Monthly Archives: August 2014

Pea and ham soup

Pea and ham soup is the hearty, warming type of dish that appeals to residents of those parts of Australia that are chilly for long periods in winter; and to people who experience similar conditions on the other continents. I … Continue reading

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Chicken with leeks and sour cream

Ah!  Chicken and leek, a match made in heaven, or possibly somewhere in France that Maggie and I haven’t visited yet. This is our favourite cold-weather chicken dish. There are several steps in the recipe but it’s not too complicated. The fresh … Continue reading

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Chestnut & ricotta ravioli with lamb ragu

It has been chestnut season here in Victoria and we recently bought some beautiful fresh chestnuts at Toscano’s, our favourite supplier of fruit and vegetables. Many of the chestnuts available in Melbourne are grown in the north-east of Victoria, where … Continue reading

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Stuffed boneless shoulder of veal

Of all the new veal dishes we produced in 2012, this is my personal favourite. The combined flavours of the stuffing ingredients are very moreish. However, we made a couple of mistakes when we cooked this dish a few days … Continue reading

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Braised duck with a red wine sauce

As I have said before, Maggie and I are very fond of duck and it is a rare month when we don’t cook a duck meal to enjoy at home. Sometimes, we even share it with friends! I have met … Continue reading

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Twice-cooked goat with fresh herbs and a piquant sauce

Many Australians not of Mediterranean descent would have grown up thinking of goat as a meat that could be used for making a spicy dish in the tradition of the Indian sub-continent. Until recently, that was certainly my assumption but … Continue reading

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Cooking with veal

Most Australian meat-eaters cook regularly with some or all of beef, lamb, pork and chicken; far fewer prepare dishes using cuts of veal. In our experience, this is either a matter of taste – some find veal bland – or … Continue reading

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