Category Archives: Cooking
Duck braised with sherry, verjuice, quince paste & walnuts
This is one of two recipes we use to prepare a dish of braised duck (the other one was posted last year). It began as a recipe by leading Melbourne chef Andrew McConnell, but we have made several significant changes to … Continue reading
Deliciously easy braised veal cutlets
Of all the veal dishes we cook, this is probably the easiest. The preparation time is short, the method is simple and it doesn’t take long to achieve a delicious result. The only tricky bit is acquiring the correct cut … Continue reading
In-digest, week ending 7 June 2015
I am writing this on a Tuesday; we had a public holiday yesterday, so Maggie was home and we spent much of the day in our kitchen. As we do. However, I did have just enough time to write the … Continue reading
Gnocching on the door of sauce heaven
This recipe was inspired by a dish we enjoyed in the stylish café at Jones Winery in the famous Rutherglen region of Victoria. Soon after we returned home, we took some ideas for a wine sauce from Beverley Sutherland-Smith and developed them … Continue reading
Borscht: low in fat, high on colour
It is nearly four decades since I first made some borscht, using a recipe that came with my first food processor. It was summer time in Perth, so I served it as a cold soup. In the cooler climes of … Continue reading
In-digest, week ending 31 May 2015
This is the first in a series of occasional posts devoted to brief stories about what Maggie and I cooked at home during the preceding week, including tidbits of associated events and activities. Waistline alert: you’ll find a lot of protein … Continue reading
Poulterer’s pie.doc ver 2
About 15 months ago, I wrote a post about a dish to which Maggie and I had given the sobriquet ‘Poulterer’s Pie’, a pun on the well known lamb dish Shepherd’s Pie. We had modified the recipe for a chicken … Continue reading
Notre bisque: risqué peut-être?
I have a vivid memory from childhood of Mum preparing bisque using a packet of dried ingredients imported from continental Europe. I was intrigued by how some water and cream could convert the packet’s contents into a premium soup. In … Continue reading
Minestrone: nutritious, comforting and in demand!
In many different parts of the world, chicken noodle soup or its local equivalent is regarded as the quintessential comfort soup, to be dispensed to those suffering from any one of various ailments, ranging from the common cold, through end-of-weekend … Continue reading
Veal braised with leeks: an enduring favourite
As I have said before, Maggie and I cook with veal more frequently than the average household. Our collection of favourite recipes currently includes nine veal recipes but there would be another half-dozen dishes we have prepared and quite enjoyed. … Continue reading
Rick and Maggie's food and travel adventures 