cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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Steamed beef bun

Takayama Steamed Buns

I have many fond food memories of my trip to Japan; exquisit seafood, wonderful interpretations of French cuisine, artful homages to simple seasonal ingredients as well as tasty lip smacking snacks to enjoy with beer. Takayama is noted for its wagu beef. The Japanese flock to traditional inns in this alpine town to enjoy the…

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Peperonata pizza

Pizza – You Never Stop Learning

 They say you never stop learning in life and with pizza there is a lot to learn about this simple combination of flour, water and yeast. I’ve been making pizza at home for years and while I have been largely happy with the outcomes I’m always happy to improve my technique. My earliest efforts were…

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Goat tagine

Tagine Technique

It would perhaps surprise you to know that a Moroccan tagine, Croatian peka and Hungarian kettle goulash have something in common. These seemingly diverse dishes all involve the same technique of cooking meat and onions in oil very slowly, with little or no added liquid, at least not until the meat and onions have progressed…

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skinless sausages

Cevapcici, easy to make sausages

Cevapcici (che-vup-chi-chi) are common on cafe menus throughout the Balkans and a must at home barbeques. In Australia they are more widely known as “skinless sausages” and mostly bought from butchers. I find the bought ones lack the punchy original flavours of garlic, sweet paprika and onion, so I have always made them at home….

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pigeon pie

Small Birds For Dinner

It’s a truism that all the tastiest things are often small and, if referring to meat, tastier still if near the bone. With small chickens (size 10 or 11) or poussin (baby chicken) one can get a nice compromise of flavour, more succulent eating and the ability to partake of several cuts or every cut,…

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