From The Kitchen

In recent days, I’ve been redoing my recipe collection, and I’ve come to the realisation, that I have three types of recipe books: a) printed… Read More »Chiko Roll Revisited

We all know that a great pie, first and foremost must taste good. The filling should be tasty, tender, moist, not too runny and not… Read More »On Traditional Australian Pie Base

Was in the kitchen today, looking at the fridge and the dramatically reduced kitchen cookware at my disposal. I had this lamb that needed to… Read More »Rice Cooker Kidney Bean & Lamb Stew

The other day I had a rather unremarkable start, to an otherwise challenging day. No mater what I did, I just couldn’t seem to get… Read More »Following Instructions

Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on.… Read More »A Simple System of Pie Identification