Whisky in the jar
“Why are you such a tight arse dad” I had the nerve to say one evening. “WHAT WAS THAT BOY? … Continue reading Whisky in the jar
Category: Food tale
Crocodile rock
‘Ya gotta be sneaky boy’ ‘You can’t just run up on them and expect them to sit and wait for … Continue reading Crocodile rock
Forest fruit jam
Picking berries and preserving them as jam, or conserves has been happening for many a century. I’ve been making jams … Continue reading Forest fruit jam
Bruno the bull. A story of Tasmanian beef.
Big Bruno, the bull of an island. Only a little island, on a big river, on another sorta little island. … Continue reading Bruno the bull. A story of Tasmanian beef.
How to clean a bulls head for commercial use.
Pickle pro tip- Make sure you have a sharp knife when cleaning skin from any type of beast. As a teenager, my father used to get me and my friends that would accompany us to clean most animals we hunted. And all we had to use was shitty kmart style knives. Invest in a good blade, it is worth it. Continue reading How to clean a bulls head for commercial use.
Marmalade: Spread that s%t all over boy.
I got scolded a couple of times after my dad went to make his toast himself, and all that was left in the jar was orange rind. Continue reading Marmalade: Spread that s%t all over boy.
Ox tongue
Ox tongue is one of the many ‘poor man’s cuts’ of meat that have gathered a distinctive renaissance of late. … Continue reading Ox tongue
Milo of Croton
How nice is a warm, hot chocolate brew once you have returned home from splitting wood or fishing on a shitty Tasmanian winter day? Continue reading Milo of Croton
Sweet short crust
A French chef Guillaume Tirel was the first one to prescribe the process, describing its preparation in his manuscript ‘Le … Continue reading Sweet short crust
Chicken chasseur
If your guests don’t like gravy, then they probably don’t deserve to be there. Continue reading Chicken chasseur
Tales of a Tassie Chef 