I still yearn for some of the specials the mammas cooked in the tiny kitchen of the Milano. My old Italian cook at Possums taught me how to make this sauce, and the order of method was non-negotiable for her. I hope you enjoy it too.
Jamison Godfrey and the Drunken Admiral share a wonderful Salmon Pastrami recipe that will have your guests demanding the recipe too! Enjoy.
My crepes recipe – Thin, satiny slides of egg and flour goodness that with a light touch, can be the perfect finish to almost any meal.
Huon Valley Meat Co., like the Astor Grill, takes us back to a better time. When the local butcher knew the names of the beasts and treated them with care.
Here is our pathetic attempt at a Heston dish, this time dessert. Against our best attempts at sabotaging an easy dish to recreate, it was still okay.
Brioche is now almost ubiquitous, having forced its French way into our kitchens with its sweet, soft, spongy deliciousness.
Take a normal pasta class, throw in a big character, a handful of comedy, some sensational singing, and what have you got? Mamma Rosa’s MastaPasta Class.
“Why don’t we do Julie and Julia, but with Heston?” I asked. Not long after, we were planning a dinner party starring two of Heston’s ‘home cooking’ dishes.
Have you hesitated from cooking mussels at home? Don’t! They’re the easiest thing to cook on earth. Bronwyn at Bangor shows you how.
Louis decided he’d show me how to cook one of his favourite dishes. A southern Chinese version of the ubiquitous fried rice.