cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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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…

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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….

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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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spanish meatballs with picada

Spanish Meatballs In Picada

The sweet taste of almonds and saffron are what distinguishes these Spanish meatballs. While I’m a great fan of fennel seed laden meatballs in a tomato sauce made thick from the breadcrumbs or flour coating the sautéed meatballs, this Spanish version has a sauce directly thickened with a picarda of pounded almonds, bread and garlic….

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scottish cabbage and mash

Old and New- Rumbledethumps and Sous Vide Lamb

I think many foodies have participated in themed dinners, cooking demos or wine tastings to create a bit of social alchemy in this new virtual world we now live in. In the past few months I have enjoyed dumpling, pizza, risotto and soufflé zoom cooking sessions with family and friends as well as a blind…

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