Hi and welcome to Huey’s Cooking Club.



Maybe it’s something to do with age, but I have just realised that we’re already in Winter. Fortunately, my cooking senses have realised this and there’s lots of hearty, comforting Winter food coming up on the show. (But, of course, we don’t all live in cold climates, so there’s plenty to satisfy the rest of you as well.)

I’ve just returned from Perth – what a terrific city! Good food and wine, and friendly locals to boot. I was doing some cooking demos at the Rockingham Shopping Centre and met some delightful fans, including Beatrice who having seen me cook a Geordie dish (Pan Haggerty) insisted I accept a series of her old booklets featuring recipes from around that region. Knowing how we all value old cookbooks, I was touched and you can expect to see more food from that region on the show.

At present, with the help of our favourite Frenchman Gabrielle Gate (who is working with New Caledonia Tourism), we are finalising our trip to that island paradise. But first, Ruth, Charlotte and I are off to New Zealand to celebrate my Mum’s 90th birthday – I think, apart from Charlotte of course, we might manage a glass or two of French champagne (most probably Mumm Cordon Rouge, which is a bit of a family tradition and also the name fits, doesn’t it?).

Digressing a bit, I’ve been attempting to sort out my office. I’m a man who all his life has ripped recipes out of magazines and newspapers and who, this year, has decided I’m going to sort them out. What a job! There are recipes there that no one in their right mind (even me) would ever cook. It’s also very interesting to see how our eating habits have changed over the years that I have been ferreting away these recipes. Do you remember when Apricot Chicken was all the go? Or what about Baked Avocado with Seafood? Or even those awful fruit soups? Well, those recipes, and any in that vein, have ended up in the recycling bin. But I still have found a few classics that deserve another 15 minutes of fame. So watch out …

Must go, but I hope you enjoy some good old fashioned Winter food.



Cheers, Huey

ps. Signed copies of all my books are available at a special price (as are my sauces) just click on to the Products section on the website for details. And, don’t forget “Tolarno Bistro – The life, times and recipes of a remarkable restaurant”, which not only won the prestigious 2007 Illustrated Cookbook Award in the Cordon d’Or-Gold Ribbon International Annual Cookbooks & Culinary Arts Program, but is full of some fantastic French Bistro recipes – a cooking style which definitely is the style of the moment, particularly if you take notice of the French Brasseries or Bistros opening up all around the country.

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