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

countrytasmania, discovertasmania, Recipe

Fig Jam

#Pickle pro-tip: If you are going to dabble into the world of culinary lavender, do not under any circumstances just grab some from yours or your neighbors garden. Using standard lavender in cookery with f*”k your taste buds up for weeks. Find a supplier of the good stuff. I’m not joking. Continue reading Fig Jam

Classic, discovertasmania, Recipe

Marmalade

Commonly referred to as Scottish staple, while tracing its roots back to Spanish quince preserves, this classic preserve is a … Continue reading Marmalade

Classic, Recipe

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

Food tale

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

Food tale

Chicken chasseur

If your guests don’t like gravy, then they probably don’t deserve to be there. Continue reading Chicken chasseur

Food tale

Braised beef cheek

Strangly, beef cheeks are considered offal or a lessor cut of meat for those unfamiliar with culinary lingo. They do … Continue reading Braised beef cheek

Classic, discovertasmania, Food tale, Recipe

Apricot sorbet

500g apricots 170g sugar 130ml water 200g italian meringue Method Take a medium-sized pot and 3/4 fill with water, and … Continue reading Apricot sorbet

Classic, discovertasmania, Food tale, Recipe

Sachertorte

Chocolate is one of the true ways to a ladies heart, you can ask any chef. Continue reading Sachertorte

bistro, countrytasmania, Food tale, Recipe

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