cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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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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sweet cinnamon scroll

Sweet Was The Walk

along the narrow lane……. Since the start of Melbourne’s lock downs our household has been shopping at various neighborhood bakeries, incorporating the provision of the essential loaf of bread with an extended walking regime, within the mandated radius of course. Unfortunately the bakery purchases often included a sweet treat such a cardamon bun or cinnamon…

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lemon ricotta muffins

Remembrance of Things Past

Lingering at your favourite cafe over a coffee and some sweet morsel, especially the lingering part, may be a distant memory for Melbourne folk now in stage 4. While I was not an avid cafe goer there are certain haunts, their style of coffee and in-house specialties, that I really miss. Trotters in Carlton made…

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Amaretti Morbidi

As I wrote the words, amaretti morbidi, for these little Italian almond cookies, auto correct, perhaps understandably, changed morbidi to morbidity. However, morbidi in Italian actually means soft and there’s nothing to be morbid about when you have some of these delightfully moist almond cookies. Amaretti morbidi are very easy to make but everything is…

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Walnut And Apple Tart

The ground walnut filling for this apple tart is the filling for a Viennese walnut crescent-shaped pastry, called Nuss Kipferl. I had some filling left over and decided it might be nice as a base for a crispy apple tart. It turned out my idea was sound, so here is the recipe. I hope you…

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