From pirates to tax haven - the Caymans
"There are twice as many companies as people." Jacques Peretti/The Guardian The Caymans are mere specs in the ocean - the tips of an undersea mountain range between Honduras and Cuba - the large piece of land to the north on this map. The smaller chunk of land at the bottom of the map is Jamaica, to which it once belonged as part of the great British Empire. In fact it still is part of the British Empire - if you can call it that these days. It's now an independent Britis
Mar 30
Pretentious or sublime? - musings
“I'm tired of 'pretentious' just being used as an excuse to dismiss anything that fucking expects you to have a brain.” T.J. Kirk Please excuse the language in the above quote, but it was the one quote that I found that kind of expressed the same feeling I get occasionally - most recently and most specifically after seeing Paolo Sorrentino's latest film, La Grazia . last Thursday. I saw the film with my friend Clare in the city. There were a mere half dozen people in one o
Mar 29
Mustard(s)
"The only bad mustard countries, I think, are the ones where you have to ask for it" Tim Dowling/The Guardian This was going to be a post about all the different kinds of mustards there are - originally inspired by something on TikTok which Smitten Kitchen had sent me to. But, of course, I didn't leave enough information in my ideas list - just 'Dijon mustard - and others TikTok SK' - and no - it's not enough. So I started looking for pictures, ideas, etc. before decidin
Mar 28
The sea, the sea
"Childhood memories of building sandcastles, rummaging in rock pools and splashing in the surf stay with us like little else." Hugh Fearnley-Whittingstall The above photograph is from my collection of long ago negatives digitised on my scanner, complete with scratches, like the crescent moon-like one above my son's head at the front of the boat. We are in the Maldives with my young nephew in tow - he was on a trip to Australia with us, after our own trip - business associat
Mar 25
Does disappointment trump joy?
"I see no point in putting pen to paper to preserve anything negative, sad or painful." Nigel Slater Well so says Nigel. To be fair he did go on to say that there was more than enough misery around, and probably in his life too. I doubt there is anyone happy all the time. He was simply saying he did not want to write about the bad things. The things that go wrong. However, I want to consider this in writing after my Sunday birthday party which was overall a joyous experi
Mar 24
Today
"it's those black clouds that make the blue skies even more beautiful." Kelly Clarkson In the spirit of yesterday's post about tiny moments of joy herewith a photograph. I was actually out in the garden trying to find something to match the above quote - it is now a blue sky day - when I saw this flower. I took the photograph not just because of its innate beauty, but because it is a small miracle attached to two tiny stories. First story - shortly after we moved into this
Mar 21
Why am I doing this?
"These diminutive pleasures are there if we care to look for them, little joys illuminating an increasingly darkening world. They feed the soul and nourish the spirit. Or at least they do mine." Nigel Slater Every now and then, I go through a phase of wondering why I keep writing this blog, particularly at the times when I am somewhat uninspired - like now, and so I was interested to read an article highlighted by Smitten Kitchen's Deb Perelman, in The New Yorker. The wr
Mar 20
Marmalade and cake
"In my book, a cake stands or falls by how moist it is. Dry cake is fit only for trifle." Nigel Slater I don't really know why I'm writing about marmalade cake. Our marmalade stocks are low, so I don't think I shall be wasting it on cake - well David would see it as wasting. Or bread and butter pudding, mousse, soufflé, tart - or indeed any other dessert that involves marmalade. But this particular version - Breton butter cake with marmalade from Helen Goh in The Guardia
Mar 19
A smörgåsbord
"away from its homeland, smorgasbord is, all too often, an excuse for offering everybody a little of everything - or, for that matter, anything." Dale Brown/The Cooking of Scandinavia I chose that title as a suitable heading for an oddments piece, but got a bit diverted on what a smörgåsbord actually is - I almost turned it into a post about all to itself, but have now decided to revert to the odds and ends concept - or as Dale Brown puts it - "a little of everything - or, f
Mar 18
Provençal garlic soup
"[one of the] most delicious meals ... eaten by the poorest people in the world." Jamie Oliver And then turned into food for the rich: "Soups made with chick-pea water or chestnut water, or even garlic and sage water, are found in country kitchens today, or are translated into glamorous clear consommés complete with saffron or rose petals in the leading hotels of the region." Robert Carrier This is my lucky dip of the moment. Garlic soup in Robert Carrier's wonderful ode
Mar 17
Bibimbap - Korean leftovers
"The term comfort food doesn't quite suffice; therapy food is more like it, which makes sense, given that the notion of food as medicine is a fundamental one in Korean cooking." National Geographic I was flicking through my Ideas pages and came across Bibimbap, as originally mentioned in a Melbourne Food and Wine Festival review of a restaurant - Moon Mart - and decided to go ahead with this topic, because it had cropped up here and there recently. In fact it cropped up so
Mar 15
Nigella on Instagram - a sort of postscript to yesterday Nigel
"Instagram is a visual medium, no less than television, so it’s always going to favour photogenic food, but still, it can make a cook despair." Nigella Lawson Nigella is a friend of Nigel's so it's sort of appropriate to turn to her thoughts on Instagram - a visual medium, as she says - if ever there was one. And obviously she eventually succumbed, because this is her Instagram logo - 3.1 million followers - huge. Moreover - I have just thought - Nigella - the brand anyway
Mar 14
Stunningly and simply beautiful or pretentious?
"Beauty is in the eye of the beholder." By now you will have realised that I am a sucker for beautiful things. Appearance is sometimes all. But of course, what I think is beautiful is not necessarily what you think is beautiful. So that's one thing to bear in mind as I launch into today's musings. The second thing you will have realised by now is that I am an ardent admirer of the work of Nigel Slater - both as a recipe creator and foodie inspirer and also as a writer. A
Mar 13
River Cottage fruit
"If one food was designed, unambiguously, to be eaten, then surely it has to be fruit. We consume it, we spread the seed, more fruit grows, everyone's happy." Hugh Fearnley-Whittingstall Bearing in mind the words above, it's perhaps appropriate that the frontispiece photograph in my next River Cottage Handbook - Fruit - is a perfect photograph of blossom. Potential. From little things big things grow and all that. It's also appropriate because the book is mostly about h
Mar 12
Rick Stein and British food
"It shouldn’t work, but, like most of his work, a bumbling anti-charm somehow wins through." John Merrick/Vittles I've never really been a follower of Rick Stein. I once watched a very short extract of the series in which he was floating down the Canal du Midi in France and I was somewhat underwhelmed. But I did buy this book recently - from Readings bargain table because I thought it was about time I discovered what all the fuss was about. Is he just good at promoting hi
Mar 11
Still a demon dish
They almost look alright don't they as they sit on our dinner table ready to be eaten last night? Even almost pretty good. But reader - alas - I failed yet again. Pizza is still my demon dish - perhaps I should say top demon dish - I have others. They look almost as good as the Smitten Kitchen version but obviously a long way away from the real deal on the right. But then I was never expecting to reach those heights. And actually, now that I look at all three, I'm wond
Mar 10
Demon dishes - mine is pizza
"Raise your hand if you never get pizza right when you make it at home" Deb Perelman/Smitten Kitchen Those words began one of Deb Perelman's recipes on her website Smitten Kitchen - a recipe for Lazy pizza dough and favourite Margherita pizza . She had me hooked right there, because that's me. On the left is her finished Margherita for that post, above is a world-beating pizza from Anatica Pizzeria Port'Alba in Naples, so I don't think many of us are going to taste that
Mar 8
Nettle soup
"springtime in a bowl" I think I'm going to steam through my little collection of River Cottage handbooks, because a lot of what they present is pretty useless to us here in Australia, so it will give me a chance to see if these are some books that I should weed - yes weed - because it could be said that the whole collection is about weeds and the associated philosopy of foraging and making do. Today it's the turn of the beautiful British hedgerows as depicted here in the op
Mar 7
Sandbagging the David Chang way
sandbagging - "To force or coerce someone to do something." The Free Dictionary "Hiding the strength, skill or difficulty of something or someone in a sport or competition" Wikipedia I'm struggling a little today. Well I have all the past week really because of various minor troubles bubbling around, which have limited my powers of thinking coherently. So perhaps those two definitions above apply. I'm sort of forcing myself to write a post every day - except when I obvio
Mar 6
Pak Choy
"Pak choi, sometimes called baak choi, seems to me to be perhaps the perfect vegetable, having soft, melting leaves and plump stems bursting with juice." Nigel Slater Yesterday I bought a bundle of pak choy. It looked so fresh - crispy white stalks, dark green leaves, and moreover they were on a special - a mere $2.00. An impulse buy that I sort of knew at the time that I would regret. Because I've done this before - and written about it too - Poor shopping = dinner chall
Mar 5