JANUARY 2023
The first of our monthly newsletters click here – if you are not a subscriber and would like to receive our monthly newsletter subscribe using the link in the newsletter click here
Poach a chicken two versions one with standard gas and the other [preferred] with induction….click on the image and when you’ve mastered that click on the image below for a terrific spring salad that morphs into a summer salad that can be taken in many different directions .
POSTED 24 JANUARY 2023 AO
try a little mango madness mango sorbet and mango ice cream click on the image above to go to the recipes.
the last one for 2022
Something difficult to end a damned difficult year….my lemon tart recipe in minutest detail click on the image.
DECEMBER 2022
The madness of the weather, freezing cold one night hot and thunder and lightning the next the seasons remain totally out of whack. We have never still been picking broad beans in November.
The uncertainty of dealing with COVID and the after affects. Restaurants dealing with last minute cancellations because of COVID; what can they say, but it is a disaster for hospitality businesses at a time when there is usually the opportunity to be very busy. Last minute cancellations are hard to fill. And, still the crazy shopping, no one wearing masks it has seemed at times that 2022 has just been too hard for many. But, here we are getting prepared to celebrate Christmas, even atheists like myself] with family and friends and welcome in a new, and hopefully better 2023.
2023 will bring a brief regular monthly newsletter that will alert you to new content on cuisine-extreme.com, annoliver.com and annoliver.com/art a mix of recipes, books, growing food and general gardening, people and events and of course Champagne, our favourite beverage, news from our friend and colleague Kaaren Palmer. It will also include some changes to my art with regular postings of new work for sale. Viewings will remain by appointment only
I made the call yesterday to postpone viewings for my current exhibition ‘RANDOM’ until January 4, 2023. Post COVID round two I just need some time to catch my breath and bring some normality back into my day. Click on the exhibiton notice to the right to go to the catalogue for ‘RANDOM’.
I would like to take this opportunity to wish you all a safe and happy Christmas season and the very best for a fabulous 2023
AO DECEMBER 19, 2022
It’s the South Australian cherry season also late this year for terrific cherry recipes sweet and savoury type cherry into the search. To go straight to the recipe for Cherry Clafoutis [pictured above] click on the image.
White Peach or Nectarine Ice Cream click on the image.
NOVEMBER 2022
Atheist or believer most of us celebrate Christmas with some sort of pleasure. For me the baking is one of the most pleasurable parts of Christmas. I love the smells because they reminds me of my grandmother Quinn and Gran, my great grandmother. They lived side-by-side and often cooked together in what are today, mind boggling quantities to make enough to share with everyone.
To these traditions, I bring an immersion in the Australian kitchen through the father of a partner for many years. Joseph was a brilliant and expert cook with the patience of a saint making the biscuit traditions of the Austrian and German kitchens with exquisite perfection. Add to that the Austrian and Polish friends who were also wonderful cooks and brought their best to the table. At this point in my life, about 19 I didn’t know how to boil and egg, but it has been a journey that has never stopped.
In some ways this cooking has been reinvigorated by my 91-year-old German neighbour Em, who is herself a brilliant cook. Her Vanillikipfel are second to none.
The good thing about a lot of this festive season baking is that it is often improved by being made mid-December. Of course the traditional English plum pudding should have been made at the latest at the beginning of October however, the Australian Country Women’s Association found an easy solution but you really need to get on with it.
In December I’ll be adding recipes for trifle, a special favourite mango and passionfruit and some nifty salads that don’t droop in the heat. In the meantime, the recipe index is a good place to start and below to get you thinking.
AO NOVEMBER 22, 2022
Christmas Pudding click on the image.
Pavlova click on the image.
Baked ham click on the image.
OCTOBER 2022
Oven Roasted Marrow Bones…click on the image
POSTED Ann Oliver 23 OCTOBER, 2022
Scallop cucumber radish salad with Thai dressing…click on the image including the radish salad click here
POSTED Ann Oliver 23 OCTOBER, 2022
Two four six eight apple crumble version…click on the image
POSTED Ann Oliver 23 OCTOBER, 2022
So absolutely delicious ‘crispy eggplant hot-sour chilli sauce’ an inspirational dish from Mr Hong twigged a bit to suit our tastes [actually taken quite a bit of work] ……and, it’s gluten free [unless you’re a serious coeliac because some ingredients cannot be guaranteed as gluten free] and vegan…click on the image
POSTED Ann Oliver 18 OCTOBER, 2022
And we’ve almost finished reorganising and editing the ‘delicious 100’ which we are delighted to say coincides [mainly] with Australian Gourmet Traveller.
SEPTEMBER 2022
Cheeky….I’ve reviewed The Advertiser Weekend Delicious 100 click here to read the review.
POSTED Ann Oliver 15 SEPTEMBER, 2022
When you’ve got too many lemons what do you do Lemon Cordial ++++ click here for the recipe.
POSTED Ann Oliver 17 SEPTEMBER, 2022
POSTED Ann Oliver 17 SEPTEMBER, 2022
Roti so delicious, takes some patience and practice. We’ve added some video to help you get the technique right without it taking you as long as it took me click here for the recipe and video.
POSTED Ann Oliver 17 SEPTEMBER, 2022
THIS SIMPLE HOUSE-MADE CHEESE MAY LEAD YOU ON A JOURNEY THAT IS SURPRISING…CLICK ON THE IMAGE.
POSTED 1 SEPTEMBER, 2022
AUGUST 2022
in search of Mapo Tofu
MEMORY AND FOOD GO TOGETHER AND FINDING THE PERFECT REPLICATION IN ADELAIDE, SOUTH AUSTRALIA IS FREQUENTLY IMPOSSIBLE ….PERFECT AT HSIN FORTUNA THE PARADE NORWOOD…CLICK ON THE IMAGE.
POSTED 30 AUGUST, 2022
IN PRAISE OF SOUP
CHEAP EASY TO MAKE, OFTEN WITH ITEMS DESTINED FOR THE COMPOST IF NOT USED. ADD CRUSTY BREAD AND BUTTER AND YOU’LL RECEIVED UNDESERVED COMPLIMENTS AND KEEP YOUR BUDGET IN LINE…CLICK ON THE IMAGE OR TYPE SOUP INTO THE SEARCH.
POSTED 24 AUGUST, 2022
IT’S THE SOUTH AUSTRALIAN OYSTER SEASON
JUST SHUCKED, TRICKED UP, TURNED INTO NEW ORLEAS POTATO AND OYSTER SOUP…OYSTERS KILPATRICK OYSTERS WITH RUBY GRAPEFUIT THERE ISN’T AN OYSTER WE DON’T ADORE. TYPE OYSTER INTO THE SEARCH AND DISCOVER LOADS OF GREAT RECIPES AND IDEAS.
POSTED 22 AUGUST, 2022
ABOVE EGGLESS BLUEBERRY ICE CREAM CLICK ON THE IMAGE TO GO STRAIGHT TO THE RECIPE
Intense blueberry flavour and interesting and delicious ice cream made without the traditional anglaise.
POSTED 14 AUGUST, 2022
ABOVE SMOKED FISH SOLDIERS AT BAR LUNE CLICK ON THE IMAGE TO GO STRAIGHT TO THE REVIEW
Bar Lune our first restaurant/bar review in a while. Bar Lune is one of our local favourites click on he image above to go to the review.
POSTED 3 AUGUST, 2022
In July we’ve been out bush Queensland and in Brisbane. Much of Queensland’s bush is a step back into the past but there are gems not to be missed.
Plenty of good things happening in the West End Brisbane and the city’s arts precincts and after eight years we revisited Gerards. A restaurant of acclaim that continues to deliver.
Stay tuned!
POSTED AUGUST 1, 2022
BELOW SPICY CHEESE BISCUITS, EASY AND DELICIOUS, CLICK ON THE IMAGE TO GO STRAIGHT TO THE RECIPE….POSTED 7 AUGUST, 2022
july 2022 we were on the road
june 2022
Wild Mushroom Pasta with other wild mushroom tips and ideas and we’ll be adding to this url during the South Australian mushroom season. Today we have added a very simple but very delicious hearty soup click here
POSTED JUNE 5, 2022
POSTED JUNE 2, 2022
May 2022
Bessie Mortimer’s Orange and Walnut Pudding…the best ever winter orange pudding ver easy click here
POSTED MAY 21, 2022
Salt and pepper squid for the home cook click here
POSTED MAY 21, 2022
MARCH 2022
A new local, Bistro Francais we like it a lot. Our first restaurant review in four years, with fortnightly reviews to follow, reviews that will be supporting our favourite Adelaide restaurants and bars. Click on the image to go to the review. And, yes many of them will be our friends and colleagues but after 43 years in the industry we’re bound to have a few friends in the trade [and a few enemies!!!]
POSTED March 18, 2022
FEBRUARY 2022
Leather jackets oven baked with oyster sauce. Rather ugly delicious, we did add a couple of sprigs of thyme to the package, but this is more a method than a recipe. Click on the image to go to the recipe.
POSTED FEBRUARY 13, 2022
New recipe, Smoked Tomato Sambal, a modern dish from the Malaysian Kitchen. This does not override Olive’s Chilli Sambal, it is nowhere near as hot, or complex, but in some ways a little more useful, especially since it uses loads of tomatoes. Try it with rice and crispy fried fish. Click on the image to go to the recipe.
POSTED FEBRUARY 5, 2022 AO
Pumpkin tendrills are delicious. Steam lightly and add to salads or if you have an excess serve as you would any greens.
Stuffed and fried zucchini and pumpkin flowers are a staple of the Italian kitchen. A bit of work but worth the effort. A favourite filling is ricotta flavoured with pesto and a nice crispy beer batter or Panko breadcrumbs and a dab of roasted garlic aoili.
POSTED FEBRUARY 1, 2022 AO
january 2022
A new coffee ice cream recipe, more coffee flavour a little less sugar perfect for summer iced coffee click on the image.
POSTED JANUARY 3, 2022 AO
december 2021
Delicious hot or at room temperature, can be made in-advance and proof for the ‘Zucchini Hater’that zucchinis can be utterly delicious click on the image.
POSTED DECEMBER 31, 2021 AO
I was making passionfruit and mango trifle but have instead been requested for the Tarte au Citron [lemon tart]…subsequently named ‘the tears tart’ because many budding pastry chefs stuffed it up so often and were reduced to tears. The recipe will follow in January with very specific instructions and so video. So stay tuned!
We will be posting plenty of salads in the coming weeks quite a few vegan and mainly vegetarian.
POSTED DECEMBER 23, 2021 AO
Want to do the perfect baked ham…….click here
We’re having mango and passionfruit trifle, alcohol free, with mango ice cream…links to recipes, a combination of many will follow next week.
Weihnachten Stolle is on the list for next week. They make a terrific gift and are just divine with coffee and Champagne Christmas morning. There’s the added bonus of undeserved appreciation, conversion of marzipan detesters and corny love notes like ‘you’ve stollen our hearts’. What’s not to love and so easy click here
POSTED DECEMBER 8, 2021
It’s the South Australian cherry season and we have a number of great cherry recipes, but our favourite remains the classic French Cherry Clafoutis….click on the image above.
And below our cherry favourite salad….it’s stunning at the best of times, but if you’re in a festive mood and the European Christmas truffles have arrived 30-40g of finely shaved black truffles makes this beyond heaven…click on the image below.
POSTED DECEMBER 8, 2021
last exhibtion - november 2021
Click on the image above to read more about Ann Oliver’s art and forthcoming exhibitions
UPDATED FEBRUARY 1, 2022
october 2021
Another soufflé in our continuing soufflé class. Cauliflower and Truffle, with an excellent seasonal twist that’s converts it to an asparagus soufflé. Don’t be scared the secrets are explained! click on the image.
POSTED OCTOBER 18, 2021
The dos and don’ts of the successful soufflé and the a la minute savoury soufflé base that will take you almost everywhere…..click on the image
This is just the beginning of mastering the soufflé!
POSTED OCTOBER 7, 2021
september 2021
Three ice creams, oldies but goodies, to go with the up and coming dessert soufflés click on the images
POSTED SEPTEMBER 21, 2021
july 2021
Austria’s most famous soufflé the Salzburger Knockerln! The easiest of all soufflés and the start of our complete soufflé class in the coming two months. For those of you have attended previous classes there are some updates to some recipes and at the end we will post downloadable set of notes.
click on the image
TRANSFERRED FROM THE OLD GALAXYGUIDES JULY 30, 2021
It’s the Seville orange season. No other variety of orange makes such fabulous marmalade. Our friend the late Margaret Hetzel’s recipe is the best!
TRANSFERRED FROM THE OLD GALAXYGUIDES JULY 18, 2021
june 2021
Pomelo so delicious and versatile. Click on he image for extraction methods and recipes.
POSTED JUNE 27, 2021
may 2021
It’s the olive season….everything you need to know about curing olives……easy, inexpensive and better than most commercially available olives…click on the image.
re-posted 25 May, 21
Waste not want not try this excellent eggplant relish click on the image to go straight to the recipe.
posted 15 May, 21
Curly endive so delicious and so infrequently served; everything you need to know how to prepare it and our very favourite ‘endive and potato salad’ click on the image
Posted 3 May, 2021
april 2021...oops been painting!
Picked up the brushes for the first time in four years and very focused it is a solitary craft.
Solo exhibition coming up end November 2021…stay tuned!
march 2021
Traditional Genovese Pesto….a la Stefano Riccioni
Click on the image to go straight to the recipe posted 11 March, 2021
Gougeres so simple [if you follow the rules] so very delicious. Even better the mix can be made the day before and cooked to order. A truffle and a pesto version.
Click on the image to go straight to the recipe
We’re atheists but we love to celebrate Christian and Pagan traditions alike and Easter is the next festival on the horizon….one of our favourites the Russian Pashka! This is a wonderful Easter treat and really helpful to planning Easter meals as it is best made three or four days in advance,
Click on the images ot go straight to the recipes
FEBRUARY 2021
The perfect late summer combination…new blackberry ice cream and a couple of Ann Oliver classics. So much to do, so much to enjoy!
Click on the images ot go straight to the recipes
For all you zucchini haters try this wonderful recipe and never look back. More Zucchini recipes to come…click on the image to go straight to the recipe.
and…….don’t forget, it’s the plum and pear season….use the search to find recipes. The images take you to links but don’t forget to check pickling and preserving.
We’ll be putting up a number of excellent pear recipes next week. The Adelaide Hills pear season is now in full swing. Such a versatile fruit either sweet or savoury.
posted 7 February 2021
JANUARY 2021
KIS KIF….keep it simple keep it fresh…real fast food seasonal ideas click on the image.
posted January 16, 2021
Cherry Clafoutis the queen [or king] of the classic French cherry recipes…. click on the image to go straight to the recipe.
posted December 31, 2020
posted December 21, 2020
It’s our friend Lina Verrilli’s [Patlin Gardens] birthday Saturday December 4 and we made her a special cake with a nod to her Italian heritage…. click on the image to go straight to the recipe.
posted December 4, 2020
october 2021
Another soufflé in our continuing soufflé class. Cauliflower and Truffle, with an excellent seasonal twist that’s converts it to an asparagus soufflé. Don’t be scared the secrets are explained! click on the image.
POSTED OCTOBER 18, 2021
The dos and don’ts of the successful soufflé and the a la minute savoury soufflé base that will take you almost everywhere…..click on the image
This is just the beginning of mastering the soufflé!
POSTED OCTOBER 7, 2021
september 2021
Three ice creams, oldies but goodies, to go with the up and coming dessert soufflés click on the images
POSTED SEPTEMBER 21, 2021
july 2021
Austria’s most famous soufflé the Salzburger Knockerln! The easiest of all soufflés and the start of our complete soufflé class in the coming two months. For those of you have attended previous classes there are some updates to some recipes and at the end we will post downloadable set of notes.
click on the image
TRANSFERRED FROM THE OLD GALAXYGUIDES JULY 30, 2021
It’s the Seville orange season. No other variety of orange makes such fabulous marmalade. Our friend the late Margaret Hetzel’s recipe is the best!
TRANSFERRED FROM THE OLD GALAXYGUIDES JULY 18, 2021
june 2021
Pomelo so delicious and versatile. Click on he image for extraction methods and recipes.
POSTED JUNE 27, 2021
may 2021
It’s the olive season….everything you need to know about curing olives……easy, inexpensive and better than most commercially available olives…click on the image.
re-posted 25 May, 21
Waste not want not try this excellent eggplant relish click on the image to go straight to the recipe.
posted 15 May, 21
Curly endive so delicious and so infrequently served; everything you need to know how to prepare it and our very favourite ‘endive and potato salad’ click on the image
Posted 3 May, 2021
april 2021...oops been painting!
Picked up the brushes for the first time in four years and very focused it is a solitary craft.
Solo exhibition coming up end November 2021…stay tuned!
march 2021
Traditional Genovese Pesto….a la Stefano Riccioni
Click on the image to go straight to the recipe posted 11 March, 2021
Gougeres so simple [if you follow the rules] so very delicious. Even better the mix can be made the day before and cooked to order. A truffle and a pesto version.
Click on the image to go straight to the recipe
We’re atheists but we love to celebrate Christian and Pagan traditions alike and Easter is the next festival on the horizon….one of our favourites the Russian Pashka! This is a wonderful Easter treat and really helpful to planning Easter meals as it is best made three or four days in advance,
Click on the images ot go straight to the recipes
FEBRUARY 2021
The perfect late summer combination…new blackberry ice cream and a couple of Ann Oliver classics. So much to do, so much to enjoy!
Click on the images ot go straight to the recipes
For all you zucchini haters try this wonderful recipe and never look back. More Zucchini recipes to come…click on the image to go straight to the recipe.
and…….don’t forget, it’s the plum and pear season….use the search to find recipes. The images take you to links but don’t forget to check pickling and preserving.
We’ll be putting up a number of excellent pear recipes next week. The Adelaide Hills pear season is now in full swing. Such a versatile fruit either sweet or savoury.
posted 7 February 2021
JANUARY 2021
KIS KIF….keep it simple keep it fresh…real fast food seasonal ideas click on the image.
posted January 16, 2021
Cherry Clafoutis the queen [or king] of the classic French cherry recipes…. click on the image to go straight to the recipe.
posted December 31, 2020
posted December 21, 2020
It’s our friend Lina Verrilli’s [Patlin Gardens] birthday Saturday December 4 and we made her a special cake with a nod to her Italian heritage…. click on the image to go straight to the recipe.
posted December 4, 2020
march 2021
Traditional Genovese Pesto….a la Stefano Riccioni
Click on the image to go straight to the recipe posted 11 March, 2021
Gougeres so simple [if you follow the rules] so very delicious. Even better the mix can be made the day before and cooked to order. A truffle and a pesto version.
Click on the image to go straight to the recipe
We’re atheists but we love to celebrate Christian and Pagan traditions alike and Easter is the next festival on the horizon….one of our favourites the Russian Pashka! This is a wonderful Easter treat and really helpful to planning Easter meals as it is best made three or four days in advance,
Click on the images ot go straight to the recipes
FEBRUARY 2021
The perfect late summer combination…new blackberry ice cream and a couple of Ann Oliver classics. So much to do, so much to enjoy!
Click on the images ot go straight to the recipes
For all you zucchini haters try this wonderful recipe and never look back. More Zucchini recipes to come…click on the image to go straight to the recipe.
and…….don’t forget, it’s the plum and pear season….use the search to find recipes. The images take you to links but don’t forget to check pickling and preserving.
We’ll be putting up a number of excellent pear recipes next week. The Adelaide Hills pear season is now in full swing. Such a versatile fruit either sweet or savoury.
posted 7 February 2021
JANUARY 2021
KIS KIF….keep it simple keep it fresh…real fast food seasonal ideas click on the image.
posted January 16, 2021
Cherry Clafoutis the queen [or king] of the classic French cherry recipes…. click on the image to go straight to the recipe.
posted December 31, 2020
posted December 21, 2020
It’s our friend Lina Verrilli’s [Patlin Gardens] birthday Saturday December 4 and we made her a special cake with a nod to her Italian heritage…. click on the image to go straight to the recipe.
posted December 4, 2020
WEB SITE LAST UPDATED JANUARY 25, 2023
Champagne and food events, travel, books and
exhibition notices from Ann Oliver CLICK HERE
finding what you want
Our data base is very extensive and most of the recipes from galaxyguides.com are now available on the cuisine-extreme recipe index.
The search is very efficient and a good way to fnd what you are looking for.
RANDOM 17 – 31 January, 2023
Viewing is only by appointment
Click on the image above to go straight to
the catalogue and viewing appointment arrangements for RANDOM.
For advance exhibition notice subscribe to Ann Oliver’s art mailing list click here
Kaaren Palmer Champagne
To see more about Ann Oliver’s art click on the image above. Since the start of COVID exhibitions are on-line and viewing is by appointment only. To receive advance exhibition notices please joinAnn Oliver’s ‘Art Notice List’ click here
Love Champagne, want to know more click on the image.
october 2020
posted October 14, 2020
Dillon Kesur’s terrific Buttermilk Bread click on the image.
Posted October 13, 2020
Proving, working with yeast, some common sense tips… click on the image.
Posted 13 October, 2020
September 2020
Steamed egg yolk with crème fraiche and seaweed pearls
Click on the image to go straight to the recipe.
Posted September 24, 2020
Everyone’s favourite, even, apparently Queen Elizabeth’s… Crème Caramel! Click on the image to go to the recipe.
Posted 24 September, 2020
August 2020
a great find
I’ve always made my own Boudin Noir [akka black pudding] once a year for an annual Bastille Day dinner and although there have been a few commercial ones over the years they did not cut it for me. Still, I’m always up to try a new product when I see it. Pacdon Park are a very pleasant surprise…they are great! We have used their black pudding a couple of times. Once warm salad with squid [caught by my bro] confit cured snook, Pacdon Park blood pudding, walnut truffle vinaigrette to universal enjoyment. Last night crumbed and fried pigs ears, Pacdon Park blood and white pudding, radish [from the garden], truffled smoked roasted garlic mayonnaise, lemon. The latter was a great combo and annoyingly made the main course look lame. I hate it when I do that!!!
On the back of their packaging are cooking tips one of which we disagree with. They advise peeling the skin after cooking. Hot and difficult to handle this would be pretty messy. It is much better and simpler to skin the sausages before cooking. Both their black and white pudding peel very easily. Our favourite [probably personal] is the blood pudding which is very stable when fried and handled carefully. The white pudding is a little softer and requires slightly more careful handling. Properly seasoned steel pan or quality non-stick is the easiest.
posted AO 21 August, 2020
nettle gnocchiletti
An introduction to common winter weeds….click on the image.
ruby grapefruit and oysters
Winter Fennel from Janni Kyritsis divine Warm Fennel and Pernod Oysters, to really tasty winter salads starting with Fennel Slaw and a great Fennel Top Mayonnaise that is the making of this really great Fennel Slaw.
posted 14 May, 20
Lilly Pillies
Lilly Pillies…this Australian native can be found just about everywhere. Best of all they are most likely going to be free! click here for tips and ideas.
posted August 23, 2020
SOMETHING DIFFERENT!
A little on the wild side, cured and pork fat confit snook [Fairfish South Australia], grilled squid, smoked marinated bitter lettuce, smoked garlic truffle dressing, roasted walnuts.
We have a free pattern available click here. Very easy to make!
These masks are dangerous if not washed correctly. They must not be worn for more than four hours at a time….throughly washed and dried [preferably in the sun] and ironed with a very hot iron.
PLEASE write your names on your mask, DO NOT exchange masks with anyone. This means not even a member of your family.
Click on the image above Apple Crumble Brioche…we made a variation yesterday using a 4 egg [half rest of recipe] Pam Field’s Sponge
FRIANDES…so delicious!
From the French kitchen and oh, so delicious straight from the oven…click on the image to go straight to the recipe.
make your own masks
The best of both seasons winter oysters, candied grapefruit rind, shallot is a combination that leaves guests fighting for the last…..click here
A lot more great recipes for oysters raw and cooked can be found in our recipe index from the top navigation.
Green Tomato Chutney Version Three click here
july 2020
BUTTERMILK SOUR DOUGH
Really delicious buttermilk sour dough including making and maintaining a sourdough starter click on the bread image below.click on the image.
june 2020
posted June 13, 20
Chocolate Coated Oat Biscuits very, very good! click here
posted 11 June, 20
may 2020
in praise of pies
Some excellent technical information including the classic French lidded pie click here
posted 21 May 20
Fish and Fennel Pie click here
posted 30 May, 20
Pickled Pine Mushrooms a great way to preserve the abundance of the 2020 South Australian mushroom season and until the jars are opened…no refrigeration required…click here
posted 27 May 20
posted 10 May, 20
Pickled Pine Mushrooms…really delicious and a great way of preserving the glut.posted 9 May, 20
We’ve added a video showing how to clean pine mushrooms click hereposted 9 May, 20
White Cabbage Coleslaw a favourite with almost everyone when lovingly made.posted 7 May, 20
sauerkraut, coleslaw, hot cabbage salad, red cabbage and red cabbage slaw with roasted walnuts and semi dried satsuma plums…posted 6 May, 20
it’s chicken tonight
Classic French style garlic chicken, truly ‘ugly delicious’ add potatoes to the pan and you have a one pan perfect dinner click here for the recipe.
a perennial oldie but a goodie!
Above, not new, but proof that vegan food doesn’t need to be tasteless muck. Beware two of us nearly ate what was intended for four. Inspired by reading a recent Australian Gourmet Traveller daily email I knew immediately the recipe idea could be taken in a different direction. It is super delicious warm or at room temperature but the fridge would kill it! click here
Don’t be afraid to take any of our recipes in a different direction. Snow peas may still be good to go, but when asparagus and broad beans have long since gone …instead try snow peas, spring onions, quickly blanched cos or iceberg refreshed in ice and water.
The Fairies Sponge 2020 click on the image
posted November 22, 2020
left…………..Garth Oliver’s pickled onions click on the image. House-made pickling vinegar has been added to the recipe.
updated December 4, 2020
the best ever chocolate tart...!
the perfect
roast pork belly
click here to go straight to the recipe
Melbourne
Poor, poor Melbourne. We can’t wait for Melbourne to be open again and COVID19 behind us. We adore Melbourne for its vibrant food and art scene and unique shopping especially vintage …….take a nostalgic journey with us ….. click here
Click on the image to go to
Kaaren Palmer’s guide on where to drink Champagne in Melbourne!
Why we love induction
This is just this is just start as we have realised a much more in-depth article is required, especially explaining the advances in induction cooktops….click here Our rec ommendations are based on first hand experience using induction hotplates in our own kitchen with items that we have purchased and, other kitchens both domestic and commercial where we have had the opportunity to have a play or talk to chefs who use them on a daily basis.posted May, 2018
We finally have the time to look at
Two amazing books purchased last year…Torrablanca 2 and Ramon Morato’s Chocolate, so much to try…so much to learn!
This week I’m going to have a go at their inside out puff pastry.
Buyer beware
We all buy on-line, but how often do you take the time to read the terms and conditions? Well a recent experience we have had trying to return a domestic sous-vide appliance while still under warranty started with a demand for a $24 payment for return postage, followed by a list of fairly unacceptable terms and conditions that may have cost as much as we could buy a new one. It led us to take a look at the terms and conditions of similar equipment to discover vastly different warranty options.
Still working on this one as it has turned into a much more complicated piece than expected. Add to that we don’t have the benefit of a legal team and need to make sure our facts are absolutely right.
you can never have too many books
Why aren’t the French fat?
The very first thing you notice in France today is the lack of overweight residents. Then you notice the abundance of excellent bread, still baked twice daily; this is followed by exquisite melt in the mouth pastries, that eaten in excess would surely lead to obesity. The French still take weekends and free time seriously and the shopping/market day is Saturday. They patiently queue at the best butchers, the fromagerie, the poultry shop…well they queue everywhere good produce it to be found.