Recipes
The BFD Food Column: Homemade Ice Cream
Once upon a time upon a time, Mums used to make everything. Thinking back, one has clear memories of homemade bread, cakes, jams, preserves, muesli, ice blocks and even delish homemade cooked ice cream. These days one buys it all but rarely feasts on anything other than tasteless empty pleasures.
The BFD Food Column: Bougatchia Filled with Spinach and Feta Cheese
This week I am doing one of my favourites that my mother in law used to spoil us with. Malka Yemini may her memory be blessed was a renowned cook with many feathers in her culinary cap, part Yemenite part Sephardi she had a well-stocked and colourful larder. Bougatchia which
The BFD Food Column: Lemon Tart with Italian Meringue
It’s been a while since I posted a nice dessert, so I chose the lemon tart with its topping of Italian meringue. The pressing question is which topping should you use to adorn the lemon tart: the Italian, Swiss or French meringue? I know the New Zealanders think they
Great Time to Try: Baking Sourdough Bread
Lyndal Collins Monash University Being in isolation might be a great time to try something new. In this series, we get the basics on hobbies and activities to start while you’re spending more time at home. In the midst of this global pandemic, a sourdough revolution has been born.
The BFD Food Column: Parmigiano Melanzane
Parmigiano Melanzane What a great way to say Eggplant Parmesan. Full of gusto, Latin rhythm and a superbly succinct description of the portion at hand. Eggplant parmesan is a mix of continents. The eggplants originate from Asia, the tomato from South America and the cheese from Italy where it was
Nosh Thyme: Pistachio Lemon and Raspberry Cake with Mint Syrup
Michelle Bradford Pistachio Lemon & Raspberry Cake with Mint Syrup For the Cake * 250 g butter softened * 220 g castor sugar * zest of 1 lemon * 4 eggs * 100 g ground almonds * 100 g ground pistachios * 50 g plain flour * 1 tsp baking powder For the Syrup * Juice of 1 lemon
The BFD Food Column: Chicken Paella
The culinary dish paella finds its origins in the Valencia region of the Iberian peninsula known today as Espania or Spain. Round rice, the principal ingredient of paella, was introduced to “Spain” in the eighth century CE by the Moors after their invasion and conquest of Iberia. The Arabs and
Nosh Thyme: Braised Fennel, Rainbow Chard with Lemon and Chilli on Bruschetta, with Pan Fried Gurnard and Roasted Tomatoes
Michelle Bradford Braised Fennel, Rainbow Chard with Lemon and Chilli on Bruschetta, with Pan Fried Gurnard and Roasted Tomatoes. A simple light savoury evening meal (or lunch) This is a mouthwatering dish with a rewarding long lingering flavour to honour the winter season with a hint of summer to come.
The BFD Food Column: Pollo Arrabbiata, the Angry Chicken
There are a variety of different pasta sauces that have come out of Italy. Most are products of the twentieth century with wealth being created by industrialisation and the knock-on effect to a burgeoning middle class. Restaurants and eateries exploded and started competing and striving for excellence, offering something more