

I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
Mar 1, 2024


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


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


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


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


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


Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
Jan 28, 2024


Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
Jan 17, 2024


How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 2024


Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
Jan 15, 2024


Questions arising - a cookbook present
"Emma Freud: Because you aren’t surrounded by an Indian community in the UK, has your cooking become more anglicised? Chetna Makan:...
Jan 10, 2024


Paella or 'rice and stuff'?
"Some say true paella Valenciana must be cooked outside over a fire made of orange branches, dished up with a boxwood spoon and eaten...
Jan 9, 2024


Finding joy on a very wet day
"Some people walk in the rain. Others just get wet" Roger Miller This the view from the window behind my computer. Well more or less. ...
Jan 8, 2024


Then, now, national dishes - Denmark
"Lacking the wild natural surroundings of their northern neighbours in which to climb and hike, the Danes have made eating their...
Jan 7, 2024


When the egg meets flour - a skill
"It is in Emilia (half of the now united Emilia-Romagna region) where the everyday act of hand rolling has been elevated into an everyday...
Jan 2, 2024


Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
Dec 29, 2023


Christmas is/was ... stuffing
"any stuffing should be flavoursome enough to eat on its own." Nigel Slater I spent an hour or so this morning stuffing my two turkeys. ...
Dec 26, 2023


Christmas is ... pavlova
"the world's greatest pudding" Stuart Heritage/The Guardian "I do feel like passionfruit and Pav is just quintessentially Aussie!" Nagi...
Dec 22, 2023


Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
Dec 18, 2023


What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
Dec 10, 2023

