bunyip's Profile

From: Melbourne, VIC Australia

Joined: December 27th, 2009

About me: I've been cooking for over thirty years, and I can remember the days before EVO, couscous and (ghasp!) microwaves. My cookbook collection reflects this personal and national gastronomic history. My own cooking has actually got simpler over the years, and I can do much of my repertoire without looking at a recipe. But I still love collecting cookbooks, although these days I'm a bit over food porn with great big colour photos - I really prefer food writing to recipes.

Favorite cookbook: The Cook's Companion

Salmon with macaroni from A Year of Good Eating: The Kitchen Diaries III

Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping. I... read more >

recipe reviews (225)
book reviews (106)
useful review votes (103)

• Bookshelf Home
• Reviews
• Recipe Box
• Favorite Members
• Photos
• Covers

bunyip's Reviews

9 recipe(s) reviewed. Showing 1 to 9Sort by: Title | Date | Rating

Complete Perfect Recipes

By David Herbert
Penguin Global - 2008

I know, there's a recipe in just about every non-specialist cookbook, but this is absolutely reliable, with a number of suggested variations.

useful (1)  

Grating 50g of parmesan is the worst part, though it can be replaced with extra cheddar. Definitely follow Herbert's advice to roll out the dough between two shhets of baking paper and then chill before removing the top sheet to cut out the straws or whatever shape you fancy.

useful (1)  

Aussies rejoice! You need need never buy Chocolate Ripple biscuits again. Uses the same method as gingernuts.

useful (0)  

I use smoked trout, because it's actually easier for me to get hold of than cod, and I omit the unsalted cashews.

useful (0)  

Pretty well identical to Stephanie's recipe, but this book is such a handy size

useful (0)  

The given quantities for the custard are perfect indeed. Can be adapted with other fillings I use Charmain Solomon's no roll pastry which makes the whole operation quicker and easier.

useful (1)  

Cooked on the stove top, not baked, so there's no skin to fight over! Use risotto rice. You've got to keep stirring it, but it's worth it. If you haven't got orange rind handy use some of that orange oil, or a good glug of orange flower water.

Having just made this again last night, I have to mention that it takes considerably longer than the 20 minutes or so suggested - more like 40 minutes.

useful (1)  

The brown sugar and mixed spice in addition to the usual cloves make a definite difference.

useful (1)  

This is a ridiculously easy way of dressing up fresh fruit, especially berries, as what Herbert terms a "cheat's fruit brulee". It's just lightly whipped cream mixed with plain yoghurt and topped with brown sugar, whiuch after a few hours turns into a sort of caramel.

useful (1)