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
Chocolate Chip Biscuits…easy peasy click on the image for the recipe.
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
From how to buy and cook corned beef, to the vegetables with parsley sauce, to that unforgettable corned beef sandwich click here
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

Spaghetti Vegetable three different methods of preparation 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
Passionfruit Crème Brûlée …. click on the image to go straight to the recipe.
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

Spaghetti Vegetable three different methods of preparation 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
Passionfruit Crème Brûlée …. click on the image to go straight to the recipe.
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
Passionfruit Crème Brûlée …. click on the image to go straight to the recipe.
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 September 1, 2022

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.

art and exhibitions by ann oliver

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

Choux 2020 click on the image
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

Chocolate Almond Praline Tart ….click here
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
Blind Baking pastry – applies to sweet and savoury pastry
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 here
posted 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.