

Memory + imagination = dinner
“It needs to have whatever it was that you were reaching for as a kid: This is my after school memory, or this is the thing we always...
Dec 6, 2020
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Garlic
"Peace and happiness, begin, geographically, where garlic is used in cooking." Marcel Boulestin I think I've probably done garlic...
Dec 5, 2020
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Another plum solution - Chinese plum sauce
"the mahogany, aniseed-scented stuff you smear over soft pancakes just before you wrap your shredded duck and matchsticks of ice-cold...
Dec 2, 2020
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Broad beans
"the legume with the most soul." Rick Peters - The Guardian We had broad beans at home every now and then when I was a kid. Indeed we...
Nov 28, 2020
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Lilydale free range chicken and some rambling
We are having roast chicken for dinner tonight. I fancied having roast chicken and I happened to see Lilydale Free Range Organic chicken...
Nov 26, 2020
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Five spice powder
"its presence in foods becomes positively haunting, and it elevates fatty, meaty dishes to mysterious heights. It warms and cools the...
Nov 22, 2020
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Spinach and cheese
You're probably getting a bit fed up with 'simple' and food combinations, so I will make this one the last for a while. But I wanted to...
Nov 16, 2020
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Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
Nov 15, 2020
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Chocolate with Heston
I had the luxury last night of being able to watch a few television cooking programs, as David was out in the street with his wine club...
Nov 11, 2020
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The oats challenge
It's David's special meal day and the challenge was oats. Quietly I was pleased about this. I rather like oats - though never in...
Nov 7, 2020
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Toffee apples and bonfire night
"the most divisive item of all, the toffee apple. Some may see them as a morally offensive and difficult-to-eat collision of antipathetic...
Nov 6, 2020
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Tabasco - and Louisiana is drowning
"Tabasco sauce is to bachelor cooking what forgiveness is to sin." P. J. O'Rourke Yesterday, having received the weekly newsletter from...
Oct 31, 2020
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Tomato sauce - the possibilities are endless
"knocking one's socks off isn't the point of a simple tomato sauce, but it ought to be good enough to need no further adornment." ...
Oct 30, 2020
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Back of the cupboard - Tahini
"Behind ever great Palestinian dish lies a swirl of tahini. Maybe not every single dish and maybe more or less than a swirl, but, still,...
Oct 29, 2020
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A quickie - pickled cumquats
A quickie because I have been busy with other things - first a bit of weeding, and then a test drive in a new car whilst my current one...
Oct 26, 2020
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Olive oil - tasting leads to poaching
"Poaching in olive oil adds some of its flavor to whatever you're cooking, and makes it more tender and luscious than water ever could....
Oct 21, 2020
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Hemp is not marijuana and you can do almost anything with it
"Hemp will be the future of all mankind, or there won't be a future." Jack Herer On the first page of Aldi's new catalogue there is this...
Oct 8, 2020
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Pear shaped
"A good ripe pear, so ambrosial in the mouth - juicy yet curiously granular, with its complex floral flavours - is a thing of beauty. So...
Oct 6, 2020
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Is it time for the camel business?
"Australia has the largest population of feral camels and the only herd of dromedary (one-humped) camels exhibiting wild behaviour in the...
Oct 3, 2020
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Fresh herbs
"Herbs bypass our thinking, analytical minds and go straight to our hungry souls." Nicki Duffy Not to be unkind but when I was making...
Sep 29, 2020
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