cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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Japanese Chicken and Egg Themes

I first encountered tsukune, a BBQ minced chicken skewer, in a yakitori joint in Kyoto. The tsukune was served with a raw egg yolk in a little dish in which to dip the skewered chicken meatball. The unctuousness of the egg was beautiful with the salty, tender chicken. I loved the place and that dish…

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An Upper Crust

Herb crusts add a layer of seasonal flavour and interest to fish or meats such as lamb, pork or chicken. As spring growth takes off in the garden herbs are often the first culinary plants with masses of tender leaves crying out to be used. Pay attention as it won’t be long before they toughen…

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LamBacon

Lamb producers, for the love of lamb, at Nulla Vale, 85 km North of Melbourne have been doing something interesting with their lamb. An Australian first, LamBacon is a wood smoked product from belly lamb just like streaky bacon but it’s not. It has the same tasty, crispy, meaty feel but with the sweet taste…

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Mushy Peas and Bacon

Mushy peas and bacon is a tasty combination. This pea and pork matching takes many guises, the most familiar being pea and ham soup, although the peas are dried, split peas rather than fresh in that hearty soup. Cooking a bag of frozen peas and blitzing it with a tablespoon of butter is quick and…

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Rabbit In A Clay Pot

A wild boar wandering through a vineyard in Dalmatia might end up in a classic wine braised meat dish called p√Ęsticada, where the regional robust red wine is concentrated down to syrupy sweetness and the meat cooked long and slow to fork tenderness. There is nothing strange about this, the farmer or vintner, keeps the…

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