

The delights and annoyances of a Persian lunch
“One of the joys of restaurants is that they’re a brilliant place for disclosure. If you’re going, ‘Sorry, what? You did what? To whom?’...
Apr 29, 2024


Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
Mar 20, 2024


The perils of lunch in the city
“There will always be ladies who lunch. Always. And apparently they live a long time.” Elaine Stritch A few weeks ago I decided I had...
Mar 19, 2024


Swifties
"Swifty - Australian - a deceptive trick" An alcoholic drink consumed quickly" Oxford Languages "Not a valid Scrabble word" Wordnik "A...
Mar 2, 2024


Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
Feb 23, 2024


Pretty in pink
"Pink isn't just a colour. It's an attitude too" Miley Cyrus Ten years ago on our last night in Beaucaire we dined in the restaurant of...
Feb 6, 2024


Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
Jan 17, 2024


Then, now, national dishes - Denmark
"Lacking the wild natural surroundings of their northern neighbours in which to climb and hike, the Danes have made eating their...
Jan 7, 2024


A chef's life - down, up, and down again
"He became an apprentice chef to answer a simple question: did food exist that was better than that which he’d eaten?" Stephen Downes...
Jan 4, 2024


Should I wear a bib?
"Life's too short to worry about what other people think" This week one pair of trousers has been washed twice because I spilt some food...
Nov 24, 2023


Views, lunch, wine, friends ...
reflections on a day out in Nillumbik Nillumbik is the name of our Shire - the local council area. In the bottom corner is where we are...
Oct 15, 2023


Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
Aug 24, 2023


Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
Aug 4, 2023


French in Fitzroy
"the things Melbourne and France value in dining: character, charm, classics executed well and an atmosphere-charged place to take it all...
Jul 26, 2023


Watermelon radish - tastes of Cape Schanck
"We each make our memories in different ways. But it has to be worth it." Jay Rayner Yesterday I felt far too tired and mildly hungover...
Jun 23, 2023


Italian yum cha
"Arrive early, appoint a leader and say yes ... maybe that’s all one needs to know about yum cha. The food comes around: you say yes or...
Apr 14, 2023


Nostalgia and the 'caff'
"I’m really genuinely terrified that we are losing for ever the caff. And I mean that very specifically: the caff not the cafe ......
Jan 29, 2023


A moment in time for Heston ... and me
"I think of my life as a series of moments and I've found that the great moments often don't have too much to them. They're not huge,...
Jan 26, 2023


Noma, Harry, OTK ... what do they have in common?
"Exposure and attention make a work famous - the more you talk about it, the more attention it gets, the more validity it achieves." ...
Jan 16, 2023


By the way
"By the way - used to introduce a new subject to be considered or to give further information" Cambridge English Dictionary Yes it's one...
Jan 11, 2023

