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Nov 30, 2020
I was wrong - you had 'better buy Bega'
"The phrase "Doing a Bradbury" has since entered the Australian sporting lexicon as a byword for an indecent fluke. And he doesn't mind...
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Nov 29, 2020
Indecision and macaroni cheese
"simplicity is the key to macaroni cheese ... nothing should leap out at you except a clumsy, gooey richness" Tom Norrington-Davies...
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Nov 28, 2020
Broad beans
"the legume with the most soul." Rick Peters - The Guardian We had broad beans at home every now and then when I was a kid. Indeed we...
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Nov 27, 2020
Antipasti - a first recipe from Elizabeth David
"Among Italian antipasti (hors d'œuvre) are to be found some of the most successful culinary achievements in European cooking. Most...
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Nov 26, 2020
Lilydale free range chicken and some rambling
We are having roast chicken for dinner tonight. I fancied having roast chicken and I happened to see Lilydale Free Range Organic chicken...
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Nov 24, 2020
Salade Niçoise and breaking rules
"Call me old-fashioned, but surely the whole point of a classic recipe is that the punter knows, within an olive or two, what they are...
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Nov 23, 2020
Mashed potato is not the same as purée de pommes de terre
"There is no wrong way to mash a potato; only multiple right ways to serve a purpose." Yotam Ottolenghi On the left British mashed...
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Nov 22, 2020
Five spice powder
"its presence in foods becomes positively haunting, and it elevates fatty, meaty dishes to mysterious heights. It warms and cools the...
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Nov 21, 2020
A moment in time - language and jargon
“I know all those words, but that sentence makes no sense to me.” Matt Groening It's a while since I've done one of my 'moment in time'...
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Nov 20, 2020
On cake
"A party without cake is really just a meeting." Julia Child I flicked through my Coles Magazine again - I actually found a printed one...
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Nov 19, 2020
Basque (2) - the food
"As far as the true regional dishes are concerned, Basque and Béarnaise cooking is easier to follow in manner than to the letter" ...
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Nov 18, 2020
Basque (1) - the book that started this
"If you have a bottle of olive oil, a head of garlic, and a tin of tuna, you can make Basque food." Alexandra Raij "It's an...
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Nov 17, 2020
Better buy Bega - or maybe not
I can't quite remember why now, but Bega cheese came up in conversation with David yesterday, so I thought I would do a company...
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Nov 16, 2020
Spinach and cheese
You're probably getting a bit fed up with 'simple' and food combinations, so I will make this one the last for a while. But I wanted to...
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Nov 15, 2020
Messing with simplicity
"The simple approach is the best way to honour your ingredients. It's also the best way to lessen the pressure on yourself and, I think,...
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Nov 14, 2020
Summer food
"So you can enjoy the little things a little easier. After all, they may well turn out to have been as important as the big things all...
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Nov 13, 2020
On simplicity
"Simple is easy to get wrong" Neil Perry I've been meaning to do something on the really, really simple pasta recipes that exist out...
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Nov 12, 2020
Getting old - a Jamie recipe
"all the major factors that are needed to make a good affordable school dinner also apply to a mindful, clever cook at home. ...
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Nov 11, 2020
Chocolate with Heston
I had the luxury last night of being able to watch a few television cooking programs, as David was out in the street with his wine club...
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Nov 10, 2020
Another 'popular' blog
"I have always been very surprised by the “un-authentic” way Italian food is seen and reproduced outside of Italy. After moving to...
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