Just announced is The Chef Project, a new subscription recipe site but with 10 international chefs supplying them weekly.
A new collection of recipes from Australian cookery books from 1868 to 1950 by Victoria Heywood.
…a post box full of Beerenberg. Full of Beerenberg. Full of Beerenburg. Full of
Looks like it’s making Jam time to me. This recipe was originally for dried apricots, but works great with fresh ones.
My aunt Elsie was always the ‘gold standard’ for pavlovas at our family get-togethers, crisp outside and soft, fluffy and just chewy centres. I’ve never replicated them.
Bungendore in rural NSW, hosts a great Camp-oven Cook-off. Here’s the 2010 event video.
The 2010 Camp-Oven Cook-Off was a lot like a down home version of MasterChef. Ok, maybe it was more like ‘MusterChef”.
The temptation is to show off with this expensive ingredient. Starting simply gives rewards.
When the prices of store bought berries drop and when the red currants are ready in our garden, it’s time to make our favourite summer desert.
Quince paste really does match well with hard cheeses. The use of the microwave makes this version very easy to do.
At the end of the season we’re starting to get the hang of cooking with this luscious black fungus and we’re sharing it here.
