

How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
Jan 16, 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


An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
Jan 14, 2024


Questions arising - a cookbook present
"Emma Freud: Because you aren’t surrounded by an Indian community in the UK, has your cooking become more anglicised? Chetna Makan:...
Jan 10, 2024


Paella or 'rice and stuff'?
"Some say true paella Valenciana must be cooked outside over a fire made of orange branches, dished up with a boxwood spoon and eaten...
Jan 9, 2024


Finding joy on a very wet day
"Some people walk in the rain. Others just get wet" Roger Miller This the view from the window behind my computer. Well more or less. ...
Jan 8, 2024


Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
Jan 6, 2024


Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
Dec 29, 2023


Leftover cake
"What can you make? The obvious answer is "friends by giving them cake." andycartwright/Reddit Christmas is gone, so the shops are full...
Dec 27, 2023


Christmas is/was ... stuffing
"any stuffing should be flavoursome enough to eat on its own." Nigel Slater I spent an hour or so this morning stuffing my two turkeys. ...
Dec 26, 2023


Christmas is ... pavlova
"the world's greatest pudding" Stuart Heritage/The Guardian "I do feel like passionfruit and Pav is just quintessentially Aussie!" Nagi...
Dec 22, 2023


Christmas is ... cherries
"Oddly enough in a world where seasons of fruit and vegetables have broken down completely, where many are available much of the time,...
Dec 19, 2023


Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
Dec 18, 2023


Christmas was, Christmas is ...
"We've reached the most wonderful time of year" Coles Magazine "Christmas magic exists in the little things doesn't it?" Woolworths...
Dec 18, 2023


Feasting with The Guardian
"for adventurous eaters and curious cooks." As you know I'm always plugging The Guardian and its team of food writers, recipe creators...
Dec 15, 2023


What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
Dec 10, 2023


Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
Dec 9, 2023


Burrata - beauty or taste?
“You can use burrata for everything, but it doesn’t need anything. You only have to open it and eat,” Felice Sgarra - Michelin star...
Dec 2, 2023


It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
Dec 1, 2023


Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and incorporate the three basic...
Nov 30, 2023

