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
Tag: Chef
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.
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.
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
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
Coffee: The drug that fuels the world
Making coffee was my first real hospo gig. 3 days out the front, on coffee, and two days out the … Continue reading Coffee: The drug that fuels the world
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
Tales of a Tassie Chef 