Category: blogs

Dear Fresh Friday friends,

For this week’s Fresh Friday, I have decided to harmonise the menu with the Paris Olympics. A few weeks ago I presented a French “Steak Frites” for which I received fantastic feedback. With that in mind, I have been able to purchase some premium beef tenderloin again. These will be trimmed, cut into steaks and prepared similar to last time.

Good luck to our team in Paris. I can hear the echo of Gold, Gold, Gold!

I do hope to see you on Friday, if not then sometime soon for a panty top up.

Salut, Peter

Dear Fresh Friday friends,

This week we are revisiting a lovely warming main course I made a couple of months ago due to the great response, especially from vegetarians. It’s the baked Roman style spinach and parmesan pudding, with a tomato Napoli sauce, fried capers, and a crisp rocket salad, dressed with our Champion Beetroot Finishing Vinegar. The pudding is easy to bake, and is full of goodness from spinach, fine Italian parmesan and our local milk. Dessert is a sumptuous raspberry and double Belgian chocolate trifle.

I do hope to see you on Friday.

Ciao, Peter

Dear Fresh Friday friends,

This week I have another winter warming dish for the main course. It’s called “Tavuk sote” and is commonly served in Istanbul at many workers lunch cafes. “Tavuk sote” is made with chicken, tomatoes, garlic and capsicums, some spices and braised slowly to bring out all the rich flavours. I will be serving it with some large pearl couscous and a peasant style chopped salad called Çoban salatası, or shepherds salad.

Dessert is keeping with the middle Eastern theme, a Turkish trifle with a spectacular combination of poached fruits, rose water, yoghurt mousse and pistachio nuts.

This is sounding very sumptuous, perfect for cold weather.

I do hope to see you for a little taste of Istanbul.

Ciao, Peter

Dear Fresh Friday friends,

For this week’s menu I have looked across the other side of the world to another wet weather hot spot, Ireland. “Dublin Coddle” is an Irish style sausage and potato casserole, served with a soda bread scone. I have teamed up with Loche’s Butchery in Coldstream street for the Irish sausages and smoked bacon. The main course will be packed with flavour and come in a foil container, ready for your oven, along with the soda bread scone. Dessert is a twist on an old favourite, Irish Coffee Trifle!

So there you go, something to really look forward to this Friday night after a long wet week.

Cheers, Peter

Dear Fresh Friday friends,

This week’s menu features a fabulous beef tenderloin steak in the main course and Belgian chocolate in the dessert. Both courses take inspiration from French bistro cooking.

I do hope to see you on Friday or sometime soon.

Salut, Peter

Dear Fresh Friday friends,

For some weeks people have been asking me to make a soup, something vegetarian, and also a dish using ramen noodles. With that in mind, I have decided to make a Japanese ramen soup, with either pork or vegetarian as ingredient options. The stock I am making for the soup is vegetarian, so it will cover both choices.

I hope to see you on Friday for something special.

Cheers Peter