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Oct 26
Forever summer with Nigella
"Summer food, even when eaten in deepest winter, contains within it the idea of simple cooking." Nigella Lawson This is one of the two...
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Sep 13
Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
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Jul 19
So many talents - it's not fair
"You sort of get closer to perfection with each failed attempt" Nik Sharma Nik Sharma is the man in the photo and author of three...
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Jul 3
A decor book
"It's not just what's inside them that counts – books are also the underrated heroes of home décor." Bed Threads This is my next Lucky...
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Apr 2
Nik Sharma - a new Ottolenghi?
"The goal with recipe writing – and I think this rings true for anyone who works in the food world – is to drive people to try new...
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Jan 29
Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
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Jan 28
Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
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Jan 18
Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
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Jan 17
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...
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Oct 2, 2023
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, 2023
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, 2023
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, 2023
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, 2023
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, 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,...
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Jan 16, 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." ...
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Jan 14, 2023
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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