web site last updated October 14, 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
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.
of the citrus season
Not just with oysters, but also putting down preserves. The arancia is soaking and this time rather than just orange we’ve used a mixture of peels. To be honest I’m always surprised at how popular this preserved peel is and of course it’s also used as mixed peel when required.
I still annually make small amounts of quince paste but, because it is so abundant commercially, it has become a thing for family to enjoy and never served when ‘special’ needs be. Instead I find that preserved kumquats are much more interesting and with blue cheese a match made in heaven. Pictured below we have added Salted Campot Green Pepper…very nice!
Fucking pips are surely the problem regardless of what you are making citrus apart from arancia, where only the peel is used. Having already made lime marmalade using a mix of Kaffir and Tahitian with success that was only achieved after bringing it it in and out of the jars four times [WTF!!!]….a person less determined not to waste the effort would have chucked it in the compost and given up.
It is true that the Seville Orange noted for its sourness makes the best orange marmalade and our friend the late Margaret Hetzel’s recipe is brilliant. Annually I am reminded of the patience it requires to remove every pip. Margaret’s Marmalade [scroll down] is an excellent recipe.
This week having an abundance of gifted grapefruit and Meyer lemons [not my favourites] I went in search of something different and found in an old Constance Spry cookbook and enticing Grapefruit, lemon and pineapple marmalade. Worked out very well even if the pips were enough to make me drink more than usual…….slightly amended recipe will follow later this week.
And we are heading for a bumper crop in 2020. So stay tuned for new recipes and ideas in the coming weeks.
Marinated Australian Salmon, something a little different in praise of local fresh fish…click here
posted 11 June, 20
Our data base is very extensive and about to become more so in 2020 as we find time to add new content to cuisine-extreme.
The search is very efficient and a good way to fnd what you are looking for.
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
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
An introduction to common winter weeds….click on the image.
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…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
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.
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
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.
posted June 13, 20
Chocolate Coated Oat Biscuits very, very good! click here
posted 11 June, 20
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!
To our hospo friends throughout the world….we weep for you!
In the space of three weeks our entire global family has suffered beyond belief as the Coronavirus changes our world entirely. As everyone struggles to keep their families safe, shut down their businesses not knowing if they will ever open again the worst has been laying off staff considered family and being forced to abandon them to unemployment and an uncertain future.
My old friends Mary and Greg Sonnier Gabrielle’s New Orleans. Lost everything in Catrina..back up and running in their own restaurant three to four years getting fabulous accolades…closed indefinitely!
Add to that we worry for them because Louisiana has the worst infection rate in America.
Tina and Neil Jewell, who some of you may remember from the fabulous charcuterie class from Neil and the equally brilliant bread class from Tina at the River Cafè [also closed plus the Red ochre Barrel + Grill]. Out on their own, an incredible restaurant located [Western Cape, South Africa] aptly named Jewells also getting amazing accolades….closed!
No one could watch Matt McConnell Bar Lourinha Melbourne and ABC 7.30 a couple of nights back and not understand his tears and despair represented every restaurateur/chef in the world.
At home in Adelaide the story goes on. When will life return to normal we seriously have no idea, but what we do know is that if people self isolate it will be quicker.
The struggle is for many people self isolate means just that. It does not mean you go and visit your adult children and grandchildren; if you really love them you will stay at home. Yes people are struggling with this, but, if people don’t start understanding the science soon the lockdown will not be a matter of months but years and the stay at home will be policed by army reserves. We are sure our service people, barely recovered from soul destroying bush fires in Australia could much better assist in this crisis in other ways.
Ann Oliver
posted 28 March, 20
We adore passionfruit and promise a whole raft of our favourite passionfruit recipes for the summe.
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.