Tag: roberta muir
 
Below are is a list of all articles that are tagged as roberta muir.
 
 

 

 

 

BOOKS FOR COOKS! 500 CHEESES

 

By Roberta Muir 

 

 

Semi-hard and hard cheeses including cheddar thought by many to be the king of cheeses. Some of the finest of these cheeses are produced in England where full bodied cheeses reign supreme. 

 

 

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FISHline News FEATURE SPECIES! SQUIDS & CALAMARI

 

From the desk of
Roberta Muir

 

 

 

"‘Calamari’ is the Italian word for ‘Squids’, but it is also used to refer to those species of Squids whose side fins run the full length of their bodies as opposed to those with relatively shorter side fins," Roberta explains. 

 

 

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LEARN TO COOK! FISHY NEWS FROM SYDNEY

 

From the desk of Roberta Muir

 

 

Although cooking fish appears to be simplicity itself, Roberta gives us their guidelines to success and explains some of the cardinal rules that they apply at their seafood school. Australia is a country that has an abundance of stunning seafood which features prominently on their menus. Their knowledge of fish is extensive and their experience is invaluable. 

 

 

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FISHline News FEATURE SPECIES: SALMON

 

 From the desk of
Roberta Muir

 

 

Don’t miss leading chefs at the Sydney Seafood School in Australia, including Frank Camorra who is inspiring us with his Spanish flair this August. There is a complete programme and exciting line-up so do see.

 

 

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500 CHEESES! BLUE CHEESES

 

By Roberta Muir

 

 

Like bloomy rind cheeses, blue veined cheeses, which are also known as blue mould cheeses, are ripened by the action of oxygen-loving moulds. In this case the moulds grow inside the cheese, rather than on the surface. 

 

 

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500 CHEESES
The only compendium you’ll ever
need!

 

By Roberta Muir

 

 

Roberta Muir is well known to Showcook viewers from the Sydney Fish Market. Here she is giving us an informed view of the wonderful world of irresistible cheeses; fresh, blue veined to semi-hard, Roberta explains each style of cheese clearly and concisely.

 

 

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FISHline News FEATURE SPECIES: SCALLOPS

 

From the desk of
Roberta Muir

 

 

A symbol of many things, from pilgrims on their way to the shrine of St James at Santiago de Compostela in Spain, to a multinational oil refinery, and found in all the world’s oceans, the scallop shell is perhaps the definitive shell shape. European names for this prized bivalve often reflect its association with St James, such as the German ‘Jakobsmuschel’ and French ‘Coquille St. Jacques’.

 

 

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FEATURE SPECIES: MACKEREL

 

With Roberta Muir

 

 

 

 

Mackerels live in tropical and temperate waters all around the world. Members of the same family as Tunas, the Scrombridaes, the family resemblance is obvious in their powerful, streamlined bodies designed for great speed and long ocean journeys. Like their close cousins they’re prized for their meaty, oily flesh, which is appreciated by dolphins, whales, seagulls, marlins and sharks, as well as humans.

 

 

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FEATURE SPECIES: PRAWNS FISHline News

 

With Roberta Muir

 Prawns

 

 

Sydney Seafood School’s Autumn program launched - The March-June program of classes and latest FISHline News can be viewed at www.sydneyfishmarket.com.au.

Classes can be booked online and gift certificates purchased from the website.


 

 

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FISHline News Sydney Seafood School!
FEATURE SPECIES - MUSSELS

 

By Roberta Muir

 

 

 

Food Historian Alan Davidson says that the word ‘mussel’ comes from Latin (and Greek) ‘mus’, meaning ‘mouse’; perhaps the shape of the shell reminded ancients of the shape of a mouse’s body? A wonderfully affordable bivalve mollusc found all over the world and one of the easiest to prepare. 

 

 

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