Terrine de Campagne

Terrine de Campagne

Terrine de Campagne This luscious terrine is easy to make and keeps well. Best served with slices of crusty baguette or toast and cornichons.  I’m promted to post it this week while in France and after a recent visit to La Colombe d’Or at St Paul de Vence...
Devilled Eggs

Devilled Eggs

Search for: Devilled Eggs Here’s a hark back to the 1950s for all those retrophiliacs out there. Or perhaps should that be to ancient Rome where eggs were boiled, seasoned with spicy sauces and served at the beginning of meals?One of the earliest known recipes...
Smoked Trout Dip

Smoked Trout Dip

Smoked Trout Dip Here’s a quick easy dip to serve with drinks.  I really like it spread on a celery stick for a snack. A good one for Lent. I used Goulburn River Hot Smoked Trout which is moist, fleshy and lightly smoked with native Victorian...