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May 31, 2023
Sesame seeds
"Sesame seeds offer nothing until they are toasted, lightly, in a dry pan, when all their deep nutty notes come to the fore. Don’t take...
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May 30, 2023
Cornbread - I'm confused
"Everyone at least agrees that the best cornbread is made at home" Felicity Cloake "all cornbread is authentic, as long as it's good,...
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May 29, 2023
The importance of stories - a postscript
"the currency of human contact" Robert McKee Yet again coincidences of trivialities have combined to give me a topic for a blog. Four...
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May 28, 2023
The small print - Coles Magazine
“Marketing is no longer about the stuff that you make,
but the stories that you tell.” Seth Godin This month I have an actual print...
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May 27, 2023
Why don't they cook?
"I've noticed, as I continue to work as a chef and grow as a parent, that there are a whole bunch of people who just don't cook at all,...
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May 26, 2023
Old things
"Whether we grow herbs, eat them, or take them as medicine, they carry us, if we stop to think about them, far back into history."...
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May 24, 2023
Mare nostrum
"When visitors to France and Spain, in particular, drive towards the sea they say that the sensation at a certain point is of opening a...
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May 23, 2023
Italian/American cuisine
"Perhaps the best way to think about the differences between Italian American and authentic Italian is, in the same way, you would...
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May 22, 2023
The last plum
"The season for plums is short and precious. The plum like the fig is a fruit on which to gorge. But unlike figs they are relatively...
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May 21, 2023
Mundane to trendy and back to mundane
"blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who...
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May 18, 2023
Saving the planet one mouthful at a time
"How we eat can actually help to shift the world we live in." Anna Jones Two things have 'inspired' this post - well one really I...
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May 17, 2023
Noodle politics
“The message I received along with my journey in my quest to discover the identity of the noodle was that no one culture ‘owns’ a...
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May 16, 2023
Tacos - where to begin?
“Tacos are great because you can eat very well, with really good ingredients, for not a lot of money or time,” Joe Hargrave The other...
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May 15, 2023
Smidgens
"Smidgen - a small amount of something." Oxford Languages Smidgens the chocolates Actually Smidgens are also an American chocolate...
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May 14, 2023
Muffuletta - first make your giardiniera
"Anybody who doesn't include the muffuletta in their list of the Five Most Important Sandwiches In The History Of Life, the Universe, and...
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May 13, 2023
I love salami
"A kitchen seems a bit naked without a salami in the fridge. Just the way it does when you forget to get lemons." Nigel Slater...
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May 12, 2023
Kitchen satisfactions
"A kitchen is a good place to be, almost always the best place in the house." Michael Ruhlman This is my kitchen. I love it. It's one...
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May 11, 2023
Green herbs, chicken and Madhur Jaffrey
"It is divine: rich, sophisticated, flavourful, ultra-curry but with a delicate complexity unknown to most who have not tried real...
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May 10, 2023
Love, loss and food - a website
"When everything is broken, read" Ellabell Risberger Today I decided to do a website post so started going through my list, discarding...
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May 9, 2023
Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
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