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"The most exciting meal of my life"
This is me, roundabout the age of fifteen I think, and so a little older than when I experienced the most exciting meal of my life. It's...
Jun 30, 2022
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I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
Jun 29, 2022
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Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
Jun 28, 2022
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Jane Grigson and the apple of paradise
“She thought food was the key to unlocking life,” Sophie Grigson This is one of my First Recipe posts - the book in question being Jane...
Jun 27, 2022
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Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
Jun 26, 2022
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Too easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
Jun 25, 2022
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There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
Jun 24, 2022
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Too many Italian cookbooks
“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.” Linda Wiken Yesterday I talked...
Jun 23, 2022
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'A circuitous route to 'A word from ...'
"Indecision is a decision" Jason Evert I meandered to this post from a starting point which was going to lead elsewhere. However, as I...
Jun 22, 2022
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David just can't resist
"The croissant is only acceptable as a breakfast food and, unless you live a life of gilded luxury, only at weekends. It is a matter of...
Jun 21, 2022
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Affagato in the Yarra Valley
"a yin-yang culinary affair, resulting in a moment of instant bliss. It’s easy to marvel at the sheer effortlessness of it all with that...
Jun 20, 2022
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Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
Jun 18, 2022
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Is there anything you can't stuff?
I dived down a bit of a TikTok rabbit hole here. I'll explain how I got there, but above is a recent TIkTok viral trend for Custard...
Jun 17, 2022
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Bees like purple and it will save them
"If technology can play a role in protecting this amazing species then we need to embrace it before it's too late." Ian Cane - Beekeeper...
Jun 16, 2022
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Orange peel
"Orange peel has a thousand uses, from marmalade and tea to scented firelighters and DIY kitchen spray" Tom Hunt David has been...
Jun 15, 2022
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Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
Jun 14, 2022
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When the background is the foreground
This is today's Impressionist desk diary picture from the Met. It is by Edouard Vuillard and is called MIsia at the piano. It was...
Jun 13, 2022
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Bubble tea - so much to learn
"I always find people spit out their first bubble tea. They're super reactive to it. Then the second one, they're like, 'this is so...
Jun 11, 2022
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Cookie and Kate - one of those healthy - and successful - websites
I'm feeling marginally despondent today - I'm sure it's just the weather. Which doesn't help the inspiration so I thought I''d do one of...
Jun 10, 2022
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Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
Jun 9, 2022
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