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Upper middle vegan
"I implore any upper-class vegans to check their privilege before they accuse the working-class of ruining the planet by eating chicken...
Jun 6, 2021
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First recipe - café society
"local cafés are an essential part of the Australian lifestyle. They give us a place to gather, gossip, relax, indulge and revive. A...
May 25, 2021
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Food snobs
"If you’ve bought a supermarket ham (God help you) or another cheap ham that’s full of water, you may want to skip this step." Matthew...
May 17, 2021
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Ice-cream - weird and/or just a bit different
"If you give someone a spoonful of this and tell them that it's crab ice cream, they'll recoil. But tell them that it's frozen crab...
May 14, 2021
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Is it me? - am I a boring cook?
"Woolworths knows the power of content to inspire" Suddenly For inspire read buy. Well, inspire you to buy. From them. The above...
May 7, 2021
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Power food
No I'm not going to push going to Coles and buying these products, it's just that I was intrigued a bit - well horrified in a minor way...
May 2, 2021
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The commercialisation of street food
“The passion, skill, innovation, and theatre of street food is what makes it special. Hopefully as the market hall sector grows, this...
Mar 7, 2021
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Faggots - a blast from the past
"They’re just like a meatball, you know, but way better: with the offal and plenty of fat in there, too, you get this amazing, melting...
Feb 26, 2021
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Patatas a la riojana (+ chorizo) - a lucky dip
"one of the greatest dishes created by man ... it should represent Spain all over the world." Paul Bocuse I should say at the outset...
Feb 16, 2021
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Those hotcakes
"In Japan they were credited as the start of the trend for the cloud-like soufflé pancakes described as fluffy or fuwa-fuwa - surely the...
Feb 15, 2021
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New is old, old is new
and sometimes old is old and new is new and what do old and new mean anyway? I was very struck by Elizabeth David's quote about food...
Feb 7, 2021
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The vegan thing
"Vegan Australia is more than our name, it's our goal!" After my waffle on waffles yesterday I thought it was time to turn to a more...
Jan 27, 2021
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Flake, flakes, flaked, flaky ...
"People aren't really poor until they start using water on their corn flakes." Nancy Reagan I have been much taken of late by the use...
Jan 22, 2021
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Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
Jan 17, 2021
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Odds and ends to think further on perhaps
"When a thing goes viral it’s not because of the person who made the thing. It’s not even because of the media. It’s because of us." ...
Jan 16, 2021
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A fashionable ingredient
"Really, add this spice to anything that calls for a layer of slow-building heat" Aliza Abarbanel - Bon Appétit I'm easing myself into...
Jan 14, 2021
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Quintessentially today - deconstructing a recipe
"charred broccoli and spring onion salad with tahini dressing" Once again I was going to write about something else and then I saw this...
Jan 9, 2021
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Artificial 'real' meat and fish
"It isn't just aspiring to be like meat. It is meat. And it is not just the mass market stuff, the patties and nuggets - it's fillets...
Jan 4, 2021
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Bread sauce
"everyone loves bread, even in a conceptually questionable form such as a goo." Ruby Lott-Lavigna - Vice I seem to have started a mini...
Dec 22, 2020
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Dégustation
"It's a summary of what a chef can offer." Alain Ducasse "the bloated rock operas of the culinary realm," Jeff Gordinier - Esquire Last...
Dec 20, 2020
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