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Category Archives: Recipes
A & W Coney Dog recipe
”This meal is not only cheap and delicious, children in their adulthood will fondly remember mum for making this hot dog.” ~ Chopinand, co-author of ChopinandMysaucepan ~~~~~~~~O~~~~~~~~
Posted in Recipes
17 Comments
Spanner Crab Salad
“Picking crab meat from its shell need not be boring and frustrating … it’s like undressing a beautiful woman in a tricky dress.” … Continue reading
Posted in Recipes
17 Comments
Christmas Feasts, Sydney 2012
“The main reason Santa is so jolly is because he knows where all the bad girls live.” ~ Goerge Carlin, American comedian, actor, author and philosopher ~~~~~~~~O~~~~~~~~ With the passing of each Christmas, I can’t help but think how lucky … Continue reading
Sydney Seafood School Cookbook
The Sydney Fish Market is an important organisation which has made Sydney the world-class food destination that it is today. Reputed to be among the top three largest fish markets in the world, the Sydney Fish Market is a paradise … Continue reading
Posted in Book review, Fish, Recipes, Seafood
13 Comments
Chobani Greek Yogurt
“It’s just like judgement. You can spell it as judgment too and both are correct” I say. “Okay but I prefer yogurt” Mysaucepan says. “Fine, you spell it the way you like it but I like yoghurt” I respond. Yogurt … Continue reading
Recipes – Inspirations from lunch at Mr. Wong
In the kitchen, I am generally a “traditionalist” and certainly not a fan of the fusion genre when it comes to experimenting with ingredients and recipes. But I can fondly recall two recent meals – at MoVida Aqui in Melbourne and Mr. … Continue reading
Grilled Scampi with Herb & Garlic Butter
“Lets check out Barbeque Madness at Waterloo” Mysaucepan enthuse on this dreary Saturday afternoon. “What’s that?” I ask. “BBQ sets going for crazy prices?” “It’s BBQ stalls hosted by restaurants and it’s happening all over Sydney, it’s part of Crave … Continue reading
French onion soup & potato gratin
Mysaucepan has a weakness for French food – she will not be fazed when cooking with lots of butter and cream or have a pot of duck leg confit gently simmering in its own fat. French baguettes, croissants and champagne … Continue reading
The debate about the origins of food – a futile food fight?
“In an increasingly transient world, I believe the origins of food are becoming less relevant although I can appreciate why some food lovers would want to lay claim to the roots of its beginning. There is nothing wrong in having … Continue reading
