

The common kettle - not so common
"We overlook what we take for granted. Billions of tea drinkers observed the force of steam escaping from water boiling in a kettle...
Feb 8, 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


Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
Jan 21, 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


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


Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
Jan 6, 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


Christmas is ... cherries
"Oddly enough in a world where seasons of fruit and vegetables have broken down completely, where many are available much of the time,...
Dec 19, 2023


Christmas was, Christmas is ...
"We've reached the most wonderful time of year" Coles Magazine "Christmas magic exists in the little things doesn't it?" Woolworths...
Dec 18, 2023


The gentrification of the sausage
"even at the crummiest of supermarkets, [they] come in at least a half dozen flavors." J. Kenji López-Alt So very true. According to The...
Dec 8, 2023


From murgh ka soola to chicken tikka
"There are many variations of this particular dish. The one here happens to be the simplest. I have adapted it so the cooking can be...
Nov 28, 2023


"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
Nov 26, 2023


Hot and crunchy - black pepper
"as with olive oil, salt and other basics we once considered boring, pepper is going gourmet." Jon Henley/The Guardian "Hot beans on...
Nov 25, 2023


I need a bigger table
"Christmas is coming the geese are getting fat." nursery rhyme This is a roast goose. It used to be what we ate at Christmas, but I...
Nov 16, 2023


More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
Nov 15, 2023


Fried pizza - leftovers 4
"a small amount of ingredients go a long way with pizza" Jamie Oliver But I can't resist and always put too much on top and so my pizzas...
Nov 2, 2023


Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
Oct 29, 2023


From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
Oct 21, 2023


Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
Oct 16, 2023

