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- Oct 7, 2022
The evolution of preserved lemons
"Preserved lemons are not great if you have a short attention span." T. Susan Chang/NPR Kitchen Window I have bookmarked this rather...
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- Jun 11, 2022
Bubble tea - so much to learn
"I always find people spit out their first bubble tea. They're super reactive to it. Then the second one, they're like, 'this is so...
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- Apr 23, 2022
Scary carbonara
"A dish whose principal ingredients are eggs and bacon was always going to be a shoo-in for the British palate: certainly spaghetti...
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- Apr 18, 2022
Is there such a thing as mulligatawny soup?
"a cornerstone of the classic British Indian restaurant repertoire, always there, yet never ordered." Felicity Cloake I think this...
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- Mar 27, 2022
Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
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- Jul 5, 2021
Boring then, boring now?
I mentioned in my last post that I had not been inspired by the latest Woolworths Fresh Ideas magazine. Indeed I was about to throw it...
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- Jun 22, 2021
Pesto today
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender." Lesley Pariseau...
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- Apr 20, 2021
"The past is always present"
Alan Garner wrote those words - the title of today's piece - in a wonderful very short children's book called The Stone Book. The...
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