cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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brassica combo

Brassica Combo

My brassica combo is such a simple to make, stand out dish it is a shame we don’t highlight vegetables more in our meals. The average meat-eater either ignores them entirely or treats them as an add-on to a meat dish, usually for colour or in a token adherence to the notion of a balanced…

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blood orange kohlrabi

Blood Orange Salad

Blood orange salads can look terrific. Their crimson flesh is so inviting and delicious but as their juice stains whatever they are with you do have to think about adding them at the last moment or adding them to grains that won’t be adversely discoloured.  I discovered last night that with the combination of sliced…

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cabbage and kohlrabi winter salad

Winter Salad

This juicy winter salad is not only excellent with fish it is also a great foil for the rich meaty dishes we tend to cook through winter. I have found that Chinese cabbage or wombok is very versatile and lasts well wrapped in plastic in the crisper of the fridge. It is excellent for stir…

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Kohlrabi and Pear Salad

Kohlrabi provides a great juicy crunch to salads and with its very mild radish flavour it marries well with apple and pears, roasted nuts and nut oils. Ingredients I kohlrabi 1 firm green pear small salad onion (optional) handful of mint, dill or parsley juice of ½ a lemon 3 tbs grape seed oil or…

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remoulade-celeriac

Remoulade

Early Autumn is a great time to get fresh celeriac that is really moist and tender enough to eat raw in a salad. You can use it in this classic remoulade or pair it with grated apples, parsley, roasted hazelnuts, hazelnut oil and lemon juice for a fruitier salad. Ingredients half a celeriac (approx 650…

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