

Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
Jul 15, 2022


Mezcla and the chilli problem
"Lets just embrace that word: FUSION! Better yet, let's celebrate it. After all most recipes were probably considered fusion before...
Jul 12, 2022


A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
Jul 11, 2022


Why Madhur Jaffrey is the queen of Indian cooking
"Madhur Jaffrey, who was a brit TV cook before it became trendy to be one, presents curries from the entire spectrum. There are some...
Jul 6, 2022


"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


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


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


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


'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


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


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


Nigel Slater's pies
"The problem I have in describing his writing is that I can’t bear not to quote vast tracts of it. It’s just too good not to glory in." ...
Jun 8, 2022


A moment in time - on beauty
"Beauty is an experience, nothing else. It is not a fixed pattern or an arrangement of features. It is something felt, a glow or a...
Jun 7, 2022


Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
Jun 4, 2022


Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
May 28, 2022


Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
May 21, 2022


My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
May 18, 2022


A Stephanie for the street library
"On top of my wish list is a desire to make every one of you a lifelong foodlover, to enjoy cooking for yourself, your friends, and for...
May 6, 2022


Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
May 3, 2022


A blog called Pies and Fries dies. It's not alone - why?
"Is it ironic we're blogging about blogging dying?" Gwennan Rees You probably noticed that I didn't write a blog yesterday. I was...
Apr 28, 2022

