

Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
Jul 26, 2022


Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
Jul 25, 2022


Pomelo
"The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less...
Jul 24, 2022


From Aqua Pazza to Fish poached in charred tomato broth
"There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types...
Jul 23, 2022


The Bordelaise challenge
"Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time - a lot of...
Jul 20, 2022


Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
Jul 18, 2022


When you need special equipment - cannoli
"Never buy a cannoli that’s been sitting ready-filled. The tubes should be piped full of sweetened ricotta for each customer on demand,...
Jul 16, 2022


Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
Jul 15, 2022


Baklava - a request
"Portions should be very small" Claudia Roden Baklava is always made in this house for get togethers with the neighbours. Why? Because...
Jul 14, 2022


The challenge of a French vegetarian meal
This weekend the family is at last celebrating the three June birthdays at my son's house. We shall all be contributing to the feast. ...
Jul 13, 2022


Mezcla and the chilli problem
"Lets just embrace that word: FUSION! Better yet, let's celebrate it. After all most recipes were probably considered fusion before...
Jul 12, 2022


A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
Jul 11, 2022


Kohlrabi
"like Humpty Dumpty hiding in a hedge" Riverford I have never in my life tasted kohlrabi, so here are a couple of quotes to describe...
Jul 9, 2022


Why Madhur Jaffrey is the queen of Indian cooking
"Madhur Jaffrey, who was a brit TV cook before it became trendy to be one, presents curries from the entire spectrum. There are some...
Jul 6, 2022


Fatima's fingers - Greg Malouf or Coles?
"Dubai’s a really tough place to be cooking Middle Eastern food. Middle Easterners have not embraced anything modern about their cuisine...
Jul 5, 2022


The 4th of July - hamburgers
"don’t let anyone tell you what should and shouldn’t go on your burger!" Nagi - Recipe Tin Eats Last night we were talking about how the...
Jul 4, 2022


The impossible sponge cake
"It is my belief that no cake should be taken too seriously. Which is probably why I yawn at the baking-perfection police. Those who...
Jul 1, 2022


I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
Jun 29, 2022


Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
Jun 28, 2022


Jane Grigson and the apple of paradise
“She thought food was the key to unlocking life,” Sophie Grigson This is one of my First Recipe posts - the book in question being Jane...
Jun 27, 2022

