

Me time
"I consider these few minutes stolen from the working day as deep breaths of fresh air with which to refocus, take stock, get my head...
Nov 24, 2021


Why would you cook with tinned fruit?
"Now, it may be true that opening a tin can of fruit doesn't come close to the experience of picking up a fresh peach from a farm stand....
Nov 22, 2021


Marylands - duck ones
"a cut of chicken including part of the spine and the whole leg, as used for chicken Maryland. [from Maryland, U.S.A.] Macquarie...
Nov 16, 2021


Elizabeth David's Carbonnade Nîmoise
is it 'authentic' or did she make it up? On Saturday we finally ate Carbonnade Nîmoise - a very old favourite recipe of Elizabeth...
Nov 15, 2021


Panko
"Invented by soldiers and cooked only with electrical currents, panko could be the most interesting baked good since sliced bread."...
Nov 14, 2021


Coronation chicken, Anglo-India, curry powder and back to Coronation chicken
"There is a vast difference between curry-powder-flavored dishes and Indian cuisine." Punita - Poppies and Persimmons This post has been...
Nov 11, 2021


Titbits
"TITBIT - a choice morsel of food; a small and particularly interesting item of gossip or information." I have book group here tonight,...
Nov 10, 2021


What's your signature dish?
"I don’t think you really get to choose your signature dish. It gets chosen for you by the people who eat your food." Adam Liaw I'm...
Nov 8, 2021


Baked/jacket potatoes
"there is somehow nothing more pleasing than getting a simple thing spot-on." Nigel Slater Apologies to November 5th for not...
Nov 6, 2021


Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
Nov 5, 2021


Hummingbird cake
"This is what cake should be" Anon from Nigella Eats Everything I seem to have cake on my mind, which is not normal, because cake is...
Nov 4, 2021


Matcha
"powdered green tea with a bitter, chalky and chlorophyll flavour - is the Marmite of the tea world." Olive Magazine Every now and then...
Nov 2, 2021


Dinner when the power goes out
This is today somewhere in Melbourne. We have been hit by some wild storms, lots of thunder and lightning, hail, rain and high winds...
Oct 29, 2021


Sauce soubise
"I think of soubise as the cashmere jumper of sauces. Nothing can compete with its soft, cosseting qualities." Nigel Slater Maybe I...
Oct 28, 2021


Rosemary Olive cake - a cake for me
"The rosemary is the wild card factor here. And it's so good. It heats up in the oven as the cake is baking and permeates the cake in a...
Oct 27, 2021


Gingernuts
"It is the kind of no-frills biscuit you might find in an office tin" Felicity Cloake This is a quickie as my time is running out having...
Oct 23, 2021


What about smoked salmon?
"it is almost guaranteed that at some point this Christmas, you will eat smoked salmon." Tony Naylor - The Guardian We always have some...
Oct 22, 2021


Jerk chicken
"Jerk is freedom manifested in food.” Gariel Ferguson Having discovered a new 'family fave' as one member of my family said, I thought I...
Oct 19, 2021


Robert Carrier triumphs again
“the first taste [that] may surprise.., but adventure your palate as your ancestors did. And remember the history of the world in this...
Oct 18, 2021


Yet another kind of bread - no two
"It’s firm enough to hold any filling you could possibly think of while still giving you that notable softness on the inside that we all...
Oct 17, 2021

