Dear Fresh Friday Friends, It’s been a while since I made an Indian feast, so this week, it’s on! So get ready to feast! Cheers Peter
Dear Fresh Friday friends, Italy and France are the theme dish countries this week. We begin with a traditional minestrone soup, finished with wonderful aged parmesan and extra virgin olive oil harvested from 90 year old trees in western Victoria. This is not to be missed. Main course is a French inspired dish, braised chicken […]
Dear Fresh Friday friends, Once again the weather can’t make its mind up, 34 degrees one day and 24 degrees the next. Still we are very lucky to live in our wonderful Clarence Valley. This week’s menu once again is a mixed bag, the soup is distinctly French, main course is from Southern Carolina in […]
Dear Fresh Friday friends, With summer feeling like its overtaken spring with begin this week’s menu with a Sicilian summer salad, a perfect start on a warm evening. Main course is an Italian classic Chicken Cacciatore, originating in Milano, ours is served with giant shell pasta, flecked with green herbs and extra virgin olive oil. […]
Dear Fresh Friday friends, This week’s menu is all over the place. A little bit of India, a stop over in Italy and a dessert destination in Mexico. It promises to be a journey full of flavour and aroma without the check in and gate lounge hustle. See you on Friday, Ciao, Peter
Dear Fresh Friday friends, This week we are off to Asia! Beginning in China, the moving to Thailand and finishing somewhere around Singapore. The entrée is a much loved Cantonese soup featuring chicken and sweetcorn. Main course features grilled Wagyu beef rib eye in a Thai salad. Finally to finish I am making a Yuzu […]
Dear Fresh Friday friends, This week’s menu is a splash of luxury, well worth a celebration. So if you have a reason to celebrate already, then this is for you, if not, find a reason because its worth a party! Celeriac is an odd looking vegetable with a fabulous flavour, teamed with garlic, parmesan, sage […]
Dear Fresh Friday friends, Due to the long weekend I have decided to go back to three courses. The menu and techniques are based around traditional French bistro cooking. That’s it from me! Salut, Peter