Tag Archives: Melbourne food

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

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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

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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

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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

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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

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Spring chicken

There is not much that is remarkable about roasting a chicken, is there? You buy a free-range or organic bird from a reputable supplier, get it to room temperature, add some flavourings inside or out, brush the skin with some … Continue reading

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Cream of white asparagus soup

This is another recipe inspired by our travels in Europe earlier this year. It was the middle of Spring and the asparagus season was in full swing. Restaurants were promoting special asparagus menus – everything from entrees to desserts – … Continue reading

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Poached pears

In a previous post, I wrote about a dessert of baked pears that we enjoy making. We also like a dish of poached pears, cooked in a wine syrup; we use red wine in the cooler months and white wine … Continue reading

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Cauliflower soufflé

By now, regular readers might have formed the impression that the core ingredients for almost all of our meals come from land-based animals. That is close to the truth. We do eat fish but usually cooked in a way that … Continue reading

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Nice-inspired mussels: the method

Soak the saffron threads in a little boiled water. To prepare mussels for cooking, soak raw mussels in cold water for 10 minutes, scrub and remove the beard. Meanwhile, sauté the shallot and garlic in olive oil for 10 minutes … Continue reading

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