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Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
Feb 26, 2024
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Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
Feb 25, 2024
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Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
Feb 24, 2024
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Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
Feb 23, 2024
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Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
Feb 22, 2024
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Cooking as a game
"I like everything more if it can feel like a game." Bettina Makalintal/Eater Yesterday's post about the to do list, was partly inspired...
Feb 21, 2024
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To do
"any system that lets you wallow in the fantasy that one day you’ll get it all done isn’t just useless but dangerous, lulling you into...
Feb 20, 2024
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Old fashioned grilling
"That tangle of bars that lights up over the food isn't worthy of the name. In my book a grill is where the heat comes from below the...
Feb 19, 2024
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Almost 50 years post Cuisine Minceur
"This was far and away the most influential cookery book of the latter half of the last century. It affected almost everything we eat...
Feb 17, 2024
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A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
Feb 15, 2024
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Never the same - interpreting recipes
“an epic of desire, of dancing, of experiments in embodiment and transformative encounters with other people,” Rebecca May Johnson In my...
Feb 14, 2024
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Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024
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Allspice
"Everything is in there: it gives you a hint of cinnamon, nutmeg, that pepper-y, clove-y taste, all of these different flavours out of...
Feb 12, 2024
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Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
Feb 11, 2024
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The common kettle - not so common
"We overlook what we take for granted. Billions of tea drinkers observed the force of steam escaping from water boiling in a kettle...
Feb 8, 2024
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A frugal heritage
“Frugality, I've learned, has its own cost, one that sometimes lasts forever.” Nicholas Sparks My younger son recently wrote a very...
Feb 7, 2024
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Pretty in pink
"Pink isn't just a colour. It's an attitude too" Miley Cyrus Ten years ago on our last night in Beaucaire we dined in the restaurant of...
Feb 6, 2024
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Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
Feb 5, 2024
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No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
Feb 2, 2024
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Too many cooks spoil the broth - or - Many hands make light work?
At worst, it is the road to realising you are the sort of person who cares about how others crush garlic." Gwendolyn Smith/The Guardian...
Feb 1, 2024
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