Category: Dinner
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A Blast From The Past! No. 2
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,…
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Steamed Fish – Cantonese-Style!
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…
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Beetroot – Salads, two Dips, one Cake!
My father, George, grew beetroot for as long as I can remember. He would generally pick them when they were quite large, in order to gain maximum food quantity to feed the large family, but they were always beautifully tender. Growing up, only the ‘red’ variety was available; and it was also known as red…
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Vegetable Variations – Broccolini, Cauliflower & Broccoli
When there are beautiful vegetables in the markets, it is the time to experiment. In this post we include three ideas based on the brassica family. Use the methods as indicated or create your own. Broccolini Steamed with Silver Beet What could be simpler. Select delicate leaves of silver beet and remove some of the…
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What’s in the Fridge? No. 10
A braise of sausages, vegetables, lemon and bay leaves – And variations (Updated July 2021) With a forced layoff from posting of a few months due to surgery, we return to Olive’s Kitchen with another post in the series “What’s in the Fridge?”. Not only is one of us largely incapacitated but we are also…
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A January Dinner Party – For a Birthday!
Dinner parties are hard work if you try to do all the catering yourself. And they are made more daunting by the need to “perform”, given Australians’ growing knowledge and expectations about what is good food. Apart from working out a “modern” menu and doing the actual cooking, much time is also taken up doing…
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Joël Robuchon – Paris Reflections
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Joël Robuchon passed away on August 6, 2018. He is acknowledged as one of the greatest chefs of all time. Plenty has been written about him and we won’t add any more here except to say that we were fortunate enough to visit his Paris restaurant, Jamin, in 1992. Part of the letter confirming our…
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What’s in the Fridge? No. 8
Lamb Leg Roasted in Chutney Slow-cooked lamb recipes are everywhere, with many celebrity chefs publishing their own version. Their recipes sound exotic and magical, offering special results; and generally they do. However, you don’t need an exotic recipe to produce a wonderful result. Try this surprise method then experiment with your own versions. Don’t be…
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Steamboat – Malaysian Inspired!
This post is from an article we wrote for Club Marine magazine in 1997. The food shots date from that period too. (Use the Print button at the top of this page for a hard copy or pdf of the recipe in this post.) Many of us are familiar with the Swiss fondue, where bread…
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Chicken – With Mango Vinaigrette And Coriander Butter!
This post is from an article we wrote for Club Marine magazine in 1997. The food shots date from that period too. We think this recipe has as much appeal today – 2018 – as it did when it was first created. (Use the Print button at the top of this page for a hard…