

Braided bread
"Braiding bread dough is fun and easy to do. If you can braid hair, you can braid bread. If you can't braid hair, then braiding bread is...
Nov 23, 2021


Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
Nov 14, 2021


Feral pigs - not really wild boar
"Homeowners want them off their street. Animal rights activists want them relocated in a humane way. Hunters prefer the status quo, while...
Nov 3, 2021


Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
Oct 19, 2021


What happened to afternoon tea?
"The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be...
Oct 13, 2021


First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
Oct 6, 2021


Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
Oct 3, 2021


Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
Sep 10, 2021


Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
Sep 5, 2021


Marshmallows
"It isn’t just the sugary sweet taste that people cling to, it’s the sentimentality that comes with it." Helena Nichols - Adventures in...
Aug 16, 2021


Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
Aug 9, 2021


Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
Aug 5, 2021


Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
Aug 3, 2021


The shape of a week- a lucky dip
"To know what to expect, every single day, is priceless: it keeps you sound and sensible; it gives purpose and focus." Yotam Ottolenghi...
Aug 1, 2021


Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
Jul 14, 2021


Malt
"Through all of these centuries, malt as a finished product has changed very little, probably only to the extent that better grades of...
Jul 7, 2021


Monkey bread - a return to the primitive?
"It’s basically a giant bundt pan of gooey cinnamon rolls! " Sally's Baking Addiction And to me this looks marginally repulsive, though I...
Jun 26, 2021


Takeaway food - a brief history
"Since the dawn of time, the human race has always looked for ways to make their lives better. Most of these improvements revolve around...
Jun 23, 2021


Pesto today
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender." Lesley Pariseau...
Jun 22, 2021


Toothpicks
"the time when pickles on toothpicks were still the height of sophistication." Renee Zellweger That quote is sort of appropriate for the...
Jun 9, 2021

