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Art in the kitchen
"The thought came to me of a kettle that told you stories while you made your tea in the morning." Alison Page The AFR's weekend luxury...
May 31, 2022
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La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
May 30, 2022
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Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
May 29, 2022
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Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
May 28, 2022
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Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
May 27, 2022
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An ordinary day
"Subtly, in the little ways, joy has been leaking out of our lives. The small pleasures of the ordinary day seem almost contemptible, and...
May 26, 2022
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Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
May 25, 2022
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The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
May 24, 2022
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Nationalist sausages
"Pride is all very well but a sausage is a sausage" Terry Pratchett There was a short article in The Australian Financial Review at the...
May 23, 2022
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Scraps
"a small piece or amount of something, especially one that is left over after the greater part has been used." Oxford Languages It's...
May 22, 2022
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Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
May 21, 2022
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It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
May 20, 2022
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My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
May 18, 2022
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Chicken, mushrooms, wine ...?
classic, modern or made up? This was going to be a 'kill three subjects with one post' ramble, but I have now decided to dwindle the...
May 17, 2022
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An English last meal
"Feasting is about how you eat as much as it is about what is on your plate. It is rarely about greed or ostentatiousness, large numbers...
May 16, 2022
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Food, ambience, the company - what is most important?
"I think the taste had more to do with the fact that it was a cool but sunny day; we ate with the doors wide open, so maybe that should...
May 15, 2022
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Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
May 14, 2022
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Doing without glad wrap
“Clingfilm is a marvel, because it creates a flexible, airtight seal that prevents drying out and stops, for example, a crust forming on...
May 13, 2022
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Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
May 12, 2022
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A Stephanie for the street library
"On top of my wish list is a desire to make every one of you a lifelong foodlover, to enjoy cooking for yourself, your friends, and for...
May 6, 2022
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