January 2010
7 posts
Slow Roast Pork Belly w/ Apple & Pear coleslaw and... →
Another Autumn/Winter meal … I really should stop cooking these in Summer! But as always, whenever I have bad day, I just need to distract myself, so into the kitchen I go and bury myself in the…
Biscotti Amaretti →
Oh, is there anything more wonderful than biting into an ameretto biscuit? The scent and flavour of that rich bitter-sweet almond hitting your senses and mingling with those from the freshly roasted…
Ratatouille Stacks →
Based on and inspired by some great versions of ratatouille niçoise, I tried to recreate those strong flavours of the stewed vegetables while also adding a few extra complimentary touches that both…
Venison Osso Bucco →
As with all great Italian recipes, there is often a name that is associated with a meal that is made in a hundred different ways across the country.
Each region adds it’s own unique spin to the…
Pollo Al vino Rosso →
A nice, basic and heartily satisfying meal great for a winter’s night. Brought up out of my scraps of paper for Jack who had some chicken breast and wanted “something savory and Italian tasting” to…
My shopping list for this weekends 3 recipes! →
Thanks to some heavy insomnia and a bout of “oooh, ooooh” ideas, I’ve already got this weekend’s Saturday menu set. I’ve been messing around with the recipes and the set of ingredients for all three…
Banana & Peanut Butter Tart →
Every now and again, a strange idea strikes me. This is inspired by a conversation between an American and a Scotsman about Banana and Peanut Butter sandwiches.
December 2009
10 posts
Perrinnaise Potato Salad →
This is a simple recipe that takes no time to make. Basic potato salad with a twist, and my partner loves it.
Wild fig & Macadamia Salad →
I was thinking about the Waldorf salad one day, but my partner is neither a fan of mayonnaise nor of celery. So, my gears started whirring away about what to do. My natural predilection for…
Smoky Wattleseed Rib Eye Steak →
There are days when you need a vegetarian meal. Then there are days where you just can’t be satisfied until you have wolfed down a steak the size of your head. This recipe is for those latter days.
Easy-peasy hassle-free smoke flavouring →
I just don’t have a smoking hut or even one of them smoking BBQ setups, so how do I get hickory flavouring into my bacon hock for my cabbage soup?
Vegetable Lasagna →
Every now and again, it’s good to have a meat free night. A good vegetarian meal is hard to find. I’m so sick of people turning things into patties and saying “wallah, it’s vegetarian”. This is a great recipe, where every part can easily be converted over for those hardcore vegans as well. Most importantly, though, is it’s yummy.
Broccoli Pasta Sheets →
A great recipe for a flavoured vegetarian style pasta. Easily converted to a vegan recipe with some basic substitution and is delicious as a base for the vegetarian lasagna. Also wonderful when cut into fettucine and tossed through with a light olive oil, crushed garlic and flaked chilli.
Taiss’ (In)Famous Drunken Tiramisu →
This is, by far and away, one of the simplest versions of the dessert that can be made. In fact, this is what I consider to be my “insta mix cheats version” of Tiramisu … and yet, it is the one…
Chilli & Chilli Oil →
OK. So, those that know me and have sampled this have asked me for it, and here it is – how to make my “will burn a hole through hell’s floor” chilli mix.
Right, we need to start with the right…
Moving this to a new home →
I have to figure out how to simulcast the posts … mmm … rss feed maybe?
If I did that right, we should see the posts simulcast on here - so you don’t even have to leave tumblr. How cool would that be?
This may be a work in progress.
7 tags
Melbourne Gastronomique →
I haven’t been making much time for this blog, I know — I am planning on making some more time for it in the new year.
Meanwhile, while it’s not my recipes or cooking tips, I have started my own Google Map to record my Gastronomique guide to Melbourne. It’s my own personal Foodies guide to Melbourne and surrounds, in which I list out the places I like to shop for food,...
July 2009
3 posts
6 tags
Home Made Pasta : Part 2: The Dough basics
Kneading the Dough One of the most important steps of the entire pasta making experiance, is kneading the dough. The reason we do this is because one of things that takes place during the knead process is the development of gluten. Gluten is the binding agent within the dough, allowing a cohesive texture that will allow the pasta to not fall apart during boiling. Also, if we do this right, the...
4 tags
Home Made Pasta : Part 1: The basic basics
Being of an Italian heritage, it’s no surprise that I grew up with pasta. It’s such a basic staple that can be whipped up in the same day with just a few basic ingredients. Of course, nothing can be more simple, homely and comforting than a bowl of pasta. It’s so easy to cook and prepare as well.Within ten minutes, a bowl of fettucine drizzled with some cold pressed olive...
1 tag
If you write it, they will invite themselves over...
I love cooking.
Actually, I love gastronomy, which is more around the culture, history, art and science of food.
The subject fascinates me so much, that given the opportunity I would happily return to study it full time - a subject that would require an interdisciplinary focus of both fine arts (it’s influence to and from: dance, dramatic arts, painting, sculpture, literature,...