cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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second life as bread dumpling

The Second Life Of Bread

My Austrian mother would always save the end of loaves, slice them thinly, leave them to dry out in a low oven and then grind them into breadcrumbs. Making schnitzel with home made breadcrumbs was second nature, just the done thing. Recipes that use up stale bread are a hallmark of good kitchen economics, whether…

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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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To Be Frank

                    My partner is always taking a poke around back streets and lanes, often being rewarded by finding a great restaurant, quirky shop or an artisan making something exceptionally well with a lot of love. Where better to have a poke around than inner city Melbourne…

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Tuerong Farm Flours

Tuerong Farm Flours

Like everything in life there are different qualities, from run of the mill to highly valued products with a rare characteristic, design or craft. And so there are flours and flours. Industrial, mass produced, quick rising breads are cited as the reason more and more people are having digestion difficulties with bread but it needn’t…

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Woodfrog Bakery Gets It

Some time ago I wrote about the difficultly of buying good quality fresh bread after business hours. If you are working long hours but want to make your own wholesome sandwiches for lunch the chances of getting fresh bread very early in the morning or on your way home from the CBD are hopeless, that…

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