cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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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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meatsmith porterhouse steak

Provenance From Provenir

Provenir is a Victorian based company that is establishing Australia’s first mobile on-farm abattoir and meat processing system. The idea of free range meat is a sound one but when the final stages of a well raised animal is a long and stressful journey on a truck to distant holding pens and a slaughterhouse it…

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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 pâsticada, 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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small bites with Holy Goat

Small Bites Make A Big Impression

I like serving interesting small bites with drinks. I guess I have been influenced by my Austrian mother who always made little open sandwiches with pretty garnishes no matter what the occasion and for whoever dropped in unexpectedly. Somehow she always managed to rustle up something that looked appetizing and that’s what an appetizer should…

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lab cultured meat

Clean Meat On The Menu

The future of meat for food may well be clean meat. Clean meat is a term used to describe lab cultured meat and it’s clean because, although the few cells used to grow the meat are taken from live cattle, the process of growing those cells into a meat product is essentially sterile, devoid of…

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