

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


Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
Jun 26, 2022


Too easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
Jun 25, 2022


There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
Jun 24, 2022


Too many Italian cookbooks
“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.” Linda Wiken Yesterday I talked...
Jun 23, 2022


David just can't resist
"The croissant is only acceptable as a breakfast food and, unless you live a life of gilded luxury, only at weekends. It is a matter of...
Jun 21, 2022


Affagato in the Yarra Valley
"a yin-yang culinary affair, resulting in a moment of instant bliss. It’s easy to marvel at the sheer effortlessness of it all with that...
Jun 20, 2022


Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
Jun 18, 2022


Orange peel
"Orange peel has a thousand uses, from marmalade and tea to scented firelighters and DIY kitchen spray" Tom Hunt David has been...
Jun 15, 2022


Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
Jun 14, 2022


Carrots and parsnips - but grated
"A latticework of grated carrots and parsnips." Nigel Slater I was rather taken by Nigel Slater's words about a latticework of grated...
Jun 9, 2022


Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
Jun 5, 2022


Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
Jun 4, 2022


Cream - a guilty necessity
"Cream is milk's soul: the sweet, luscious top-of-the-bottle treat." Nikki Duffy/River Cottage Years ago now I made yet another cookbook...
Jun 3, 2022

