Search
2 days ago
A Moscato dilemma
"it's the wine world's equivalent of milk chocolate or soggy white bread, a sneakily guilty pleasure." Fiona Beckett/The Guardian...
10 views1 comment
3 days ago
A gallimaufry
Gallimaufry: "a confused jumble or medley of things" Oxford Langauges "a meat stew called galimafrée" Merriam-Webster There's your new...
7 views1 comment
5 days ago
Chicken and green peppercorns for dinner
“It was there all the time: That small, green, aromatic, fresh berry that eventually becomes our common black or white peppercorn was...
9 views0 comments
6 days ago
The heritage of Australia's Ottolenghi
"And this, I think, is the key: whatever the motivations for wanting to change one's diet, for us, first and foremost, food has to be...
6 views1 comment
7 days ago
Poor shopping = dinner challenges
"Nothing good will come from getting too fancy with these greens. They bask in simple treatment and become shy when long lists of...
9 views0 comments
Nov 21
Super pasta with TikTok's Pasta Queen
"When you look and feel gorgeous while cooking, it always tastes better." Nadia Caterina Munno aka The Pasta Queen Back early from our...
6 views1 comment
Nov 18
I forgot the Faroes
“The Faroese food, especially the fermented food, is something you keep to yourself, You eat it, but only if no one is looking.” Poul...
4 views0 comments
Nov 16
Nigel's essential marinades
"little kitchen lifesavers" Nigel Slater This is the last of my Nigel's A Cook's Book Essentials - a group of first recipes, and these...
8 views1 comment
Nov 13
A croissant wormhole
"You know why the French hate us so much? They gave us the croissant. And you know what we did with it? We turned it into our...
7 views0 comments
Nov 12
A dessert problem - vegan
First problem - what picture to choose to attract you to read? I shall be mostly talking about vegan desserts and the difficulties...
4 views0 comments
Nov 12
Apple dumplings
"The crust, unhindered by a heavy filling, expands and flakes like puff pastry. When you cut into each, a trickle of buttery brown sugar...
7 views0 comments
Nov 10
Nigel and Jonathan's onions
"There is no point in hurrying an onion – other than those you dip into batter and dunk into bubbling oil. They need time." Nigel Slater...
9 views1 comment
Nov 8
Radicchio - from weed to luxury item
"That doesn't look like a salad to me! Where's the arugula? Where's the radicchio?" Will and Grace I'm talking about radicchio because...
9 views1 comment
Nov 4
Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
4 views0 comments
Nov 3
The rule of 1-2-3 - spritz
"It’s classy and delicious. It’s also extremely lucrative." Liam Broom I have been dimly aware that the current drink craze is spritz -...
9 views1 comment
Oct 30
Coleslaw - not what it used to be
"Like many other culinary words – carpaccio, confit, trifle – its meaning has broadened, and now cabbage may not even be present at all."...
7 views1 comment
Oct 29
Cookies are NOT good for you
"Every cookie is a sugar cookie. A cookie without sugar is a cracker." Gary Gulman These are my 14 year old grandson's favourite cookies,...
5 views1 comment
Oct 26
Forever summer with Nigella
"Summer food, even when eaten in deepest winter, contains within it the idea of simple cooking." Nigella Lawson This is one of the two...
7 views1 comment
Oct 23
Apparently my shepherd's pie is all wrong
"The best cottage pies and shepherd’s pies are made with leftover roast meat, not mince. In fact, the whole purpose of these pies was to...
9 views2 comments
Oct 21
Party time in the wilds of Nillumbik
Nillumbik is our local council area. It calls itself 'The Green Wedge Shire' - because over 90% of it's 431.94 square kilometres of land...
12 views2 comments