Rissoles, Tasmania’s REAL meatballs
‘Lets just do rissoles’. I proposed. ‘Rissoles! what the f#$k, get outta my kitchen’ replied my chef! Yeah, that’s right. … Continue reading Rissoles, Tasmania’s REAL meatballs
Category: Food tale
Rissoles
500g walaby mince 500g lamb mince 100g onion, diced 100g carrot, gratted 2 eggs 2Tbsn white maseca Seasoning Feta fondue … Continue reading Rissoles
Pumpkin puree
400g kent pumpkin 2 Tbsn cumin 50ml oil 1 Tbsn italian herbs 150ml water Season Method Peel, and roughly dice … Continue reading Pumpkin puree
Feta fondue
500g danish feta 200ml red wine 1 tspn cumin Season Method Place your red wine, and cumin into a heavy … Continue reading Feta fondue
Peasant food
A lovely warming spring day in Tasmania that nicely baked the essence of lamb shit all through our classic old purple Valiant was enough to send my father into a very rare rant of expletives. Continue reading Peasant food
Moscato Arborio base
Risotto rice, and arborio specifically, is treated like a god in kitchens. Nearly every chef I know is rampant in … Continue reading Moscato Arborio base
Apple pie, rhubarb, lavender anglaise
Apple pie is a true Tasmanian classic. There was nothing better as a young fella after being dragged around by … Continue reading Apple pie, rhubarb, lavender anglaise
Lavender anglaise
Anglaise is one of my favourite sauces to make. It requires some skill, as you cant let your eggs yolks … Continue reading Lavender anglaise
Poking the bear
#Pro tip: The hatred bestowed upon those that dare to be different, is born from the envy of those who fear to do the same. Continue reading Poking the bear
Future food
As technology grips all aspects of our lives, one can only assume it is just a matter of time before … Continue reading Future food
Tales of a Tassie Chef 