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
Milo pudding
Put together as an alternative to tea during World War 2, this beauty is still going strong in the hearts and taste buds of many. Continue reading Milo pudding
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
Chocolate sponge cake
Treat it kind of like the first date. Although you really want to just jump in and get on with it, it is always best to gently go through the motions to achieve the best outcomes. Continue reading Chocolate sponge cake
Fumet
Fumet, or fish stock, is a great way to use up your fish scraps and bones in order to enhance … Continue reading Fumet
Malt chocolate nougat
The earliest history of nougat dates back to 10th century Baghdad. Typically, and traditionally containing nuts, countless variations have bestowed … Continue reading Malt chocolate nougat
Chocolate ganache
Chocolate ganache was apparently invented in the 1850s after some water got spilt over some chefs chocolate, somewhere in France. … Continue reading Chocolate ganache
Buche de noel, the Yule log.
Originally a festive season tradition, the more commonly practiced yule log cake is an absolute beauty. History has it that … Continue reading Buche de noel, the Yule log.