

Birthday fine dining
"What restaurants need to be focussing on is their own people, their neighbours, families and friends, and cooking for them simply and...
Jun 20, 2021


Anatomy of a super trendy recipe
Vegan miso eggplant with tofu and sesame pumpkin - Coles Magazine June 2021. Recipe Amanda Lennon Photography Ben Dearnley Styling Emma...
Jun 18, 2021


Ancient is modern
"The rise of ancient grains is, above all, a feat of marketing." New York Times This is not going to be a post about what you can do with...
Jun 8, 2021


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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

