Tags » Stephanie Alexander

Rhubarb, rhubarb, rhubarb

Today started simply enough: Take something with us visiting friends for afternoon tea.

I have a rhubarb plant in the garden that was ready to be harvested, so that was an easy choice. 661 more words


Grilled duck breast

Grilled duck breast: The Cook’s Companion by Stephanie Alexander

Serves 2

Good with spiced lentils and celeriac remoulade.

Main Course

Plum and/or Nectarine tart

Plum and/or Nectarine tart: Sydney Food by Bill Granger

Sweet shortcrust pastry:

  • 2 cups plain flour
  • ¼ cup icing sugar, sifted
  • a pinch of salt…
  • 269 more words

Italian olive paste: another Stephanie Alexander winner

This is a divine thing to do with best quality black olives. In fact the second time I made it, I used kalamata olives instead, but the fact is, I think you want that strong colour that you get from black. 107 more words


Dinner with Nigella

Those of you who follow this blog with any regularity will know of my Holy Trinity of First Principles: words, music and food.

These are my three main sources of nourishment, and without their sustaining, inspiring and stabilising presence in my life I would probably end up in jail or in what used to be called (in the good old days of political incorrectness) a lunatic asylum. 779 more words


Brewer's Cheesecake (with spent grain base and salted brown ale caramel)

My partner moonlights as a home-brewer most weekends, a hobby which harmonises pleasingly with my penchant for baking and cookery in general (brisket braised in porter being a memorable favourite). 763 more words


Winter stuff

We’ve started using Farmer Joe’s Goat (Echuca) again! Always braised overnight, this really remains our best winter braise yet. Comforting, yet not too heavy or fatty, we change the garnish up every few weeks, and have served it with soft polenta & pine mushrooms or bay & black cabbage, adapting the dish as the season courses along. 389 more words