

Duck confit - easy but expensive
"there are few things I have ever eaten that more effectively illustrate the point of the whole damn business that is home cooking." ...
Aug 24, 2021


Leftover discoveries and rediscoveries
"You can take the surplus and the borderline and cook them back to sparkling originality, roasting and simmering, frying and blending...
Aug 23, 2021


Time for this and that
"Some bits and pieces from here and there." Chia jam Strawberries are amazingly cheap at the moment - $1.00 a punnet and so I am going to...
Aug 21, 2021


Cream buns
“The fisherman fishes as the urchin eats cream buns, from lust.” T.H. White Almost the last item in the current Coles Magazine is this -...
Aug 20, 2021


Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
Aug 19, 2021


Marshmallows
"It isn’t just the sugary sweet taste that people cling to, it’s the sentimentality that comes with it." Helena Nichols - Adventures in...
Aug 16, 2021


Nutella
" a polite transgression" Roberta Sassatelli You know I'm not sure I have ever tasted Nutella, although I probably have. Maybe as a...
Aug 14, 2021


delicious. magazine
"We are Australia’s number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and...
Aug 12, 2021


Rock cakes
"They’re the kind of easy cake you can rustle up with not much more than a bag of old flour and some sad-looking currants lurking at the...
Aug 11, 2021


From Instagram to website - a very trendy one
"the lovechild of a career-driven Sydney based food stylist and family devoted mum, who both go by the name of Lucy Tweed." The website...
Aug 10, 2021


Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
Aug 9, 2021


A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
Aug 7, 2021


Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
Aug 5, 2021


Star anise
"illicium verum - true allurement" Well as to my translation above - a - more poetic translation might be 'truly alluring' - I'm not sure...
Aug 4, 2021


Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
Aug 3, 2021


A cook book gift
"I think the most important thing to keep in mind when you're cooking is that, first and foremost food must taste good. I know it sounds...
Jul 31, 2021


Galettes
"They’re messy. They’re forgiving. They’re the pastry form we need in 2020." New York Times Well I think this is dinner tonight - or...
Jul 30, 2021


Your onion bhaji is really a pakora
and it was invented in Britain "This dish does not really exist in Indian cuisine in the Indian sub-continent, but it has shot to fame,...
Jul 29, 2021


Apple strudel
"all countries in which it is known take great pride in it, and several claim to have invented it." Oxford Companion to Food This is one...
Jul 28, 2021


Learning from the grandchildren
I'm not sure that I can call my older grandchildren children anymore. The two oldest are technically teenagers anyway and the next two...
Jul 27, 2021

