food updated Friday January 7, 2010

the February to June 2010 cooking class program has been emailed to our regulars and remaining places will be available January 16, 2010

new this week — we are mad about mangoes read on

yes, we’re addicted to macaroons!
If you’re obsessed you’ll go to extremes to make the greenest pistachio macaroons, but even if you’re not you’ll still receive undesereved accolades! we introduce our first step by step movies of how to get the recipe right! click here

last week — the good oils
judging the extra virgins in Australia!
what constitutes a great oil and a concise explanation of how olive oils are judged in the internantional judging system go to the article

it’s really the asparagus season!
tips and ideas for quick and delicious dishes made with asparagus go to the recipes

pickled kumquats savoury and sweet
take advantage of the glut season, always a short one and make these simple delicious preserves that are gorgeous with cheese and popular with just about everyone go to the recipes go to the recipes

south australian petit bouchon the exquisite little mussels favoured by the French
we love it when we have better things than the French and delight in taunting our French visitors, better seafood, oldest vnes in the world (they think we are lying) ……dddddd!…and now, we have better petit bouchon than they do. Yes! For a gorgeous fast and fab spaghetti with petit bouchon click here our second recipe only complex if you make your own puff pastry a lovely mille–feuille with mussels and a subtle fresh turmeric, saffron and celery sauce click here

luscious lemons
a fabulous hollandaise sauce recipe click here and Fay Oliver’ lemon delicious pudding click here and don’t forget the pickled lemons click here

perfect pasta is the ruin for ordering pasta in a restaurant. We don't understand why these flash restaurants with electric pasta machines ( my dream) can't roll their tagliatelli to order and prove that fresh pasta means just that click here for our tried and true pasta dough recipe

mighty mandarins — mandarins ar so cheap and plentiful in Australia. We love the juice as a drink, we turn it into a fabulous sorbet and this week we have recipes for our version of Claudia Roden’s divine mandarin and almond cake and our glacé mandarins

 

how it works
there is new food on a fortnightly basis identified from the front of Galaxy Guides and monthly food feature coincides with the release of our newsletter on the last day of each month.

We’re into real food and the accumulated knowledge of 30 years of cooking means we have a ton of kitchen tested recipes that really work, and whilst we will certainly be sharing our tried and true recipes we are always working on new recipes.

sign up for our monthly newsletter and hear about new restaurants, great food and wine events and especially new recipes

super salads and barely a lettuce leaf in sight click here

finally some decent oysters again — reading, recipes and history
go to the index

one of our best cakes the strega cake — it takes a little effort but has the benefit of being able to be totaly made a day in advance (even improves slightly) and everyone just loves it click here

Thermomix — we are adding tips to recipes as we experiment more however our original intention to start a separate section has been abondoned. The intonation that it replaces all other kitchen equipment is nonsense and it will never replace a magimix or a a quality electric mixer like the kenwood!
if you are setting up your first kitchen start with a magimix, secondly a kenwood or similar with the largest motor you can afford to buy!

copyright © text, images and recipes Ann Oliver Galaxy Guides Pty Ltd 2009

Thermomix — we are adding tips to recipes as we experiment more however our original intention to start a separate section has been abondoned. The intonation that it replaces all other kitchen equipment is nonsense and it will never replace a magimix or a a quality electric mixer like the kenwood!
if you are setting up your first kitchen start with a magimix, secondly a kenwood or similar with the largest motor you can afford to buy!

copyright © text, images and recipes Ann Oliver Galaxy Guides Pty Ltd 2009