

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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Tarragon
"It would be a terrible shame to leave tarragon to hushed dining rooms and three-star chefs. With its aniseedy, liquoricey punch, its...
Sep 26, 2020


Huss - what's that? A lucky dip
"Although huss is nutritious, low in fat and easy to digest, it is not very highly prized." The Silver Spoon It's a fish. Moreover it...
Sep 20, 2020


Lucky dip - unadventurous me
Sometimes, it’s worth following a recipe, even if you don’t have to." Cooking all of Real Fast Food I'm feeling lazy and I haven't done...
Sep 15, 2020

