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)

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bunyip's Reviews

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

The Seasonal Kitchen

By Beverley Sutherland Smith
Hardie Grant Books - 2001

Slices of bread rolled around a filling of spring onions (scallions), cheese, minced ham and egg yolk, dipped in melted butter and baked for about 15 minutes. Fiddly but nobody ever stops at just one!

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Balsamic vinegar gives it depth. You've got to watch it to be sure it doesn't burn. Keeps for ages in the fridge.

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I wanted a moist veggie to go with roast lamb, and this certainly would go with most roasts or grills.

It's not as rich as you expect. Beverley says to peel the zucchini, but I didn't - I'm sure the pale green colour was much more appetising looking than the beige shade it would have been otherwise.

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The amount of curry powder may need adjusting depending on how mild it is. I find half a teaspoon is enough.

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I've been making this forever, it's in some of her earlier books. Great with roast lamb.

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Roasting the pumpkin till it goes brown at the edges gives a very intense flavour. I think using stock is a waste - seasoning with that Swiss herb salt gives depth of flavour, and there's lots of thyme in it anyway.

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