Category Archives: Cooking
Fennel-flavoured feed of duck
The weather has been quite wintry since mid-July, when Maggie and I returned to Melbourne from our travels in North America. Even when the clouds have cleared to let some sunshine in, cold winds have made it feel bleaker than … Continue reading
Plum job puts some spice in our life
We had a ton of tomatoes, our neighbours had a surplus of satsumas. Plums that is. And they kindly shared the feast of fruit with their friends. Like us! Normally, I would convert these fleshy, red plums into one of … Continue reading
‘s a lot of tomatoes in those tarts
Each summer, Maggie and I grow ‘cherry’ tomatoes in pots, one plant per pot. This season, the crop began slowly – plenty of small, green tomatoes but none of them were ripening. Maggie even wondered if we had planted them … Continue reading
Knowing my onions
I am publishing this short post because I will soon be writing a more substantial post about a dish for which one of the elements is caramelised shallots. However, what Maggie and I refer to as a ‘shallot’ is known … Continue reading
It’s pickling time again!
Happy New Year everyone! One of the things we like most about the warmer months is the abundance of fruit available for converting to condiments, ie pickles, chutneys and relishes. In our home, that will always include green tomato pickle … Continue reading
Dutch treat
A temporary ceasefire has been declared in the war of words about our visit to WW1 battlefields. I have three more posts left to prepare and I want to take the time and care required to make them interesting and … Continue reading
Fiddling produces one wonderful pot of food
Pot au feu – literally meaning pot on the fire – is a very traditional French dish made from beef, vegetables, a cartilaginous meat such as oxtail, water, herbs and seasoning. We’ve never made pot au feu per se, although … Continue reading
An L of a day
Our lemon tree has produced a bumper crop this year. So, although it is nearing the end of the season, we still have plenty of fruit ripening on the tree. We always give some of the fruit away to family … Continue reading
How to choose a red wine
In June last year, Maggie and I spent three days grazing our way around the Barossa Valley in South Australia. Along the way, I reconnected with Rockford, my long-ago favourite winery in this iconic region. Later in the year, … Continue reading
Cumquat infusions
From time to time I have mentioned ways that we use cumquat-infused brandy and vinegar in our home cooking. And I have previously provided the recipe we follow when we make the infused vinegar, including suggestions on how to put … Continue reading
Rick and Maggie's food and travel adventures 