One of my fondest memories of mussels is a lunch of moules frites in a cosy restaurant on the Grand Place in Brussels, snug at a window table, snow falling softly outside. I have dug into my fair share in France too, when come September, cafés and brasseries are busy cooking up moules frites and serving fragrant bowls of mussels in a myriad of ways. Add some crusty baguette and a carafe of wine, and it's an inexpensive and delicious way to spend an evening. In season, the produce markets in Paris are also laden with mussels, noisily scooped into buckets like seashells, ...
On Cultured Blue Vein Butter
When my friend Gilly, Food Manager at the Sticky Rice Cooking School, told me she was asked to source some Blue Butter from Woodside Cheese Wrights for a chicken, olive and preserved lemon tagine, and that the requesting chef was raving about this new product, I was intrigued.The award-winning Cheesery based in the Adelaide Hills is well known for its delectable range of artisan cheese made from milk sourced from small, local dairies, but their foray into butter is relatively new. Determined to get my hands on a pat, I arrived early at the Showground Farmers' Market on Sunday morning to snaffle a block to take home and slather on a fresh loaf of ...