verjuice poached peach

There’s something about Maggie. Ever since I first came across this dynamo of Australian food, via her Pheasant Farm pate and quince paste, I’ve been big Maggie Beer fan. Her love of the seasons and simple, produce-focused cooking style together with her big country smile have always been a winner. For those of you Northern Hemisphere types, not familiar with this pioneer of Australian food I guess you could say she’s almost Australia’s answer to Alice Waters of Chez Panisse fame. Read the rest of this entry »

baked cheesecake & fig tart

Well, this week folks, I had planned on telling you the tale of two tarts. Two equally succulent but very different gals who had one thing in common, apart from both being a lovely way to end a meal: a topping of ripe, fragrant figs. But sometimes fate gets in the way of a good story and well this week I come to you with a tale of joy and a tale of woe. Read the rest of this entry »

crispy duck confit with fig and walnut salad

I know as a single person I’m meant to hate Valentines Day. I know I should be way to cool to buy in to all that Hallmark generated hype. I know I should be resenting all those happy couples and their intimate candle lit dinners. And while I’m not a fan of perfume-less roses, heart shaped chocolates, or cheesy red lace lingerie, I must admit I do love the day of Saint Valentine. I mean a day that focuses on romantic dinners and celebrates love, what’s not to love about that?? Read the rest of this entry »

chocolate mousse cake with hazelnut praline

I’ve come to the conclusion that a good chocolate cake is the little black dress (LBD) of the dessert world. I mean they are both absolute classics that are always in vogue. There is a dress-them-up or dress-them-down flexibility which makes them a workhorse in their respective arenas. And they are both excellent examples of why when you’re onto a good thing, you should stick to it. Read the rest of this entry »