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Oct 31, 2021
Cookbooks have turned to home
"a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical...
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Oct 29, 2021
Dinner when the power goes out
This is today somewhere in Melbourne. We have been hit by some wild storms, lots of thunder and lightning, hail, rain and high winds...
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Oct 28, 2021
Sauce soubise
"I think of soubise as the cashmere jumper of sauces. Nothing can compete with its soft, cosseting qualities." Nigel Slater Maybe I...
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Oct 27, 2021
Rosemary Olive cake - a cake for me
"The rosemary is the wild card factor here. And it's so good. It heats up in the oven as the cake is baking and permeates the cake in a...
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Oct 25, 2021
Cheese bits
"Cheese has always been a food that both sophisticated and simple humans love." M. F. K. Fisher I have used that particular quote as my...
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Oct 23, 2021
Gingernuts
"It is the kind of no-frills biscuit you might find in an office tin" Felicity Cloake This is a quickie as my time is running out having...
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Oct 22, 2021
What about smoked salmon?
"it is almost guaranteed that at some point this Christmas, you will eat smoked salmon." Tony Naylor - The Guardian We always have some...
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Oct 21, 2021
Do I stop eating salmon?
“It’s the pink fish finger of the 21st century." Richard Flanagan I have had salmon on my to do list for some time now but have felt a...
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Oct 20, 2021
Sharing a COVID dinner - and wine
"We should look for someone to eat and drink with before looking for something to eat and drink." Epicurus I live in a very privileged...
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Oct 19, 2021
Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
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Oct 18, 2021
Robert Carrier triumphs again
“the first taste [that] may surprise.., but adventure your palate as your ancestors did. And remember the history of the world in this...
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Oct 17, 2021
Yet another kind of bread - no two
"It’s firm enough to hold any filling you could possibly think of while still giving you that notable softness on the inside that we all...
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Oct 16, 2021
Hot dipping
"The demand for dips in the European food industry is high. In 2019 research agency Euromonitor showed that sauces, dressings and...
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Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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Oct 14, 2021
Spag bol and beyond
"playing with traditional flavours (rich braised meat and tomato)" Simon Tarlington of Doot Doot Doot My sources for this post are two,...
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Oct 13, 2021
What happened to afternoon tea?
"The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be...
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Oct 11, 2021
"Culinary genealogy" - The Woks of Life
"Sometimes, the best recipes come from those who enjoy eating more than those who enjoy cooking." Bill Leung Returning to my list of...
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Oct 10, 2021
From here, there and everywhere
“From there to here, from here to there, funny things are everywhere!” Dr. Seuss - One Fish, Two Fish, Red Fish, Blue Fish I'm not sure...
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Oct 9, 2021
Dinner brings memories of yesteryear
"food memories. They aren’t just based on the facts, or our need for survival, but are shaped by the context ― the company, the situation...
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Oct 8, 2021
Soy - miracle health food or destroyer of the planet?
"Whether you know it or not, you'll probably be eating soya today. It's in 60% of all processed food, from cheese to ice cream, baby...
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