About: tonyledeux

Great Ocean Food: Making meals for the masses

I unfortunately spent a week in hospital recently.  Nothing particularly sinister, but a protracted recovery had me thinking about hospital food.

Great Ocean Food: Turning up the heat

Catering has improved considerably since I first started 30 years ago. I was at a function on the weekend where, in years gone by, the...

Great Ocean Food – Fire up and have a dip in winter

I have been walking (and swimming) at Point Roadknight recently. It is such a beautiful beach, particularly early morning and at sunset. A few nights ago,...

Great Ocean Food: Giants, an alien kitchen and preparing dinner for 20 in the USA is all in a day’s work

People have often made the comment to me they find it daunting to cook for someone involved in the food industry. My experience has...

Great Ocean Food: A near-perfect 24 hours in New York

I had almost a perfect 24 hours recently. Our daughter is working in New York, which necessitated our visiting her in May. The visit was...

Great Ocean Food Let it snow

American influences have been with us a long time. In the 60s, my mother had a cookbook from Better Homes and Gardens. It was a...

Great Ocean Food: Hock to it and make a soup as winter is on its way

I don’t want to jump the gun, but winter is fast approaching. My wife likes the coming season for crackling open fires, woollen jumpers and...

Roast potato and mint sauce make way in post-Ottolenghi era of enlightenment

Like many families, we had an Easter celebration last Sunday. It was an occasion where all were welcome to a Sunday lunch at our...

The gathering of the clan recalls old times

We had a gathering of the clan last weekend to celebrate a lifetime of memories at my wife’s family home. It was a wonderful occasion...

Great Ocean Food: The legendary tarte tatin is great food goof

Mistakes in life are so underrated. The more someone fails the more they learn. That is surely the process by which we acquire knowledge and...

Great Ocean Food: A magical meal

It’s not often you have a meal that is just perfect. Last Saturday, we went to friends for dinner and had just that experience. I...

Camorra’s Lorne venture another triumph

We had some friends form the USA staying with us last weekend. It was wonderful to show off our region and The Great Ocean Road. As...

Great Ocean Food: The impossibility of the vegetarian sausage begins Ottolenghi journey

It seems everyone has been given a copy of Yotam Ottolenghi’s latest cookbook, Simple, for Christmas. Yes, I am also a lucky recipient of his...

Mallee root and sun-beaten six-footer brings luck in New Year

By the time you read this article Christmas 2018 will have come and gone. I apologise for not wishing my readers Merry Christmas, but...

Frozen peas path leads to unforgettable “petit pois”

The frozen pea is one of my favourite food staples. I use it so frequently; we always have a mountain stored in the freezer. I’m...

Open the fridge and find summer salad inspiration

I do enjoy leftover meals. By this I don’t mean reheating last week’s pasta, but using the ingredients “leftover” in the fridge. Some of my...

Roast chook is wholesome, flavoursome and appealing

I haven’t roasted a chicken for years, but did so at a recent family birthday lunch. It was delicious. In true Maggie Beer style, it...

Great Ocean Food: Memorable snapper drowns out the rain

We visited Noosa for a few days last year on what was meant to be a quick break in the sunshine. While there, it rained...

Great Ocean Food: Take some time to enjoy the fruits of spring

The countryside is about to explode with new growth. Like most people, I enjoy this time of year. Having been through a particularly cold...