If you were wondering why it's been a little quiet here of late I'm afraid I can offer little more than the usual December excuses. Life's been frantic, I've had lots of other commitments, and on the rare occasion I have managed to sneak in to the TPB kitchen there's been a rather dedicated focus on pre-Christmas baking...
Read MoreTechnical challenge: Gibassier (of sorts)
A native of the French province of Provence, the Gibassier is a delicately scented sweet brioche bread enriched with olive oil and the bitter tang of oranges and anise seed. It's been on my to-do list for some time and while the dough itself isn't technically challenging (although there are three days worth of proving and fermentation so make sure you plan ahead), it was the manner of this one's folding that was going to put me to task...
Read MoreSeasonal regional: Jonai Farms
A few months back I decided to sate my curiosity for home charcuterie by joining the Melbourne Meat-Up, a social start-up group for people "passionate about the art, science and craft of home- or house- cured and smoked meats". While I've thus far only made it to the occasional event it's been absolutely fascinating and a wonderful opportunity to share in the knowledge and experience of a great bunch of people...
Read MoreBook club: Bouchon Bakery
Cooking from Thomas Keller is like attempting fine art when your lifetime expertise has been in manual labour. Where he creates exquisite masterpieces you make what can at best be described as 'charmingly rustic'. A bumbling novice up against a champion of creative finesse...
Read MoreTraditions: Christmas cakes
I know, I know. It's only October. No one in their right mind should be talking about Christmas yet! But if, like me, you're a Christmas baker then truth be told you were preparing your fruit soak way back in September and are presently getting your cake on so that they're sufficiently sozzled by the time the big day rolls around...
Read MoreSweet Indulgence: The Buckeye State Ice Cream
Last weekend saw the annual running of the Melbourne marathon festival and with short course PB's well and truly broken there was justification to celebrate with a frosty and indulgent and sweet treat...
Read MoreMidweek madness: Legumes & mushy bananas
I realised last week that, while eating well in spite of the 'often home late' routine I've been eating boring, so this week's "Midweek Madness" mission was all about finding some quick, meat-free recipes that would add a bit of interest to what's been hitting the dining table of late...
Read MoreSeasonal regional: Avocados
For eight months of the year I have the pleasure of seeing boxes of Barham Avocados delivered direct to my door. Katrina, Tim and the team grow a number of exciting varieties, and it's a real treat to imbibe in such a broad array of flavours as the availability of each changes throughout the fruiting season. At present I'm enjoying the ever-popular Hass, and after last spring's infatuation with a certain kale market salad, I thought I should broaden my horizons by trying a few less-conventional, avo-centric recipes...
Read MoreTraditions: Vanilla slice
Growing up in regional Victoria, as a child my weekends were usually spent out at dad's, and while in the warmer months we'd be outside enjoying some kind of adventure, when a dreary day kept us indoors we'd simply retreat to the kitchen and cook up a storm of our own....
Read MoreBook club: English Bread & Yeast Cookery
When it comes to fantasy dinner party guest lists Elizabeth David is right up there on mine. A tremendously influential cookery writer of the 20th century, she brought the flavours of the Mediterranean into the homes of middle-class Britain, and inspired a generation of everyday cooks to transform their family's eating habits by simply doing better with whatever they had...
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