A selection of cooking ingredients, with some of those hard to find items.

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0 Responses to Ingredients

  1. Cathy says:

    Hey Jeff, the website is great and the recipes look fantastic.
    Can’t wait to try them all!! Yumm
    Cheers Cathy

  2. Lisa Robinson says:

    Wow what an amazing website!!! Well Done Jeffrey!!

  3. […] would best be described as “nutty”. However truffles being umami (see our article on “How We Taste” for an explaination of this) make them truly remarkable. It is the existence of glutamic […]

  4. Cate says:

    You make the “TRUFFLE” sound so romantic in your description.
    Can’t wait to try them in one of your recipes. Yummm
    Great work..

  5. Lisa Clark says:

    Hi Jeff,
    I recently bought some truffles from Anne and she said you might be able to give me a recipe for making truffle oil. When I visited Italy with my mother and children four years ago we fell in love with the beautiful truffle oil and truffle honey. No one makes it like the Italians. I really set off the alarms at the airport with my 8 bottles of truffle oil. So I am a devotee. Hope you can help. Received my black gold truffles today and need to use them asap.
    Lisa Clark

    • Hi Lisa,
      Thanks for the request! I hope you had as much fun as I always do, down in Tarago with Anne and the gang at the farm!
      Hope this helps…
      Truffle Oil
      Making your own truffle oil is easy. It is achieved by storing pieces of fresh truffle in clean, sweet, mild tasting oil. You first need to heat the oil slightly, then shave fresh truffles. I recommend to use at least 10g of fresh black truffle per litre of oil and the more you finely slice the truffles, the more of its essence it will give up into the oil and the less flavour the pieces themselves will retain. Light olive oil and grapeseed oil are the best to use.
      Store truffle oil in a cool, dark place away from heat, light and oxygen. Some methods of excluding oxygen include sealing wax or plastic.
      Truffle oil that is kept very cold in your refrigerator will solidify, but this is not harmful to the flavour. Truffle oil is tolerant of cold, and can even be frozen, but like fine wine it is less tolerant of temperature fluctuations and may lose quality if it is allowed to solidify and liquefy repeatedly. Remove from cold storage only the amount you intend to immediately use, and leave the rest at temperature.

      Happy Cooking!!
      Chef Simonetta

  6. butcherman says:

    Amazing colour and depth achieved with this stock. Sometimes simple really is the best way and there is no need for a bunch of fancy ingredients. Can’t wait to try this one!

    • The Editor says:

      Thanks Dave.

      You are absolutely right. We strongly believe that quality ingredients are the foundation for producing great flavour in a recipe.

  7. Andreya says:

    Thai Ginger Kalette Stir-Fry looks great!!! Thanks for sharing the recipe

  8. Thanks Andreya! We are glad you enjoyed it!

  9. Andreya says:

    Nice post. delicious recipe. Thanks for sharing the recipe 🙂

  10. Andreya says:

    It’s nice. so simple and delicious. I loved these truffles. Thanks for sharing the post 🙂

  11. celine says:

    I will be trying this recipe tonight.. and I am quite excited to taste Red Brussels sprouts with pistachios ..!! What is the role of the balsamic glaze in this dish?

    • Hi Celine,
      The balsamic glaze adds a touch of sweetness for the sprouts and a little vinegar to cut through the fatty speck.
      Thanks for question, and we hope you liked our dish!
      Tasty Regards

      Chef Jeff

  12. celine says:

    I really appreciate such color full dishes. I am sure it will taste great with rice, but I plan to grill it in my loaf of multi grain bread with a layer of mayo in it.. Won’t that be a total delight..!!

  13. Andreya says:

    It looks so delicious and yummy. I love these Cinnamon Scrolls. Thanks for sharing the method.

  14. This looks SO delicious, that glaze is to die for! I have to give this recipe a try, thanks for sharing.

  15. Food Shot says:

    Bees are so important in the survival of human kind. And a lot of people are quite educated on what’s currently going on with them, thanks so much for bring this to light!

  16. Aria says:

    This one look so attractive,So creamy, delicious !!I can’t wait to try it to eat! Thanks you.

  17. Thanks for this recipe on Fusili Ricotta.
    I love Fusilli Ricotta

  18. Simply delicious. Loving this dish and such a great one to prepare for a romantic dinner.

  19. Jessica says:

    Meringue Dessert is great recipe thanks for sharing

  20. Brilliant recipe, thanks for sharing. Love the photography – the strawberry and reds really pop!

  21. Sepi says:

    Very excited to try this recipe, it’s simple and we can alternately do something creative specially in decorating. Thank you for sharing.

  22. lydia says:

    Your photo is of a cake that was not baked in a chiffon cake pan. Looks like you used a spring form pan? But your recipe calls for a spring chiffon cake pan. Am I right? I was thinking of using this recipe because of the photo. I don’t have a chiffon cake pan. Did you indeed use a spring form pan? Thanks for your response. 🙂

    • Hi Lydia,

      You are indeed correct. You most certainly can use a spring form pan as I have done. I have made mention of the chiffon cake tin as some people are purists, however I like to shake things up 😉

      Tasty Regards

      Chef Jeff

  23. Best says:

    Thanks for the article Jeff, I was struggling to find accurate times for cooking brown rice.

  24. Cathy Simonetta says:

    The BEST Chocolate Chip Cookies ever?
    Very morish !!!!!
    Thanks for the recipe.

  25. Tee says:

    I have been making a few batches of ANZAC biscuits whilst in quarantine, and have been wondering if I could just omit the sugar in my recipe, and rely on the golden syrup, so finding your recipe which said pretty much that is very validating and makes me hopeful that I can indeed just leave the sugar out 🙂

  26. Riki de Waal says:

    Choc walnut crack-up cookies. Best ever. So scrumptious and easy to make. Now one of my favourites. Will be trying more of your recipes.
    Jay’s Mum is now a foodie fan.

  27. Kirsty Moore says:

    I’m sorry but I’m pretty disappointed in the evolution of the gingerbread house recipe, I’m finding it is too crumbly to come together enough to roll out. I’ve been making gingerbread houses for ten years and thought I’d try a new recipe and this is the one I chose. I am a proficient baker so am aware of what consistency the dough needs to be. Any tips?

    • Hi Kirsty,
      I’m sorry you are feeling disappointed. And thank you so much for reaching out! I appreciate all feedback and want everyone to enjoy my recipes!
      This recipe does tend to be a little dry before you knead the dough, but becomes very soft after kneading.
      Rest assured this recipe had been around way longer than me, it has been passed down through the family. Perhaps you could add a little more butter or reduce the flour slightly, as it can be possible that the weather could affect the amount of moisture required. But I have personally never had this issue.

      Tasty Regards,

      Chef Simonetta