cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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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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Tooborac Pies In Carlton

Tooborac, situated on the Northern Highway before Heathcote, is famous for its historic bluestone Tooborac hotel and adjacent pie shop. The house made pies have been a hit with visitors to the Heathcote wine region as well as travellers making a strategic pit stop but now those famous pies can be a regular affair for…

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Flammkuchen-flaming good pizza

Flammkuchen is a sort of pizza from Southern Germany and the Alsace region of France, traditionally covered with crème fraîche, sliced onion and Kaiserfleisch. Flammkuchen literally means flame cake and when baked in a hot wood oven the exposed edges are often licked by the flames to a pleasing charred crispness. In the cool of…

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Plum Galette

A galette is a flat pastry cake that is baked on a tray in free-form unlike a tart which is defined by the distinctive border of the tart mould. A galette is supposed to look a bit rustic in appearance and is often made with whole grain flours, which adds some nuttiness to the taste…

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