cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

image_pdfimage_print
Linguini and meatballs

$10 Family Meals

Recently I have been costing  family meals for under $10 and confirmed what has often been said, that fresh fruit and vegetables are expensive for people with little disposable income. It really is not easy making a meal using fresh vegetables for two adults and two or three children for under $10. A bunch of silverbeet…

Continue Reading

Share
Duck oie after Pieter Claesz

Creative Zoom Dinners

While some work-from-home people that spend all day in meetings would recoil at the idea of dinner zooms, for others it can be a creative way of maintaining social connection. The mental focus of zooms do make them exhausting but if you can create a sense of excitement that comes from the planning as well…

Continue Reading

Share
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…

Continue Reading

Share
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….

Continue Reading

Share
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,…

Continue Reading

Share
1 2 3 10
Share