Black Truffle Salt Like truffles? Join me for a hands-on truffle hunting food & wine weekend! Black truffle season is short, usually just 6–8 weeks in the depth of winter and then they’re gone for another year! Truffle oil, and almost every other preserved truffle product, is full of nasty chemicals and best avoided (read […]
Black Truffle Butter Like truffles? Join me for a hands-on truffle hunting food & wine weekend! Towards the end of truffle season I like to preserve some of the precious harvest by making black truffle butter. It’s as easy as grating some truffle and mixing it into softened butter, then it can be frozen in […]
French-style Hazelnut Praline Master Kitchen Basics & Explore New Cuisines & Ingredients With My Online Cooking Classes What exactly ‘praline’ means depends on where you are in the world – for more details see the FAQ below. The praline I’m talking about is French praline in the traditional sense: caramelised sugar mixed with nuts and […]
Southern Italian Pasta Dough Like this recipe? Join my small-group Southern Italian food & wine tour and learn more delicious recipes with Mamma Marinella! When we talk about fresh pasta we’re often in northern Italy, where flour from soft wheat (farina di grano tenero) is combined with egg and the dough is usually rolled into […]
Café de Paris Butter (Beurre Café de Paris) Join my small-group Swiss food & wine tour to discover more classic Swiss recipes! Café de Paris butter was created in the 1930s in Geneva and made famous there in the early ‘40s at the Café de Paris, where it’s still served today. Although it appears on […]
Shortcrust Pastry Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Shortcrust pastry, called pie crust pastry in America, is one of the classic pastries and the easiest to make. It’s known as pâte brisée in traditional French cooking and all the names refer to its use, for sweet or […]
Salt Pepper & Lemon Dipping Sauce Like this recipe? You’ll love my online Vietnamese cooking class! The salt & pepper squid at Sydney’s Red Lantern Vietnamese restaurant was legendary. The thin crisp batter, tender loligo squid and use of fresh hot oil all contributed to its popularity. But for me it was really just an […]
Sweet Mustard & Dill Sauce Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes This classic Scandinavian sauce is called hovmästarsås in Swedish. Sweet mustard and dill sauce is traditionally served with gravlax and smoked salmon, and is great with any seafood, as a salad dressing or even a dipping […]
Italian Salsa Verde Discover more Italian regional specialties on one of my small-group food & wine tours to Italy Salsa verde literally means ‘green sauce’ and variations of it are popular in different cuisines around the world. Italian salsa verde, based on parsley, is delicious drizzled over just about everything – prawns, poultry and vegetables […]
Burghul with Vermicelli Like this recipe? You’ll love my online Middle Eastern cooking class! Rice with vermicelli is a popular Lebanese side dish and I also love this version using burghul that’s packaged with fine vermicelli noodles already through it (Duru brand from Turkey, available at Middle Eastern grocers). You could also toast some vermicelli […]