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Upside down is in
"When you flip anything, you really ... you just have to have the courage of your convictions." Julia Child This all started a couple of...
May 31, 2021
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Ordinary and exceptional
There are no ordinary people. You have never talked to a mere mortal. C. S. Lewis I consider myself to be an ordinary person. Indeed a...
May 30, 2021
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Sweetly appetising dates
"a kind of guilt-free, natural toffee" Hugh Fearnley-Whittingstall I'm pretty sure I've done dates in a general sense before but somehow...
May 29, 2021
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Queen of puddings - a forgotten oldie
"Sweet but oh so glorious." Nigel Slater Queen of puddings has turned up twice in recent times in The Guardian's newsletter, so I...
May 27, 2021
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The power of photographs
Can you judge a book by its cover? When my gourmet friend came to dinner the other day, she, yet again, gave me a gift of a cookbook -...
May 26, 2021
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First recipe - café society
"local cafés are an essential part of the Australian lifestyle. They give us a place to gather, gossip, relax, indulge and revive. A...
May 25, 2021
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Orange juice
"Breakfast without orange juice is like a day without sunshine." Anita Bryant La Garde Freinet - where Johnny Depp used to live, looking...
May 24, 2021
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Watch and learn - teaching kids to cook
"If I had one wish, I’d wish for everyone to help create a strong, sustainable movement to educate every child about food. To inspire...
May 23, 2021
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Chicken and asparagus - a pairing
This was going to be a short and sharp quickie - and probably not a very interesting one at that - as I was running out of time yesterday....
May 22, 2021
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Those pesky labels on fruit
I've been meaning to write about these for a while now. They're annoying aren't they? The ones shown here are a selection currently in...
May 20, 2021
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Confusing crullers
"a doughnut with a crispy-crunchy shell of spiraling ridges and an impossibly golden, buttery, moist (sorry) middle." Jesse Sparks - Bon...
May 19, 2021
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Do you know about okonomiyaki?
" it’s a loose collection of ingredients bound by the barest amount of glue." Felicity Cloake Last week's How to cook the perfect ......
May 18, 2021
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Food snobs
"If you’ve bought a supermarket ham (God help you) or another cheap ham that’s full of water, you may want to skip this step." Matthew...
May 17, 2021
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A blogger's story
"At the end of 2020 I jumped out of a plane. I was strapped to an extremely friendly Irishman at the time, with a perfectly functioning...
May 16, 2021
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Delia to the rescue
"Formal dinners are over, but casual cooking for friends throws up a new set of dilemmas." Tony Naylor My mind is currently preoccupied...
May 15, 2021
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Ice-cream - weird and/or just a bit different
"If you give someone a spoonful of this and tell them that it's crab ice cream, they'll recoil. But tell them that it's frozen crab...
May 14, 2021
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A moment in time - feedback/comments
Feedback: information about reactions to a product, a person's performance of a task, etc. which is used as a basis for improvement....
May 13, 2021
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Roast potatoes a thousand and one ways
"done right, they are a glimpse of heaven. The trick is to find the point at which fat, salt and heat combine to turn raw tubers into...
May 12, 2021
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A multinational wine
"Henkell is one of the world's most popular sparklings and one with a long and proud history ...." Those words and the following blurb...
May 11, 2021
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Patatas bravas
"no one made patatas bravas at home: 'They go to bars to try them. It is a social dish.'" Barcelona bar owner It's also one of those...
May 9, 2021
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