Cocktail time. A class on how to make a Mojito was one of the highlights of the Taste of Melbourne festival. Out of all the events we went to, the cocktail making lessons were the ones that seemed to excite festivalgoers the most. Long lines, packed sessions, and lots of locals taking their cocktail educations … Read more
How to make pierogi, Poland’s delicious boiled filled dumplings, isn’t as hard as you might think. While it takes time, it’s worth recruiting some helpers and making a big batch. You can freeze bags of pierogi or fry up leftover boiled dumplings the next day. During our time in Kraków, we decided to get pierogi … Read more
This velvety scrambled eggs with truffles recipe makes a decadent dish with fresh winter truffles. The extra creamy scrambled eggs should be silky and sensuous, which means not skimping on the butter for this dish. You can go back to your egg-white omelette tomorrow. After a run. Winter in Europe… heavy overcoats, crunchy snow, rosy … Read more
Ever since I first tried truffles in a restaurant in Zurich, I get excited when the Northern Hemisphere winter comes around and I can look forward to fresh black winter truffles. Many years ago, when I worked in publishing in Sydney, my right-hand-man had a rather tempestuous relationship with his girlfriend who was head chef for … Read more
This pörkölt recipe from Budapest, Hungary, makes the stew that most people know as goulash. When we first visited Budapest, my knowledge of Hungarian food and wine was limited to Bull’s Blood red wine, Tokaji sweet wine, salami, paprika, and the dish that was made using paprika – goulash. Given that I’ve been stewing and … Read more