To give this scrumptious Italian number it’s full name….Peppered Chicken Fettuccine Tossed with Sun-dried Tomatoes, Wild Mushrooms & Spinach. It may very well be known by another name but I’m afraid I have no idea what it might be. The original recipe was passed to me by a talented young chef in Bendigo named Adam and so the credit, and thanks, go to him. (more…)
Yes, I know that that some will complain that I used one word instead of two (osso buco) and others will question the absence of an additional c in buco (bucco) but let’s be honest, how many of you speak Italian and can cook or even know the origins of this classic dish (let alone all three!!!!!)?
For those who didn’t understand the title, this recipe contains a number of obvious deviations from what is considered the ‘classic’ Milanese recipe. (more…)
One of the first things I do every morning is think about what I might prepare for dinner that evening. Today I have been offered a suggestion in the form of a ready disected and roasted pumpkin and a packet of red lentils, strategically displayed where I wouldn’t miss them.
In a scene reminiscent of Ready, Steady, Cook I lean on the counter staring at the two ingredients in an effort to draw inspiration. It wasn’t too difficult to come up with a few ideas but given the frosty morning and the hope of little improvement for the remainder of the day, I opted for an Indian themed soup. (more…)
So I’ve had this cauliflower in the fridge for quite some time now, hoping it would gracefully grow old and black so that I could avoid preparing a cheese sauce but to my horror, and ignoring a barely visible amount of blackening, it looked as good as the day I dumped it there. So I must bite the bullet and prepare a sauce that in all honesty, is not so much of a chore but will require a little extra work if it is to feed several hungry mouths. (more…)
Several people have asked for my pizza recipe and while I often jot it onto a piece of paper for them, posting the ‘official’ version here might reassure them that ‘it really is that simple’. It certainly can be simple if you want it to be but there is a whole Interwebthingy strewn with debate, research, long versions, short versions, hints, tips and recipes from the pure and simple to the cluttered, chaotic and downright unnecessary. If you’re looking for a tomato sauce recipe, you won’t find it in this post but I will certainly cover it soon…
This is my version of a simple dough (more…)
If there is one food that has the uncanny ability to improve virtually any dish, bacon is it. You only have to look at the humble burger to appreciate what I mean. Add a couple of slices of well-cooked bacon and you can probably justify a visit to Macca’s. A simple pizza takes on a whole other dimension with the introduction of sliced bacon
and a BLT sans B is barely a satisfying brunch for a rabbit. Could you imagine a Caesar Salad without bacon or a full English breakfast missing a few slices or streaky porkiness? (more…)
How do you boil eggs? The answer to this is “carefully”. What we need to do first of all is memorise a few very important rules. Don’t ever boil eggs that have come straight from the refrigerator, because very cold eggs plunged straight into hot water are likely to crack. Always use a kitchen timer – trying to guess the timing or even remembering to look at your watch can be hazardous. (more…)
The BBC report today that Chef McDonald (no relation to Ronald) of the Selfridges department store restaurant, has come up with the world’s most expensive gourmet sarnie, a snip at £85!
The McDonald Sandwich, as it is to be known, is filled with Wagyu beef, fresh lobe foie gras, black truffle mayonnaise, brie de meaux, rocket, red pepper and (more…)
Two awesome local businesses have combined to spread some culinary festive cheer; this from Leigh and Blue:
We will be at the corner of WHITEWOOD & SINCLAIR from around 5ish on Christmas Day.
Roaming Flames and Arafura Meats have made a present 🎁 for everyone in Gove, we’ve joined forces to bring you the ultimate Christmas dinner! Slow cooked rotisserie Christmas meats infused with woodfired pizza love. So make sure you save some room, because dinner is on us!
That’s right FREE PIZZA !!
It’s our way of saying thank you for supporting our local business . So thank you Gove your (sic) a beautiful town and we will see you for dinner on Christmas night.
Food served on a polished chopping board is identical to food supplied on a plate, it has been revealed.
The findings come after an extensive research project conducted in cafes and restaurants.
“While the food we tested on wooden boards was generally more difficult to eat and about 30-40% more expensive, we found no difference in the food itself,” scientist Jeffery Coomb said today.
The findings will come as a shock to patrons, many of whom have cut plated food from their diets completely.