

Doncaster Japanese
“Being Japanese isn't just about the language – it is the service, the attitude.” Alvin Gani, Manager Ippudo Melbourne CBD Yesterday we...
Jul 7, 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


Fatima's fingers - Greg Malouf or Coles?
"Dubai’s a really tough place to be cooking Middle Eastern food. Middle Easterners have not embraced anything modern about their cuisine...
Jul 5, 2022


The 4th of July - hamburgers
"don’t let anyone tell you what should and shouldn’t go on your burger!" Nagi - Recipe Tin Eats Last night we were talking about how the...
Jul 4, 2022


I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
Jun 29, 2022


Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
Jun 28, 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 easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
Jun 25, 2022


There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
Jun 24, 2022


Affagato in the Yarra Valley
"a yin-yang culinary affair, resulting in a moment of instant bliss. It’s easy to marvel at the sheer effortlessness of it all with that...
Jun 20, 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


Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
Jun 14, 2022


Bubble tea - so much to learn
"I always find people spit out their first bubble tea. They're super reactive to it. Then the second one, they're like, 'this is so...
Jun 11, 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


Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
Jun 5, 2022


La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
May 30, 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


Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
May 25, 2022


Nationalist sausages
"Pride is all very well but a sausage is a sausage" Terry Pratchett There was a short article in The Australian Financial Review at the...
May 23, 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

