Virtual Dinner Party No. 2 – We Go To India!

Robin Boyle Australian, Dinner Party, General Interest, Indian & Sri Lankan

Coronavirus Lockdown With most of us in self-isolation or even total lockdown, a VDP (virtual dinner party) is one way to catch up with friends and to continue to test your cooking skills. A week ago we held our first such event, and you can read about it here: Virtual Dinner Party No. 1 – A Triumph! We had our …

Eggplant Baked With Passata & Pesto – Served With Lemon Flavoured Pasta!

Robin Boyle Dinner, Italian, Main course, Vegetables

Our Canadian friend, Roger, was staying with us for several days in Melbourne. He offered to cook for us one night and thus produced this delicious and very easy version of baked eggplant, a variation on parmigiana di melanzane (eggplant baked with Parmesan cheese). He served it with lemon flavoured pasta, which was a perfect foil for the richness of …

Shortbread – With Vanilla Bean Sugar!

Robin Boyle Australian, Cakes & Biscuits, Morning or Afternoon Tea, Snack, Traditions-Feasts

When the term ‘vanilla version’ is used in general, it means the simplest, least complicated version of what we are talking about. Thus, vanilla ice cream is considered to be the simplest flavour of all. However, when it comes to shortbread, the ‘vanilla version’ has no actual vanilla in it. Thus, the key ingredients for the typical shortbread made in …

Egg and Potato Salad – Creamy and Soothing!

Robin Boyle Australian, Barbecue, Dinner, Eggs, Lunch, Picnic

Boiling eggs to the ‘well done’ point is easy enough. However, it can be another thing peeling them so they don’t look half destroyed. Recently we found this Internet article: The secret to peeling the perfect boiled egg. The article summarises all the issues people encounter trying to achieve perfection. It is worth a read, then you can do your …

A Blast From The Past! No. 2

Robin Boyle Chinese, Dinner, Entree, From the Archives, Lunch, Miscellaneous

Elizabeth Chong’s Pork Dumplings Some decades ago we would often hear Elizabeth Chong’s name mentioned. In particular, from various friends who had attended her cooking classes in Melbourne. They would recreate the recipes for us, producing memorable meals of Cantonese cuisine, based on freshness and elegance combined with simplicity. Our experience is that Cantonese cooking, and Chinese cooking in general, …

Steamed Fish – Cantonese-Style!

Robin Boyle Chinese, Dinner, Family, Fish & Seafood, Main course, Vegetables

My father was a naturally gifted cook – years ahead of his time in terms of experimentation and sophistication. He loved Chinese food, one reason being that his first job (at age fifteen) was at Chung Gong’s greengrocer in Launceston. Through the protective owners he developed a taste for Cantonese cuisine, acquiring useful cooking skills along the way. Every few …