We are staying at home this week with a couple of South Australian favourites.
Left Phõ Minh Adelaide’s best Pho and right
Coriole Vineyards Restaurant and we’ve just added our review for Osteria Oggi.

posted Monday September 17, 2018

updated September 17

We’ve added the details for the adaptor hose for the old model Sunbeam FoodSaver VS7800 for the new Sunbeam food storage boxes….read more

posted Sunday September 9, 2018…updated Monday September 17, 2018

next week

Broad bean and asparagus recipes and we’ll be adding Matildas and Amaru, Melbourne’s hottest new dining experiences.


We adore Melbourne for its vibrant food and art scene and unique shopping especially vintage shopping…….just one revisit and six new restaurant reviews….. click here

This is constantly updated stay tuned for more next week with two new standout restaurants! on the image to go to
Kaaren Palmer’s guide on where to drink Champagne in Melbourne!

the preserving

Some savvy tips for preserving to ensure that your time and effort is not wasted and also mainly eliminates the need for storage refrigeration until you open the jar….click here

posted Sunday September 2, 2018!

the perfect pork belly

click here for the full recipe and instructions

posted Wednesday August 8, 2018

our favourite oyster recipes

Please use recipes from the main navigation…
posted August, 2018 and we are continually adding to this

pictured above a
Mistress Augustine’s
signature dish

the Ramona-Miller-Marco Pierre White,
oysters natural on house made Sichuan noodles


Adelaide, South Australia Our favourite Adelaide restaurant, a special offer for their short tasting dinner menu [not all that short it must be said] $120 AUD per guest food only Tuesday – Thursday 6.00 pm sitting only. Offer ends
30 September, 2018. Call the restaurant
to make reservations +61 [8] 8232 3444

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.
July 2018

with this one

Book Review
Artisan Sourdough,
Made Simple
Emilie Raffa

Well we think there are some good ideas..but made ‘simple’, really!!!

Without some serious bread baking skills you will never get these recipes to work???? Add to that the awful cold weather…however, there are some interesting things in this book that accomplished bakers will enjoy. But, maybe not for beginners!

….posted August 22, 2018

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.

a work in progress!