We are lucky to have somebody like Pepe Saya (and a few others...) who makes cultured butter, the way it is done in Normandy or Echiré. I use very little butter these days, but when I do I want the best and 225 grams of butter last me a long time, if I can conserve it that is... Pierre Issa, the real human behind Pepe Saya, told me I could freeze and keep for longer that way. But then, it is still too big to unfreeze in one go... So here is my solution: you will need a knife, a ring, a half cup, a spoon and some glad wrap... By the way I am not sponsored by Pepe Saya!
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The holiday season is always a good time and a good excuse to gather with friends and family and cook new recipes and explore new wines. This Christmas was no exception and I invite you to click on the button below to read my latest wine adventures on our "WINE" page.
Enjoy...with moderation! Maison Kammerzell - Strasbourg - Restaurant reviewMy virtual friends, Janelle and Scott Gould from Melbourne, who run an interesting blog called DistantFrancophile were visiting Alsace recently and on their own accord went to explore one of the most ancient restaurants in France: Maison Kammerzell in Strasbourg, which has been operating since 1427 with further additions in 1467 and 1589, when three upper floors of timber panelling were added, resulting in the building we know today.
Their "signature dish" was invented 45 years ago by the Chef who is still running the show today, Guy-Pierre Baumann. He almost went to jail for what was looked at as a blasphemy on the traditional meat choucroute! So I won't steal the show and direct you to our Restaurant Review page where I have hosted their article! Bon appétit! Da Vinci Italian RestaurantSydney suburbia hides a host of interesting ethnic restaurants catering primarily for the locals, but for some, their reputation definitely goes far beyond. Da Vinci is a case in point. Prominently displaying its Italian heritage in a stunning mural on the main square, you could be forgiven for thinking you are in rome rather than Summer Hill, Sydney... "we take pride in knowing every dish we serve is authentic, tasty and good for yu, jut like our mamas used to cook for us" says Nicola on their website... And it shows! A group of Sydney bloggers were invited by Rebecca Varidel of Inside Cuisine and Sydney Scoop fame. And I was lucky to be on the list! We had many pizza and then their famous gelati iWe all know that a good pizza starts with a good base, and this one is one of the best I have had a chance to taste. Either Rosso or bianco, we sampled height different size, and the stars of the show were the dough and the fior di latte cheese. Even with no appetite left, we were all keen to have more... And then, there is Gelatony... Tony originally from Sicily, first moved to Rome to open his first shop there and finally moving to Sydney 15 years ago and the rest is history, as they say... Matthew Evans at Essential Ingredient ROzELLE |
AuthorBorn in France, well travelled, relocated to Sydney in 1997. Archives
October 2021
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