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- 1 day ago
Stephanie at lunch in WA
"Each ingredient had been created, harvested or grown by someone with passion for and a commitment to quality. This is what good food...
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- 3 days ago
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
11 views0 comments


- Sep 25
A photograph
"Photography takes an instant out of time, altering life by holding it still." Dorothea Lange My Art desk calendar, today turned up this...
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- Sep 5
Morning sickness
“Early to bed and early to rise, enhances your standing in everyone’s eyes.” The Guardian When I say 'morning sickness' I do not mean...
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- Aug 29
A guru in retro fancy mode
"This is a book for the discerning host or hostess who takes pride in serving attractive, memorable meals with that extra 'touch of...
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- Aug 24
Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
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- Aug 3
Vegetable sides - beginning with petits pois à la française
"Great side dishes can really elevate a meal – and let’s be honest, when they’re good, they’re often the best bit; the thing you go back...
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- Jul 26
French in Fitzroy
"the things Melbourne and France value in dining: character, charm, classics executed well and an atmosphere-charged place to take it all...
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- Jul 15
A French lunch on Bastille Day
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" A. A....
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- Jun 23
Watermelon radish - tastes of Cape Schanck
"We each make our memories in different ways. But it has to be worth it." Jay Rayner Yesterday I felt far too tired and mildly hungover...
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- Feb 20
Lessons from a family feast
“If you can eat with mates or friends or family, I mean, it's such a brilliant thing isn't it? If you feel really rubbish and you have a...
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- Feb 5
Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
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- Jan 20
A 46 year-old bottle of wine
"Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of...
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- Dec 27, 2022
Dinner on 9 June 1979
"You are going to love this : I unearthed the menu you served on 9 June 1979" Wendy Wendy is a friend from long ago, and now a faithful...
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- Dec 20, 2022
Christmas dilemmas
“A lovely thing about Christmas is that it's compulsory, like a thunderstorm, and we all go through it together.” Garrison Keillor I'm...
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- Nov 7, 2022
Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
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- Oct 13, 2022
Serve with?
I said I would, and tonight is the night that I am going to cook Ottolenghi's Double lemon chicken with cheat's preserved lemon. It's...
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- Aug 30, 2022
Who eats supper? What is supper?
"Hunger makes dinners, pastime[s] suppers." George Herbert "Dinner but a bit later" David Such a simple word supper, but so vague in...
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- Jun 30, 2022
"The most exciting meal of my life"
This is me, roundabout the age of fifteen I think, and so a little older than when I experienced the most exciting meal of my life. It's...
21 views0 comments


- May 29, 2022
Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
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