Category Archives: Cooking
Boneless lamb with an overcoat
When we were growing up, the traditional lamb roast was a leg, on the bone; it is still popular today, especially for feeding a family. However, in the last decade or so, a rolled boned leg, often with a Mediterranean-inspired stuffing, … Continue reading
Sweet pork cutlets with a savoury marinade
Pork went out of favour in many Australian homes through the 1980s and 1990s, as consumers turned off hoggy flavours and aromas and generally preferred to use leaner types of meat. Over the last decade or so, the quality of … Continue reading
Fresh lasagne with cauliflower, mushrooms and hazelnuts
We’re not big fans of cauliflower cooked plainly and then served as is. However, we do eat it regularly enough – in a potato mash, along with mild English mustard, to accompany a beef dish; as the main ingredient in … Continue reading
A fish dish to celebrate our baby kipflers
By traditional Melbourne standards, our home and the land on which it sits are modest in size. The garden plots in front of the house are ill suited to growing edible plants, including their exposure to the harsh summer sun; … Continue reading
Steak diane
Steak diane is the kind of dish our parents used to prepare and serve in the 1960s to impress friends or special guests. With robust flavours and a rich sauce, it belongs on a depths-of-winter menu. So, (a) what is … Continue reading
Chocolate, almond and hazelnut torte
I think of this as a special occasion cake for grown-ups, including those who are intolerant of gluten. Yes, it’s full of other things that can kill you if you over-indulge habitually. Fortunately, one small piece provides plenty of pleasure, … Continue reading
Pasta with tuna, rocket and preserved lemon
This is a recipe for one of those ‘that tin of tuna has been sitting in the pantry for a while and I made sandwiches with the previous tin’ moments followed by ‘I really feel like a bowl of pasta, … Continue reading
Navarin of lamb
Autumn is a very attractive season in some parts of Melbourne, with leaves changing colour on the introduced deciduous trees that line many main thoroughfares and local streets in older suburbs. If I could only spend one season per year … Continue reading
Post preview
Okay, it’s not quite 10am on Wednesday. Maggie has long ago left for work, fuelled by my fresh hand-squeezed orange juice – navels are still in season, just – and a short black coffee; the pots and pans from yesterday’s … Continue reading
Rick and Maggie's food and travel adventures 