Quintessentially Quince! Quinces are divine. Their perfume pervades the larder and kitchen when in the bowl and being cooked. I just love them! Do you? Some people are intimidated by them, but I'm always excited by them, especially when I receive them as gifts from our guests and culinary students whom I am very grateful [...]
Looking for new and easy ways to use ripe stone fruits from the orchard this season? Try this recipe I shared on ABC Radio Tasmania Afternoons Friday 19 January 2024 whilst chatting about food and cooking with the delightful John O’Hara. This recipe for a mouth-wateringly simple dessert (that I have finally written) takes me [...]
This is a very easy recipe that I shared on ABC Radio Tasmania Afternoons Friday 19 January 2024 whilst chatting about food and cooking with the delightful John O'Hara. Do not be intimidated by the fact that it is Japanese. Contrary to popular belief Japanese home cooking is simple to prepare with inexpensive seasonal ingredients, [...]
Updated 13 August 2020 Ribollita is a Tuscan peasant style (vegetarian) soup made with bread, vegetables, cannellini beans and the essential ingredient is the robust green Cavolo Nero or Tuscan Kale. Ribollita in Italian translated literally means “re-boiled”. This very healthy soup has medieval origins as it is believed that servants collected the left-overs from [...]
Updated 28 July 2022 Parsnips can be mashed with potatoes, roasted with other root vegetables in olive oil, butter and herbs or as a sauce for pasta. Yep that’s right! Here is a seasonal dish I created in about 2008 using freshly dug plump parsnips that our then neighbours, “The Lewises”, regularly shared with us. […]
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