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- Oct 2
Stephanie at lunch in WA
"Each ingredient had been created, harvested or grown by someone with passion for and a commitment to quality. This is what good food...
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- Jul 18
A dish to make if you have a spare bottle of Crème de Cassis
"A thick rich taste that is felt as much as tasted. Deep jammy currants roll over and coat the tongue in a wave of black currants. Like...
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- Jul 11
An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
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- Jun 26
White hot cool and rabbit stew
"A story is way more important than a recipe. A recipe can confuse you but a story ... a story can inspire you." Marco Pierre White...
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- Mar 5
Cooking with gas - or not
There is nothing more annoying than being wrong about something that makes your life better." Doug Hendrie - The Age/Sydney Morning...
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- Jan 26
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,...
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- Jan 16
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." ...
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- Jan 14
From peas to plin and a cookbook
"I may not have gone where I intended to go, but I think I have ended up where I intended to be." Douglas Adams The eternal question -...
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- Nov 25, 2022
Words from (and about) Keith Floyd
"With Floyd, food on television went Technicolor. It had life. Anything was possible – exotic locations, unscripted howlers, wild...
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