galleyvantingaround

French Head Cheese and Sauce Ravigote

Head cheese. Sounds weird, but that’s the English translation for French “Fromage de Tete” which has nothing to do with cheese, as it is a pork terrine made with a pigs’...

 Category: Shore based cooking, Starters      Tags: , , , , , , , ,

Wine Country Picnic Lunch

It has been a while since our last themed family feast. We usually save them for special occasions like birthdays and in the last 6 weeks we’ve had plenty of opportunities...

 Category: Desserts, Recipes, Shore based cooking, Starters      Tags: , , , , , , , , ,

Paleo Beef Sausage Rolls

Sausage rolls. Need I say more? It is Terry’s and the kids’ favourite food, and unfortunately for them since we switched to a paleo style diet, it disappeared from the menu....

 Category: Recipes, Shore based cooking, Starters      Tags: , , , , , , ,

Happy halloween!

Welcome to our first Halloween party! Yep, it has taken that many years for us to succumb to the Halloween madness, always finding an excuse: French people don’t celebrate it, our...

 Category: Shore based cooking, Starters      Tags: , , , , , ,

Fish Tartare

What a month September has been. While it has been wonderful for us, with family celebrations and getaways, it has also been traumatic with the news of the devastation brought by...

 Category: Cruising life, Eating at sea, Starters      Tags: , , , , , , , , ,

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Rocket, roasted cherry tomatoes, baby bocconcinis and a drizzle of balsamic reduction. Italian inspired festive wreath?
Last month we drove nearly 800 kilometers for dinner at @cadeaurestaurant in Brunswick Heads. The menu was delightful, all my favourite European style dishes with local produce. Sadly the husband and wife team are finishing this week, they will be missed terribly.
Watercress veloute. An elegant, nutritious and delicious green soup to start a festive feast or have as a late supper after said feast. The recipe is easy and can be found @mimithor A Kitchen in France
Let’s begin this festive season with cookies. These are pumpkin spiced cookies, an adaptation of pryanikis, Russian gingerbread cookies. Traditionally made with honey and spices, then glazed, I substituted golden syrup and skipped the glazing with dusting of icing sugar instead. Perfect for tea time. Recipe from this month @deliciousaus
November classics: #seafood, #slowcooks , #roasts, #curries, pumpkin and turkey! Inspired by travels near and far, using local produce and whatever sits in the pantry.
Feeling like going meatless and taking inspiration from @ottolenghi book #ottolenghiflavour. The original recipe of Spicy Berbère Ratatouille calls for eggplants, capsicums/peppers, kohlrabi, and berbère spice mix. I substituted brown onions for the kohlrabi and baharat for the berbère mix ( similar flavour less heat ). Served it on steamed rice, with baba ganoush and makdous paste from @valleyfallscatering and a few cherry tomatoes for colour and freshness. The falafel and cucumber yoghurt are optional, I happened to have them on hand and added it for extra bull for the hungry ones…
We’re home and the cooking is easy. I pick the main ingredient and pair it with whatever is on hand that day. It’s a bit like playing mystery box, no one knows what’s for dinner until it’s in front of you! 😂
The last road trip we managed to squeeze in our European visit was from Paris to Liguria, Italy. 9 days, 3 locations, countless coffees and gelatos, heavenly breakfasts and a wonderful mix of traditional and modern Italian dinners. We expected to eat lots of pasta and pizza, what a delightful surprise to find there is so much more to Italian cuisine: foccacia, pesto and anchovies are everywhere in Liguria, served in a hundred different ways. We ate our fair share, as well as hearty meat dishes and delicate vegetable offerings. So many delicious discoveries! I didn’t want to leave, could have kept eating my way through the whole country!
Back from France and needless to say that we ate well ( 99% of the time 😂 ). From the generous hosting of family and friends, to traditional establishments, regional menus, a gastronomic dinner in a 15th century castle, a leisurely lunch by the beach, and of course iconic pastries… it has been such a unique and delicious journey. I wish we covered more, just ran out of time…a good thing for the waistline I guess.

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