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Feb 24
Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
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Sep 21, 2023
Deconstructing Tomates Provençales
"Why mess with perfection?" Jamie of Jamie and Julia I began with this Baked tomatoes, crumbs and herbs from Nigel Slater in a recent...
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Sep 2, 2023
Fruit toad in the hole - Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
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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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Dec 27, 2022
Dinner on 9 June 1979
"You are going to love this : I unearthed the menu you served on 9 June 1979" Wendy Wendy is a friend from long ago, and now a faithful...
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Dec 18, 2022
Not much to say about asparagus soup
"It sort of goes against the grain to turn the most beautiful of vegetables into a soup." Simon Hopkinson My next first recipe has been...
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Nov 9, 2022
One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
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Jul 26, 2022
Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
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Jul 25, 2022
Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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