web site last updated 30 May, 2020

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

It’s the South Australian mushroom season

the basics, how to prepare, options for using and preserving click here Plus a really simple and delicious wet dish Beef and Mushroom Ragu
posted 2 May, 20
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

We have a free pattern available click here. Very easy to make! 

These masks are dangerous if not washed correctly. The 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. 

RECENT

in praise of pies

Some excellent technical information including the classic French lidded pie click here

posted 21 May 20

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
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

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.

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! 
Ricotta gnocchi click on the image.

Left Apple Crumble Cake with a brioche of sponge base click on the image.

eggplant

Eggplant will be next week some time…people seem to either love them or hate them but at a time when you might only get shopping once a fortnight they are a wise buy because they can be super delicious but also they will keep. 

posted April 29, 2020
Pictured above promise of an aubergine [eggplant]…..stay tuned for plenty of gardening advice!

We figure most of us will have time to cook more and be clearing our pantries and freezers and cobbling that together with anything we can scratch from our gardens.

There are hundreds of recipes between cuisine-extreme and galaxyguides but I suspect cooking will be on the simpler side with fewer ingredients and have less choice. Less is more is not a bad way of cooking and we have always had a ‘waste not’ philosophy but this will be more important than ever as will sharing food in safe ways. There will be more about that in the near future but if you’re kind enough to share food you need to keep the recipient and yourself safe.

If you’re on facebook you should follow us because we’ll post there when we have new recipes and ideas….follow cuisine-extreme on facebook.

We know it’s hard for everyone to comprehend that isolating and distancing has to be observed, but, everyone needs to understand if you don’t, it won’t be a matter of a few months it could turn into years with unimaginable numbers of deaths of people you love. 

Ann Oliver
food and publisher cuisine-extreme

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

 

 

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.

a work in progress!