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Jan 31, 2021
Coincidence, postscripts and lucky dips
"Very few cookbooks contain recipes for guinea fowl. Most chicken or pheasant recipes can be interchanged with guinea fowl". Maggie Beer...
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Jan 30, 2021
Portuguese custard tarts - evolution
"The Portuguese pastel de nata are so wonderful that it is almost pointless trying to replicate, let alone better them." Jeremy Lee -...
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Jan 29, 2021
Rain→lemon and garlic→pasta al limone
"A tantalizing testament to the sentiment “less is more,” pasta al limone isn’t outstanding despite its simplicity — it is sensational...
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Jan 28, 2021
A postscript on veganism
I missed out on getting an actual print versions of the Coles and Woolworths magazines for January, so today I checked out the online...
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Jan 27, 2021
The vegan thing
"Vegan Australia is more than our name, it's our goal!" After my waffle on waffles yesterday I thought it was time to turn to a more...
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Jan 25, 2021
Waffles
"a culinary gilded lily that is impossible to resist." Felicity Cloake "If you love someone, you make them pancakes. If you really love...
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Jan 24, 2021
Photographs, textiles and food - Gabriel Gaté and France
"Every man has two countries: his own and France." Thomas Jefferson I feel I actually have three - England, France and Australia - in...
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Jan 23, 2021
Cucumber cool - so many ways
"Cucumbers have come to a special glory in recent years. Partly it is the result of being able to buy them round the 12 months. Even...
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Jan 22, 2021
Flake, flakes, flaked, flaky ...
"People aren't really poor until they start using water on their corn flakes." Nancy Reagan I have been much taken of late by the use...
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Jan 21, 2021
A book group gathering
"What's the point of having a book club if you don't get to eat brownies and drink wine?" Jami Attenberg I am actually in two bookclubs...
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Jan 20, 2021
Stephanie's freezer - a lucky dip
"Simply by intelligently treating the freezer as a resource, we can gain immense benefits. We save money, we reduce waste, and we can...
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Jan 18, 2021
The Ottolenghi way - testing, testing, testing
"It’s where concepts take shape and plans for future projects – recipes, articles, books and restaurant dishes, bagged products, cakes...
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Jan 17, 2021
Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
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Jan 16, 2021
Odds and ends to think further on perhaps
"When a thing goes viral it’s not because of the person who made the thing. It’s not even because of the media. It’s because of us." ...
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Jan 15, 2021
Inventing dinner - a journey
I think I'm aiming to cook something that will look a little like this for dinner tonight, but then again maybe not. There are...
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Jan 14, 2021
A fashionable ingredient
"Really, add this spice to anything that calls for a layer of slow-building heat" Aliza Abarbanel - Bon Appétit I'm easing myself into...
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Jan 13, 2021
Palamitha plaki, kakavia or psarasoupa?
"It was traditionally made from the smallest fish caught by fishermen, along with olive oil, onions, and saffron." The Essential...
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Jan 12, 2021
A top website - not for me
"I am a qualified food scientist and dietitian who likes to cook ridiculously unhealthy desserts!" Ann Reardon It's a while since I have...
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Jan 11, 2021
It's hot - what to cook? A first recipe
"How one learns to dread the season for salads in England." Elizabeth David I personally dread the season for salads, meaning summer,...
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Jan 10, 2021
A temporary goodbye to Nigella
"At its core, it answers that important, everyday question: 'What are we going to eat?'" Nigella Lawson And actually she has just...
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