Good Food Inspired By Tasmania
Mid-August we held VDP No. 14 – six of us in attendance. The menu was prepared by our Melbourne friends and designed so that all dishes could be more or less ready when we sat down. There were two inspirational recipes from the night. One was the terrine in green aspic. The terrine recipe is a favourite of our friends …
(Update: For VDP No. 14, click here) Coronavirus Lockdown – 2021 Here we are in July in Melbourne, 2021, and we are in lockdown again. Other states and territories too have been locked down when Covid outbreaks occur in the community, having escaped from our hotel quarantine system. Each lockdown only means several dozens of infections, or even less than …
Covid-19 lockdown has given everyone plenty of opportunities to experiment with their cooking, to go back to old favourites and to try out some of those newspaper cut-out recipes. Not everything we have tried has worked but we are generally very pleased rather than disappointed. In this post we include some new and some old favourite chicken recipes. The last …
Covid-19 lockdown has given everyone plenty of opportunities to experiment with their cooking, to go back to old favourites and to try out some of those recipes cut out from newspapers and magazines. Not everything we have tried has worked but we are generally very pleased rather than disappointed. In this post we include one our favourite standbys – pizzas …
The Savoie and Haute-Savoie are two regions in the east of France. They are on the edge of the Alps, bordering Switzerland and Italy. With a cool alpine climate, Savoyarde food is heavy but delicious, with potatoes, cheese and other dairy items dominating. Some years ago we spent a week at Chamonix. One morning we caught the gondola up the …
Covid-19 lockdown has given everyone plenty of opportunities to experiment with their cooking, to go back to old favourites and to try out some of those newspaper cut-out recipes. Not everything we have tried has worked but we are generally very pleased rather than disappointed. In this post we include two savoury and one sweet successes where eggs are a …
The asparagus season in Australia starts around the beginning of September – maybe August in some regions. Imported asparagus can be obtained all year round, but it is the local season that one waits for. And then you have an abundance of a vegetable that is so easy to work with, has a lovely flavour and texture and which is …
Covid-19 lockdown has given everyone plenty of opportunities to experiment with their cooking, to go back to old favourites and to try out some of those newspaper cut-out recipes. Not everything we have tried has worked but we are generally very pleased rather than disappointed. In this post we include some savoury successes from the oven. Cazuela – An Argentinean …
(Update: For VDP No. 13, click here) Coronavirus Lockdown Mid-September in Melbourne 2020 and we are still in lock down, possibly until mid-October. We are largely confined to our homes. Country Victoria has fewer restrictions, while the other states of Australia have resumed fairly normal lives and lifestyles. We were pleased when our Adelaide friends were in contact to organise …
One great aspect of lockdown is having the time and inclination to try old-favourite recipes. Recently The Melbourne Age ran an article on How to make the perfect toasted cheese sandwich. It provides heaps of ideas and options. So recently we have been cooking our version. It derives from a visit to Dallas, Texas, some years ago. The Lumen Hotel …
