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 …

Vegetable Variations – Broccolini, Cauliflower & Broccoli

Robin Boyle Australian, Dinner, Main course, Vegetables

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 stems if they are too …

A January Dinner Party – For a Birthday!

Robin Boyle Australian, Cakes & Biscuits, Dinner, Dinner Party, Home-Made, Melbourne & Victoria, Middle Eastern, Miscellaneous, Photos: Food, Poultry, Recipe, Traditions-Feasts

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 the shopping, setting the table …

Australia Day 2019 – A Glorious Sunset & Recipes!

Robin Boyle Australian, Barbecue, Miscellaneous, Nibbles & Hors d'oeuvres, Recipe, Thai, Traditions-Feasts

Australia Day, January 26, is a contentious date because it celebrates white settlement in Australia. We raised this issue in an earlier blog post here. We feel it is important to have a national day so until our leaders come up with an alternative we will probably continue to celebrate on the 26th with a gathering of friends. We started …

Five Days At Olive’s Cottage – And A Long Lunch!

Robin Boyle Australian, Entree, French, Lunch, Pastry, The Cottage, Travel

This post continues on from: Strahan. After two days in Hobart and three in Strahan, we headed north to the Tamar Valley and Olive’s Cottage, our property at Windermere. We visit the cottage about four times a year, for four or five days each visit. Some of our time is taken up meeting up with our property manager and our gardener. …

Strahan – Remarkable Remoteness!

Robin Boyle Australian, Fish & Seafood, Recipe, Travel

This post continues on from: Hobart to Strahan – The In-Between Bit. Strahan has, on average, 15 clear days a year. On our visit we had three of those – just fabulous weather, as the photos attest. It was our first visit to Strahan in over fifteen years, and while much was the same, there was much that was different. …

Festive Season 2018 – Wrap Up!

Robin Boyle Miscellaneous, Recipe, Traditions-Feasts

On the last day of December 2018, with New Year’s Day pending, we thought a summary of some of our Christmas and New Year food experiences might be in order. The Lead Up Our local farmers’ market fell at the right time, mid-December. So we stocked up for pending functions. Our purchase of Swiss chard and baby leeks led us …

What’s in the Fridge? No. 9

Robin Boyle Australian, Cakes & Biscuits, Dessert, In the fridge?, Morning or Afternoon Tea

Christmas Sink Cake The Olive’s Kitchen recipe for Summer Fruit Cake is very versatile. You can modify the ingredients in many ways, keeping the key cake ingredients (dry and wet) to roughly the same proportions. The fruit, including the apple, can be varied according to what you have on hand. The recipe came in handy before Christmas for Rhonda’s family’s …

Joël Robuchon – Paris Reflections

Robin Boyle Dinner, Dinner Party, Eggs, France, From the Archives, International Travel & Photos, Recipe

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 booking is reproduced below. It …