cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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spring vegetable risotto

Spring Vegetable & Herb Risotto

This spring vegetable and herb risotto is  full of seasonal asparagus, double peeled broad beans, peas, fresh young herbs and finished with a spoon of sorrel “pesto”  for extra lemony tang. I guarantee you will love this combination. Sorrel is not widely used in Australia but is popular as a creamy soup in France or…

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smoked trout strudel

Smoked Trout Strudel

A smoked trout strudel is great for a light lunch or dinner and works well for a party buffet as it can be cut up into small snack size portions. Strudels don’t need to be confined to sweet fillings of apple or cherry. Savoury fillings such as smoked trout, potato and silverbeet are equally delicious…

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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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