Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel in search of all three. Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save
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HOME - Food Wine Travel with Roberta Muir | food-wine-travel.com Reviews
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Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel in search of all three. Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save
food-wine-travel.com
Biography - Food Wine Travel with Roberta Muir
http://www.food-wine-travel.com/biography
Contact & Media. Subscribe to my newsletter. Food – Wine – Travel Writer. Roberta Muir has managed Sydney Seafood School. Australia’s largest recreational cooking school, since 1997. She holds a Master of Arts degree in Gastronomy from the University of Adelaide and is a qualified cheese judge. She is the author of the. Sydney Seafood School Cookbook. Penguin/Lantern, 2012) and. Quintet, 2010) and co-author of. With chef Alessandro Pavoni (Penguin/Lantern, 2015) and. 8220;What’s Cooking?
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Sydney Seafood School - Food Wine Travel with Roberta Muir
http://www.food-wine-travel.com/sydney-seafood-school
Contact & Media. Subscribe to my newsletter. Roberta has managed Sydney Seafood School, Australia’s largest recreational cooking school, since 1997. With 13,000 guests attending over 300 classes a year, Sydney Seafood School (at Sydney Fish Market) is Australia’s leading recreational cooking school. To find out more about Sydney Seafood School and view the program of upcoming classes, click here. To see Roberta and chef Giovanni Pilu present Sardinian seafood recipes for Easter, click here.
Articles - Food Wine Travel with Roberta Muir
http://www.food-wine-travel.com/articles
Contact & Media. Subscribe to my newsletter. My work has been published in leading food and lifestyle publications in Australia and overseas, including Australian Gourmet Traveller, The Guardian, Business Insider, Jetstar Inflight Magazine, French Living, and Singapore’s Taste, Indulgence and Wine and Dine magazines. Gourmet – AGT. Moonlight Flat Oysters (Steve Felletti). Sydney Seafood School Cookbook. Fruit, Veg, Herbs and Spices. Heston’s Fat Duck, Melbourne. Castlecrag – Unsung Food Suburb.
Books - Food Wine Travel with Roberta Muir
http://www.food-wine-travel.com/books
Contact & Media. Subscribe to my newsletter. I love researching food its history, cultural ties, sources and varied uses. I love recipes that work well in a home kitchen and I love sharing what I’ve learned with others. This has led me to write and co-write several books with, I hope, a number more to come. By Alessandro Pavoni and Roberta Muir. For the gorgeous location photography and Chris Chen. For her beautiful food shots. Available for purchase here. Sydney Seafood School Cookbook. Recipes My Mothe...
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Know Whey: Sourdough Info
http://www.knowwhey.com/p/sourdough.html
Adventures in cooking, cheesemaking, and living.in Vermont. This page is an overview of my philosophy of Sourdough, a recipe for Sourdough Starter, and some tips on usage. Start to finish, making a starter that is active enough to use in baking will take about 7 days, but keep in mind, you only have to do this once! Mix 100 gm whole wheat flour, 100 gm unbleached white flour, and 130 gm water. With clean hands, knead until smooth; this will make a stiff dough. Remove all but 100 gm of the initial mix.
Know Whey: Repost - Spring Flatbread with Ham and Snap Peas
http://www.knowwhey.com/2012/07/repost-spring-flatbread-with-ham-and.html
Adventures in cooking, cheesemaking, and living.in Vermont. Friday, July 6, 2012. Repost - Spring Flatbread with Ham and Snap Peas. Here is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham. On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors. I collected a big double handful, then went to the herb garden and found lots of sage leaves, garlic chives and greek oregano. I wanted to have t...
Know Whey: July Event - Vermont Cheesemakers Festival 2012
http://www.knowwhey.com/2012/07/july-event-vermont-cheesemakers.html
Adventures in cooking, cheesemaking, and living.in Vermont. Saturday, July 7, 2012. July Event - Vermont Cheesemakers Festival 2012. Coming July 22 at Shelburne Farms, this year's Vermont Cheesemakers Festival should be a must-see! Here are some images to give you an idea of what you will experience at the Festival. Held on the magnificent grounds of Shelburne Farms, over 200 of the finest regional producers gather to show their wares. Driving in, you may pass the Farm's herd of Brown Swiss cows. Chester...
Know Whey: Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears
http://www.knowwhey.com/2010/04/ricotta-tart-with-toasted-almonds.html
Adventures in cooking, cheesemaking, and living.in Vermont. Tuesday, April 20, 2010. Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears. This is a ricotta tart with toasted almonds, crystallized ginger and caramelized pears, in an almond cookie crust. It is very light and tender. The tart can be made from ordinary ricotta, but it's also a great way to use homemade ricotta* or ricotta which is left over from cheesemaking. Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears.
Know Whey: Hoppin John - A New Year in Vermont!
http://www.knowwhey.com/2012/12/hoppin-john-new-year-in-vermont.html
Adventures in cooking, cheesemaking, and living.in Vermont. Saturday, December 29, 2012. Hoppin John - A New Year in Vermont! We're having black-eyed peas once again, so I'm reposting for your pleasure. What I'm doing differently this year is serving seared scallops on a bed of BEP. Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day. Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices. 1 1/2 lbs. black-eyed peas (dry).
Know Whey: Grange Favorites: Pattypan Pie
http://www.knowwhey.com/2010/09/grange-favorites-pattypan-pie.html
Adventures in cooking, cheesemaking, and living.in Vermont. Sunday, September 19, 2010. Grange Favorites: Pattypan Pie. How an overgrown pattypan found happiness. Every year I grow pattypan squash. And while in some years the garden yields none, this year the production was high, bordering on oppressive. Many people like to pick them when they are tiny and quickly saute them, and I like that too. But catching them at that stage can be difficult. They grow so quickly that it's disconcerting. Find a deep-d...
Know Whey: Favorite Posts
http://www.knowwhey.com/p/ricotta-tart-page.html
Adventures in cooking, cheesemaking, and living.in Vermont. Here are a few of my favorite posts. First, the famous Ricotta Tart with Toasted Almonds, Ginger, and Caramelized Pears. This post has generated more interest (and editorial imitation) than any other, perhaps for obvious reasons: it's delicious, it uses both ricotta and fresh pears, it has a cookie crust. so it's getting its own page, at least for a while. Then, Moonlight Pies in Vermont. Monday, April 19, 2010. I found some lovely Packham pears...
Know Whey: Alsatian Holiday Cake
http://www.knowwhey.com/2010/12/alsatian-holiday-cake.html
Adventures in cooking, cheesemaking, and living.in Vermont. Friday, December 10, 2010. This year, try making Kugelhopf, the light brioche cake from Alsace. This yeasted coffeecake makes an excellent holiday present. Kugelhopf, a lovely holiday cake from the region of Alsace, is a light, airy brioche. According to Wikipedia, "The part "Gugel-" is a corruption of the Middle High German. The raisins are soaked in schnapps, marc or grappa. Confectioners sugar is used to coat the cake and add sweetness. I ada...
Know Whey: Turkey Gumbo
http://www.knowwhey.com/2012/11/turkey-gumbo.html
Adventures in cooking, cheesemaking, and living.in Vermont. Sunday, November 25, 2012. Complex, savory, spicy, and satisfying, it's THE best use I've found for leftover dark meat. Seafood gumbo at Restaurant R'evolution. And so, I couldn't wait for Thanksgiving in order to try this out on leftover dark meat, which is always a slow mover at my house, relatively speaking. While I have been able to improve it radically by diagonally splitting the turkey. 3 cups leftover turkey thigh meat, in 1-inch cubes.
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Good Food, wine & cooking eBooks
Good Food, wine and cooking eBooks. Main Home Page #. 10 Kristen Suzannes Easy Raw Recipe eBooks – Vegan. 100 Healthy Raw Snacks and Treats. 500 Healthy Chinese Recipes Cookbook. America’s Secret Recipes. BeerEasy.com Home Brewing Training. Cake and Cookie Decorating. Cake Making Course – Video Cake Baking Lessons. Cancer-Free – Recipe Guide to Gentle, Non-Toxic Healing. Dax Moy’s Elimination Diet Cookbook – Over 80,000 downloads to date! Discover the Secrets of Expert Home Winemakers…. Finding the lates...
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Food and Wine Travel Guide - Cruises, Land Tours and Vacation Packages
Food, Wine and Travel - Your Guide to Delectable Destinations. Throughout the ages, there has been a fascinating and special relationship between travel, food and wine. Good food, great wine and interesting travel destinations are a sure-fire recipe for an extraordinary vacation. Extraordinary food and fine wines. Brendan Worldwide - Cruises. Regent Seven Seas Cruises. Asia / Far East. Big Island of Hawaii. JDB Fine Hotels and Resorts. Pleasant Holidays - Hawaii. Pleasant Holidays - Mexico.
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About Food, Wine, Gear, Travel Writing & Photography, John Lamkin's Blog | News and Stories from John Lamkin, Journalist & Photographer
About Food, Wine, Gear, Travel Writing and Photography, John Lamkin's Blog. News and Stories from John Lamkin, Journalist and Photographer. A NEAT way to drink beverages. January 14, 2013. NEAT Glass – photo John Lamkin. A NEAT way to drink beverages. Story and photos by John Lamkin. The NEAT Glass (NEAT stands for Naturally Engineered Aroma Technology) is really a. The idea of this shapely, blown crystal drinking instrument is to enable one to bypass the ‘ethanol. 8216; smell (at least with whiskey.
HOME - Food Wine Travel with Roberta Muir
Contact & Media. Subscribe to my newsletter. Roberta Muir cookbook author, food writer and manager of Sydney Seafood School has a passion for good cooking, eating and drinking, and exciting travel in search of all three. And a good DVD, for me food is really all about sharing. Whether it’s around a beautifully set table, on a picnic rug or writing about my new favourite restaurant nothing gives me more pleasure than sharing the food I love with other people. Aged and young), Sherry. An adventurous mother...
Food & Wine - Fine Taste and Joy of Life !
Food and Wine - Fine Taste and Joy of Life! Monday, October 30, 2006. Best Buy Wine Tip! It was said about Guigal 2003 Chateauneuf-du-Pape :. After tasting this wine I can only agrea and higly recomend this wine as a best buy in it's price range! You can find it at Wine.com. Posted by bob @ 10:42 PM. Sunday, August 06, 2006. Food and Wine - Danish Cheese! If you're not in Denmark some of these cheeses can be hard to come by, however I can personaly recomend I Gourmet for delivering great special food pro...
Food and Wine News, Blogs, Rants and Other Publications at News Articles Network
Food and Wine News, Blogs, Rants and Other Publications at News Articles Network. Raquo; Food and Wine. No Records to Display. 176; Browse Archive. Welcome to our Food and Wine News Section. For all those gourmands out there who also like to stay in the know, this is your spot. Here we'll feature articles on food and wine. Whether it's Italian wine, French food, or something from California, rest assured that if it's newsworthy, we'll cover it here. Take time out of your busy lives and enjoy! Media &...
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