Hermann Schneider, on Friday May 14. He was probably the single most influential chef in Melbourne, and a trendsetter and leader for 40 years.

Travel Writers Radio goes to air on Wednesdays at 5pm - although not this week because we are moving studios.

So far, two batches of fig jam, tomato chutney, and green tomatoes pickles. And did I mention the marrow chutney?

Now that restrictions are eased, I have had the pleasure of cooking for the family (although not all of them at one time yet), and for friends.

Enjoying the beginning of spring, even as it lurches from winter to spring and backwards and forwards again until it is summer.

What a challenge: what could I do with a whole fillet? These are the dishes I made: beef stroganoff;  Russian-style beef pies…

I've been cooking for weeks during COVID-19. And now we are confined to home in Victoria, I'm cooking more. Interesting, how my cooking has changed

It's the season, and it's a very good season, too, in Western Australia (where most of Australia's truffles are grown) and also in Victoria.

Specifically cheesecakes, and even more specifically, ricotta cheesecakes. I had an idea, some flavours in my mind, and went searching for recipes.