Elizabeth Peddey, Author at Elizabeth Peddey School of Cookery and Gastronomy
A celebration of the art and practice of cooking and eating good food.
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Author: Elizabeth Peddey

King Oyster Mushrooms


Look out for these little beauties this weekend at your local Farmers’ Market.  I bought some today at Leaf Stores in Elwood, positively delicious they were too!  Do not be put off by the $45/kg price tag; 70 - 100g / per person is plenty.

One of the things that I emphasise in my Kitchen Confidence 101 Cooking Course is the importance of sourcing the best ingredients.  There is no doubt that when you use premium, organically grown ingredients that are ripe and in season - there is very little that you have to do to make an extraordinary tasting dish that tastes of what it is.

This recipe can be on the table in less than 5 minutes, using a minimum of ingredients and just one pan. 

Rubbish Collection Program in Pisciotta


Rubbish is collected Monday to Saturday on or around 6am.

The following is the information on what you must leave out each night.

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_column_text]Join Elwood Sourdough and Elizabeth Peddey School of Cookery and Gastronomy for the inaugral Spotties Bun Masterclass
Pan Fried Sardines

 There is nothing simpler, more wonderful, inexpensive and easy to prepare than these treats from the sea. 

Ask your fishmonger to clean the sardines for you.  Ripponlea fish supply in Glen Eira Rd, will do this for you if you ask nicely.  Allow 4 - 6 sardines per person. 

Vegetable Stock

Recipe By: Elizabeth Peddey This bit of deliciousness is entirely dependant on the quality of the vegetables that you use. You can also add mushroom stalks, the crunchy green ends of kale, a leaf of silverbeet from your garden etc etc. When you strain the stock, reserve the...

25 Tips for improving the flavour of your food

Reliable recipes and top quality equipment are only part of the formula for being able to prepare beautifully flavoured food.  Sometime the smallest touches make the biggest difference.  From knowing when and how to salt meat to knowing what to do with the brown bits in a pan - here is a list of go to kitchen tips for you to turn to.

Gorgeous, Crispy Roast Potatoes

I am always being asked for a fool proof method of roasting potatoes. I am a big believer in choosing the right potato to roast and I commonly use the Dutch Cream variety.