

Home brands - the controversy
"don't be too harsh on yourself if you fall for a phantom brand – you might just be getting yourself a decent product for less." Choice...
Feb 26, 2025


Breakfast in bed
"a timelessly contentious issue." Snack Stack Every morning my loving husband brings me breakfast in bed. If I was a cynic I could say...
Feb 25, 2025


Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
Feb 24, 2025


Floating sandwiches - it's a Portuguese thing
"Eat. You may want a bib" Food.com "Unhealthy food at its very best" Travelling Claus I'm still in the tidying up my email mode. ...
Feb 23, 2025


A confusion of five dishes
"I love all the vegetables, but I seem to love the prickly, globular artichoke above all other." Madhur Jaffrey So does Tessa Kiros...
Feb 22, 2025


Recipes for always
"Sour. Salty. Buckets of leafy greens Small splashes of strong flavour. Colour and seasons - they are all still there, crisscrossed...
Feb 21, 2025


Playing the game of three
"I can’t find plain flour for love nor money, so I have been baking apples with marmalade and the dregs of the sherry bottle instead" ...
Feb 20, 2025


Lunch - one word, many meanings
"Time is an illusion. Lunchtime doubly so." Douglas Adams I think this particular painting - just snatched from Google Images - probably...
Feb 19, 2025


Wisps
"a small thin or twisted bunch, piece, or amount of something." Oxford Languages "something frail, slight, or fleeting" Merriam-Webster...
Feb 18, 2025


Boujee (not bougie), XO sauce
"Boujee is hip-hop slang for something “luxurious in lifestyle yet humble in character,” influenced by and often interchanged with the...
Feb 17, 2025


A waste not, clean-up kind of day
"the sort of cooking that allows the cook, quite justifiably to feel rather pleased with themselves." Hugh Fearnley-Whittingstall It's a...
Feb 16, 2025


Valentine's Day on Melbourne's river
"There will always be ladies who lunch. Always. And apparently they live a long time." Elaine Stritch I think I may have used that quote...
Feb 15, 2025


Old foodies
"For me, the interesting thing is to use the past to inspire the present. ... There is really nothing new under the sun. If you look hard...
Feb 13, 2025


Tonight's dinner - a zucchini
"so outstanding it shook the two courgette-fatigued fellows with whom I shelter out of their summer-squash stupor." Cooks Without...
Feb 12, 2025


February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
Feb 11, 2025


French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
Feb 9, 2025


Sprue
"the thinnest, early cultivated asparagus that used to be sold off cheap, but now gets a cute-factor price hike." Sophie Grigson Earlier...
Feb 7, 2025


When only white sliced bread will do
"For the Victorians, white bread was a marker of quality and prestige. For us, its very popularity has seen it relegated to the status of...
Feb 4, 2025


Cabbage and pasta
If Johnny Depp were a cabbage he would be cavolo nero whilst Jude Law would be an easier, accessible, sweeter but frankly rather boring...
Feb 3, 2025

