

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


Too many cooks spoil the broth - or - Many hands make light work?
At worst, it is the road to realising you are the sort of person who cares about how others crush garlic." Gwendolyn Smith/The Guardian...
Feb 1, 2024


Cruising the net on a sunny afternoon
"In this age of getting what you want and getting it now, the simple pleasure of browsing is often forgotten." Tom Hodgkinson "watching...
Jan 30, 2024


I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
Jan 26, 2024


Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
Jan 25, 2024


After dinner temptations
"More research is needed, but if you are going to cut out snacks at any time of day, the late-night ones are probably the place to...
Jan 24, 2024


Pi or pie? - maths in the food curriculum
"If maths were food, what food would it be? MajorLeagueTeacher I'm not being that clever with my title here - many, many people have...
Jan 22, 2024


Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
Jan 18, 2024


Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
Jan 15, 2024


Christmas is ... prawns
"When it comes to summer entertaining in Australia there aren't many words that scream 'celebration' more than prawns." Coles Magazine...
Dec 20, 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


Pictures, words, irritations and detours
“A picture is a poem without words.” Horace Today's post was going to be a riff on this painting, which turned up on my desk calendar...
Nov 27, 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


Should I wear a bib?
"Life's too short to worry about what other people think" This week one pair of trousers has been washed twice because I spilt some food...
Nov 24, 2023

