web site last updated 16 February, 2020
Plum Cake
click on the imageOur data base is very extensive and about to become more so in 2020 as we find time to migrate old content from galaxy guides and add new content to cuisine-extreme.
The index has become very long and the quickest way to find a recipe is type the ingredient your are looking for into the search field top right hand above and it will bring up all recipes using that ingredient.
Posted 16 February 2020 a Mistress Augustine’s classic dessert Florentine Ice Cream…no picture which is astonishing given the thousands of times we have served it!
Below it’s barby time and we’ll be explaining just how to cook the so inexpensive and tasty hanger steak [onglette en Francais]..later this week.
it’s chicken tonight
Classic French style garlic chicken using the new seasons garlic, truly ‘ugly delicious’ click here for the recipe.
posted November 1, 2019
Left, 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.
We adore passionfruit and promise a whole raft of our favourite passionfruit recipes for the summe.
Melbourne
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! ..click on the image to go to
Kaaren Palmer’s guide on where to drink Champagne in Melbourne!
the perfect
roast pork belly
click here to go straight to the recipe
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.