

Are the supermarkets really the good guys?
"Their profits are our profits." The Parrhesian/AFR At the weekends we get the Australian Financial Review Weekend edition. Being...
Apr 3, 2024


Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
Mar 28, 2024


The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
Mar 25, 2024


The perils of lunch in the city
“There will always be ladies who lunch. Always. And apparently they live a long time.” Elaine Stritch A few weeks ago I decided I had...
Mar 19, 2024


An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
Mar 18, 2024


A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
Mar 16, 2024


"A gentle hum of happiness" Dessert
"a dessert must feel familiar, yet somehow improved." Yotam Ottolenghi Another day, another quote, this time from Yotam Ottolenghi - yes...
Mar 15, 2024


"Add as many herbs as you like"
"Surely he didn’t mean a whole bunch of rosemary?" Rachel Roddy This post has turned out to be a mix of a couple of ideas that I had...
Mar 14, 2024


The food curriculum - history
"Since Eve ate apples, much depends on dinner.” Lord Byron (1788-1824) History is a vast subject. Every other subject, every tiny...
Mar 13, 2024


Keeping clean whilst eating
"The centuries-old history of the napkin has unfurled from a basic tool to an ornamental accessory." This is Mold Yesterday was a book...
Mar 12, 2024


Butter chicken cheats
Spurred on by that article about Cooking as a game I have decided that this month I shall look at Chicken butter cream, or Butter chicken...
Mar 8, 2024


Do, should teenagers cook?
"I find it amazing that we’ll happily teach our teenagers to drive a car before a lot of them know how to work the oven." Yotam...
Mar 6, 2024


Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
Mar 3, 2024


Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
Feb 25, 2024


Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
Feb 24, 2024


Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
Feb 23, 2024


Never the same - interpreting recipes
“an epic of desire, of dancing, of experiments in embodiment and transformative encounters with other people,” Rebecca May Johnson In my...
Feb 14, 2024


Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024


Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
Feb 11, 2024


No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
Feb 2, 2024

