cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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ajvar with flat beans on Turkish plate

Ajvar – Balkan Roasted Pepper Relish

Ajvar (EYE-vahr) is a popular roasted pepper relish throughout the Balkans. The word, Ajvar, is Turkish for fish roe but the method of roasting peppers and eggplant, slowly cooking the skinned and chopped flesh with lemon juice, sunflower oil and salt seems to be of Serbian origin. Ajvar is a great accompaniment to barbecued meats,…

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freekeh pilaf

Freekeh Pilaf With Asparagus And Egg

This freekeh pilaf recipe is in essence the recipe on the back of the box of Mt. Zero cracked freekeh. Mt Zero sell a wonderful range of locally grown grains and pulses that are available at most supermarkets and grocery stores, so make sure you stock a few boxes in your pantry for easy meatless…

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pomegranate and tomato salad

Pomegranate and Tomato Salad

This pomegranate and tomato salad is a lovely tangy, eye-catching side dish to enjoy in winter. While winter tomatoes may look perfect, they are basically hard and pretty tasteless and a waste of money but cherry tomatoes of all shapes and colours do have flavour and are perfect paired with seasonal pomegranates for this dish….

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artichoke in lemon and olive oil
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Artichokes – Getting To The Heart Of The Matter

Artichokes are a curious vegetable, stunningly sculptural in appearance but also intimidating to a lot of home cooks. While I have enjoyed artichoke hearts served on antipasto plates or when propping myself at a bar in Italy and tucking into delicious tramezzini filled with artichoke and hard-boiled egg, I never really thought too much about …

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coloured caulies

Cauliflower Rainbow

In spring and summer we have bright red, green and yellow tomatoes and capsicums and tender green vegetables and lettuces we can toss into a riot of colour on a plate if we want. While there are some colourful winter vegetables they aren’t  quite the show-offs that their summer counterparts are. With the winter chill…

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