

National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
Sep 2, 2022


A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
Jul 11, 2022


Sundries
"various different small things that are considered together, usually because they are not important enough to be considered separately" ...
Jul 3, 2022


Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
Jun 28, 2022


Some leftovers
"Leftovers - something, especially food, remaining after the rest has been used." No this is not a blog about how to use up leftovers but...
Jun 18, 2022


Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
May 28, 2022


Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
May 3, 2022


Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
Apr 30, 2022


Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022


Why Ottolenghi and co. are the tops
"food that we'd cook at home, for our friends and families, comforting but with a slight edge, a little twist, a 'cheffy' addition. ... ...
Apr 22, 2022


Vegetarianism then and now
"Time was when a vegetarian was just that: someone who ate no meat or fish, but only vegetable products. Nowadays there are many shades...
Apr 13, 2022


Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
Mar 16, 2022


When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
Mar 15, 2022


4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
Mar 8, 2022


UNESCO Cities of Gastronomy
"The UNESCO Creative Cities Network is first and foremost a space for collaboration and experimentation to invent the city of tomorrow." ...
Feb 11, 2022


An unlikely mild disappointment
"These impressive looking peppers are deceptively easy to put together" Shelf Love On the left Ottolenghi, on the right mine. It was a...
Jan 21, 2022

