vanilla shake and rhubarb danish.

745 Nicholson St, Carlton North

(03) 9380 1950

Tagliatelle with Rabbit Ragu

Spinach Gnocchi with Pork Ragu

51 Bourke St, Melbourne

03 9654 6800

Found about 6 of these ’sardines’ inside this squid the other day.

Classic Stodge.

Yorkshire Pudding

325ml full cream milk

4 eggs

1/2 teaspoon salt

250g plain flour

12 x 1/2 teaspoon beef dripping or vegetable shortening

Whisk the milk, eggs and salt and leave for 15 minutes.

Whisk in the flour and leave until you need it.

Put 1/2 a teaspoon of dripping in each muffin compartment and heat in at least a 220°C oven for 10-15 minutes.

Remove the pan from the oven and pour in the yorkshire pudding batter – you can fill them to the top.

Cook in a 250°C oven for 15-20 minutes or until they have puffed up and are golden.

Serve immediately.

Stilton Soup

2 large leeks, washed throughly and chopped

4 sticks celery, chopped

30g butter

30g flour

1L chicken stock

100ml dry white wine

250ml full cream milk

200g+ stilton cheese

100ml thickened cream

salt

white pepper

nutmeg

Heat the butter in a large saucepan and add the leeks and celery.

Soften over a low heat until translucent.

Add the flour and stir for a minute.

Add the white wine and stock and bring to the boil, stirring.

Simmer for 30 minutes.

Add the milk, cheese and cream and heat gently until the cheese has melted.

Season with salt, white pepper and nutmeg to taste.

Liquidize if you prefer and serve.

Gratin Dauphinois

1kg desire potatoes, peeled and washed

1.5L cream

Half bunch of thyme

Half head of garlic

Salt

Pepper

Handful parmesan

Slice the potatoes 1/2cm thick.

Place the cream into a saucepan with the thyme and garlic.

Bring to the boil then reduce over a medium heat by a third.

Pass through a sieve and discard the thyme and garlic, then add salt and pepper.

Place the cream back in the saucepan and bring the cream back to the boil.

Add the sliced potatoes and cook over a low heat for 10 minutes, until the potatoes are slightly cooked.

Drain the potatoes through a sieve catching the cream in a bowl.

Layer the potato slices in a 5cm deep baking dish.

Just cover with the reduced cream and put in the oven for 1 1/2 hours. The top should be golden.

Remove from the oven, add the parmesan and put it back in the oven under the grill to brown the cheese.

BLT with Egg

From ‘The Australian Women’s Weekly Children’s Birthday Cake Book’

[youtube=http://www.youtube.com/watch?v=qMxPCTebMzI]

Go eat the lambs brain tortilla at Bar Lourinhã, it is the shit. I’m amazed, there is nothing like it. So sweet and soft and delicious.

The raw wagyu is also delicious.

I just ate the most amazing braised wagyu beef at Bar Lourinhã. Seriously, go now or tomorrow, who knows how long it’ll be around.

Peter Bjorn And John – It Don’t Move Me (zSHARE)