Crash Test Kitchen
A podcast
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Crash Test Kitchen
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Crash Test Kitchen
A podcast
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* Go to the Bangers and mash recipeOur cooking method for sausages adds extra flavour to the sometimes ho-hum “bangers and mash” by creating a chunky onion and tomato gravy out of the pan juices. Along with the obligatory mashed potato, this
* Go to the Pavlova recipeWe’ve moved back to Australia and thought the first effort in our dowdy but spacious new kitchen should be pavlova. This is an Australian, New Zealand and, oddly, Norwegian dessert favourite that we prepare using a s
Windows video (small)mp4 video (small)Go to the recipe for Pasta with white truffleGo to the recipe for Eggs in cocotte with white truffleOn “schoolnights”, when everything happens at helter-skelter pace, it’s always a rush to get home fro
QuickTime videoIt seems Lenny has a latent sweet tooth. In the past she was not really one for desserts, but more and more she’s turning out cakes and confections. This simple chocolate sauce based on just four ingredients has become one of
QuickTime videoIn France, this ubiquitous soup is known simply as “gratinée” by virtue of the de rigueur melted Gruyère cheese on top. Our travels through Quebec brought me into contact with the real thing (not a packet mix) for the first
We’ve set out to make authentic French onion soup, complete with crusty toasted bread and gruyere on top. And when you embark on such a mission, you simply must make the soup base – beef stock – from scratch.This is one of those really reward
If you’ve watched the last episode (this one includes a quick recap) you’ll know that we made banoffee (banoffi) pie after much pleading from our gastro-pal Chef Michelle and her hubby Phil.Most of the work was done at our place, then we tran
Banoffi or banoffee? The debate rages, and the inventors of this world-famous dessert, the Hungry Monk Cafe, arguably should get the last word – even though they would appear to be in the wrong, since the name stands for “banana and toffee/cof
My mum would often make rice pudding when I was a kid. Though I loved the pudding, I would scrape off the skin with my spoon and plop it on mum’s plate, who made an ostentatious show of eating it while I curled up my nose in distaste.Lenny wa
Don’t roast it. Braise it! That’s Lenny’s new mantra after discovering the pleasurable results of cooking less-than-choice cuts very slowly in a tasty stock or sauce.It’s not really stewing – you carve the cooked joint or piece of meat as you
Go to the recipe for heart-melting chocolate puddingI couldn’t help it. Lenny left those blocks of delicious dark chocolate sitting there in the cupboard for weeks and weeks. Late one night I just had to have a nibble.In the end, having not
Every Saturday I sit down to the task of writing out the weekly grocery shopping list. It starts off easily with the staples: bread, milk, fruit, white truffles …But then comes the tricky part: what to eat for dinner for the next seven days.
One of my pet hates is a cappuccino without good froth, especially one for which I’ve forked out my hard-earned readies.After I dropped many a hint, Lenny gave me an espresso machine for Christmas. Determined not to replicate the work of dud
The festive season has come and gone, and yes, I know, I know, we sidestepped the whole issue of a Christmas episode.Things were pretty hectic in the Crash Test Kitchen. We had 15 unruly expats and Brits over for Christmas dinner and we cooke
I have never found a chocolate cake as good as my mum’s. Actually it’s my grandmother’s recipe, and a great one at that.I didn’t know until I asked mum for the recipe that it’s a “boiled” cake. You don’t actually boil it to cook it – but you
Rhubarb. To me it’s always been more a synonym for nonsense or babble, or a gap-filling nothing vegetable in the garden, than the deliciously tart and easily prepared treat it turns out to be.We went to the Borough Markets with a chef friend
Ah, London and its familiar smells. That tantalising, fatty waft of fish and chips. That grey electric dust that gets up your nose in the Tube. But what we love best about London is the food culture. Fresh ingredients are plentiful in the fru
So you’ve been wondering where we got to? Well, we’re on the move again, jetting out to parts unknown.Canada has been good to us, and our Crash Test Kitchen Canadian Safari has been a fantastic adventure. But you know that endy stuff they say
We saw a moose! Two or three, in fact, right here in Cape Breton Highlands National Park, Nova Scotia. One with a great set of antlers that any hunter would have been delighted to bag. Luckily they’re protected in this park.A few weeks into ou
If Prince Edward Island is famous for one thing, it just might be lobster suppers. These seafood feasts typically start with courses of chowder and mussels. Then the diner is presented with a whole lobster to devour. This instalment begins with
Mmm, lamb. We can’t get enough of it … after all, we come from the country that was built on the sheep’s back. No, we don’t mean the Shaky Isles (New Zealand), we mean the Wide Brown Land (Australia)! After gobbling down some excellent lamb a
With epicurean delights like maple-smoked sturgeon and salmon, home-made apple cider and excellent local wines on offer, why wouldn’t a quartet of wandering gourmand-wannabes stop by Ile d’Orleans in Quebec?After a week on the road we picked u
We never thought we’d draw culinary inspiration from a place called Vegreville. But that’s just what happened when we dropped into this prairie town on the first leg of our Crash Test Kitchen “Canadian Safari.”Click here to VIEW THE VIDEOVegr
Well, we’ve moved out of our apartment, left Edmonton, and now we’re “homeowners”. That “home” being Gus the Bus, our mobile Crash Test Kitchen, which we’re driving across Canada on the trip of a lifetime.We had to move out of the flat a week
I was doing some web research after our sausage excursion to Calgary and was disturbed at the extent to which the corporate sausage machine has been keeping an eye on our snag tastes.I’ll elaborate, but first a little on this episode of CTK. W
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