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The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

Recent Reviews

Parsnip Tart reviewed by bunyip

12th June 2012

Being very fond of parsnips I was intrigued by what amounts to a parsnip quiche. You must use a deep quiche tin, as there is rather a lot of filling. It's very rich - 600ml of cream, 3 eggs and 2 egg yolks. Didn't have any chervil, but I think the...
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Simplest Beef Stew reviewed by bunyip

11th May 2011

This could not be easier - no browning, just bung everything into a suitable casserole and forget it for two hours. Stephanie invites you to vary the ingredients. I used a 700ml bottle of tomato passata instead of the (pureed) tin of tomatoes and cup...
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Leek and Potato Soup reviewed by bunyip

10th February 2010

The inclusion of celery, bay leaf and thyme give this slightly more depth of flavour than Jane Grigson's version. Be careful when sweating the veggies that you don't let the leeks brown.
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Sticky Toffee Pudding reviewed by bunyip

10th February 2010

I've got lots of recipes for this, but Stephanie's is still the best. The recipe makes prodigious quantitiites of sauce, but can be halved. I make the sauce in the microwave, so instead of worrying about the bottom burning I worry about it overflowing!...
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