Author Archives: Amy Desmond

Pâte Brisée – Shortcut Pastry

Shortcut pastry

This recipe for pâte brisée, shortcut pastry in English, came to Australia with my French husband. It is my go-to pastry for tarts, both savoury and sweet. It is versatile, simple to make, and easy to remember the quantities! When you make your pastry from scratch, it not only tastes great, but you get to […]

Beef Peninsula – a local take on Beef Bourguignon

Beef Bourguignon Beef Peninsula

We really are spoilt for choice with food and wine here on the Mornington Peninsula. So many wonderful farmers growing great and ethical produce, and wine makers making a fine drop for us to enjoy and savour. With the cooler weather coming in, the vegetables were basically asking to be made into a Beef Peninsula […]

Hasselback Pumpkin and Lentil Bake

Hasselback Pumpkin Lentil Bake

There is something special about enjoying a roast vegetable dish. The delicious depth of flavour that comes from them caramelising or browning is second to none. This hasselback pumpkin and lentil bake recipe is no exception. What is hasselback and why do it? Hasselback is simply the process of slicing thin and even layers, but […]