Global Cuisine, Australian Style

  • Free Range Chickens & Eggs

    One of the core philosophies guiding the selection of ingredients in the Villa Tempest Kitchen is the choice to use the best possible products available at the time. For example through the “Friends” network we have acquired Kampot Black Peppercorns and Kampot White Peppercorns so that we can grind fresh spice when needed. We use…

  • Pancake Parlour-style Pancakes Tabriz

    A long time ago, I used to live in the suburbs of Melbourne. Each time I or my family travelled to the countryside by train, we would stop in at The Pancake Parlour. I used to love the olde worlde feel of the place, it’s decoration, the giant chess peaces and boards, it was like being…

  • Happenings in the Kitchen

    Well, I guess it’s well past time for an update of what’s actually been going on in the kitchen. Nothing. That’s right. No sadder or truer statement can possibly be made. Reasons. I could give you dozens. In essence: I’ve been sick; I’ve lost several batches of fresh produce and meat through power outages caused…

  • Summertime Pies

    As many of our customers are currently away traveling to escape the Summer heat, and since pies are not so popular at this time of year, we have decided to shorten the menu to our current, “Most Popular” items. This will make it easier for us to supply customers who have chosen, like us, to enjoy the humidity, and…

  • Weekend Market Closed

    Just a quick not to let you know that the Tay Ho Weekend Market has closed its doors for its Summer Break. It should be back up and running by the Aug. 20. We at Villa Tempest would like to thank all those who came to the market and sampled our sausages and hamburgers. If…

  • Deconstructing Australia’s Chiko Roll

    Today marks a milestone in my ongoing 3 year odyssey, pursuing that classic Aussie food icon, the Chiko Roll. Ever since I was a small boy, buying my lunch from Jimmy’s Fish and Chip shop, across the road from Reservoir North East Primary School, in the mid-70’s, I’ve been in love with this snack.  That, four’n twenty…