market. Large ones make the peeling a little easier, although it is still a fiddly business. Quince are also making their autumn appearance, so grab some – they look fabulous in a bowl on your table (you can…

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kohlrabi and bunch onion

Kohlrabi and Bunch Onions

Kohlrabi is another great tasting root vegetable appearing in markets around Melbourne now. It is related to the brassica family and comes in two varieties, purple, as pictured, or a pale green. Use kohlrabi raw, finely julienned  for a fabulous winter salad. Large and small, white and purple bunch onions are worth seeking out at…

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Celeriac – in a season of root vegetables

Celeriac is a wonderful tasting root vegetable, related to celery, that’s great roasted, mashed along with mashed potatoes, pureed in soups or raw in salads. It has a nutty, celery-like flavour and is the main ingredient of remoulade (see recipe tab), a classic French salad served most often with fish. It also is great with…

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Queen Victoria Market – Keep it Real

The QVM has been an important part of my life ever since I was 4 years old. I’ve seen a lot of changes both good and not so encouraging and in the 1970’s the City of Melbourne even considered closing it down until public petitions put a stop to it. While more diversity of fruit…

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Picture pearfect

Autumn – Picture Pearfect!

The lovely, mild Autumn weather is here again and its time for pears. Williams are available and BeurrĂ© Bosc are being harvested now. Add to salads, poach in white or red wine, use in sweet pies and tarts, serve with cheeses or enjoy as is. They don’t keep crisp for long, so only buy as…

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