Chicken Cacciatore                               

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 Janine Halasz

The Central Tilba School of Arts Trust were asked if they could cook one Sunday a month for Cobargo BlazeAid. Our committee is small but there were lots of offers of person-power and financial donations locally, and from my relatives in Sydney, who saw this contribution going directly to those in most need.
My job now was to plan a menu, work out quantities for 100 people, plan the cooking process using all my eager-to-be-involved volunteers, make a … Read more »

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Classic Chocolate Brownies

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Maddison Barry

Sometime, simple is best. For me, nothing beats a nice, rich, gooey chocolate brownie, and there are so many variations! Keep it simple, or add some chopped nuts, white chocolate chips or even dried fruit. This is a great base recipe to experiment with.

185g unsalted butter
185g dark chocolate, chopped
3 eggs
270g brown sugar
40g cocoa powder
85g plain flour

Preheat oven to 180C, grease and line a 20cm … Read more »

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All Seasons Dry Rub to use on pork, chicken or beef

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Maddison Barry

This base dry rub has become a pantry staple in our house. It’s so simple, and adds so much flavour to your protein of choice. It’s a crowd pleaser and makes a great gift as well if you jar it up for your foodie friends!

110g brown sugar
30g sweet or smoked paprika
2 tbsp flaked salt (or 1 tbsp table salt)
1 tbsp chilli powder
… Read more »

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Comfort Food – Buba’s Chicken Soup                

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 Maddison Barry

I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create … Read more »

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Simple Pistachio Ice-cream

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Linda Sang
Serves 5
3 egg yolks
85g caster sugar
300ml single cream
75g ground pistachios
Chopped pistachios for sprinkling

Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat.
Gradually pour the hot cream over the egg … Read more »

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Roast Pumpkin, Spinach and Feta Frittata

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Linda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)

Preheat oven to 200C
Toss pumpkin pieces in 1 … Read more »

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