One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto. I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the…… Continue reading leek, butternut and pea risotto with tarragon
Tag: tarragon
christmas 2016
Christmas day 2016 was a hot 37ºC day, so we opted for some cold dishes in our 5-course menu. We started with an amuse-bouche of naked cherry tomatoes from this recipe by Chef John. This method really brings out the flavour in tomatoes. The second course was a wonderfully fresh chilled green gazpacho soup with burrata…… Continue reading christmas 2016
gnocchi masterclass
My lovely foodie friend Fifi took me along to Taste of Melbourne where we attended a Electrolux Chefs’ Secrets masterclass by Scott Pickett. The attendees divided into teams and helped to prepare lunch. The gnocchi were made with 1kg (2¼ lbs) of cooked and passed potatoes, 150g (5¼ oz) of plain flour, 1 egg + 1 yolk, 80g or more (3…… Continue reading gnocchi masterclass
michelle picker cooks 