Search


- May 24
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...
7 views0 comments


- May 23
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...
6 views0 comments


- May 17
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...
7 views0 comments


- May 14
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...
6 views0 comments


- May 11
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...
4 views0 comments


- May 9
Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
8 views0 comments


- May 5
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
4 views0 comments


- May 3
The dream of Tuscany
"Toscana has been the region of the last decade (or two). Everyone outside Italy wants to live there, and just about every other person...
9 views0 comments


- Apr 16
Knafeh
The picture above is from the latest Coles Magazine and featured in their Cooking Club segment - in which one of the' ordinary' people...
9 views0 comments


- Apr 14
Italian yum cha
"Arrive early, appoint a leader and say yes ... maybe that’s all one needs to know about yum cha. The food comes around: you say yes or...
8 views0 comments


- Apr 10
Spam - yes spam
"the ham that failed its physical" American troops WW2 The human animal is a creative soul is it not? Also very adaptive. It can make...
7 views0 comments


- Apr 2
Psarasoupa me avgolemono
"Avgolemono is just so important to Greeks. But maybe it's even more important to Greeks who've left Greece." Simon Gloftis I haven't...
8 views0 comments


- Mar 12
I began with scaccia and almost ended with quiche
"Essentially, what they all share is the principle that behind a perfectly ordinary piece of pastry that looks nothing special on the...
6 views0 comments


- Feb 27
German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
6 views0 comments


- Feb 9
In the middle of France is Berry
"a province unharmed by too many visitors in spite of the reputation of Georges Sand, Alain Fournier and Bourges Cathedral - and of the...
8 views0 comments


- Jan 29
Nostalgia and the 'caff'
"I’m really genuinely terrified that we are losing for ever the caff. And I mean that very specifically: the caff not the cafe ......
10 views0 comments


- Jan 26
French/Indian - did it happen?
"even while the European powers ruled, none of them had any effect on the basic diet of the local people. Rice, mainly 'boiled' rice ,...
8 views0 comments


- Jan 2
First recipe, first book
"The only way to eat superb Indian food, with a guarantee of variety, quality and freshness of ingredients, is to learn to cook it for...
9 views0 comments


- Dec 6, 2022
Malaysian food
"Roti, roti and more roti!" Granddaughter Abby Yesterday we received some photographs from my daughter-in-law, of the family eating out...
6 views0 comments


- Nov 11, 2022
The ultimate fusion dish
"It's Japan's chilli, its bacon cheeseburger, its meatloaf and gravy all in one, a hangover-killing man meal found in bars and...
7 views0 comments