Search


Feb 26
Home brands - the controversy
"don't be too harsh on yourself if you fall for a phantom brand – you might just be getting yourself a decent product for less." Choice...
9 views
1 comment


Feb 25
Breakfast in bed
"a timelessly contentious issue." Snack Stack Every morning my loving husband brings me breakfast in bed. If I was a cynic I could say...
6 views
1 comment


Feb 24
Culinary (con)fusion - pasta adobo
"It is always funny when we realise our cultures overlap more than we differ." Greatist My sources for blog posts come from all sorts of...
4 views
0 comments


Feb 23
Floating sandwiches - it's a Portuguese thing
"Eat. You may want a bib" Food.com "Unhealthy food at its very best" Travelling Claus I'm still in the tidying up my email mode. ...
10 views
2 comments


Feb 22
A confusion of five dishes
"I love all the vegetables, but I seem to love the prickly, globular artichoke above all other." Madhur Jaffrey So does Tessa Kiros...
9 views
2 comments


Feb 21
Recipes for always
"Sour. Salty. Buckets of leafy greens Small splashes of strong flavour. Colour and seasons - they are all still there, crisscrossed...
8 views
0 comments

Feb 20
Playing the game of three
"I can’t find plain flour for love nor money, so I have been baking apples with marmalade and the dregs of the sherry bottle instead" ...
9 views
1 comment


Feb 19
Lunch - one word, many meanings
"Time is an illusion. Lunchtime doubly so." Douglas Adams I think this particular painting - just snatched from Google Images - probably...
6 views
2 comments


Feb 18
Wisps
"a small thin or twisted bunch, piece, or amount of something." Oxford Languages "something frail, slight, or fleeting" Merriam-Webster...
10 views
1 comment


Feb 17
Boujee (not bougie), XO sauce
"Boujee is hip-hop slang for something “luxurious in lifestyle yet humble in character,” influenced by and often interchanged with the...
8 views
0 comments


Feb 16
A waste not, clean-up kind of day
"the sort of cooking that allows the cook, quite justifiably to feel rather pleased with themselves." Hugh Fearnley-Whittingstall It's a...
7 views
1 comment


Feb 15
Valentine's Day on Melbourne's river
"There will always be ladies who lunch. Always. And apparently they live a long time." Elaine Stritch I think I may have used that quote...
30 views
0 comments


Feb 13
Old foodies
"For me, the interesting thing is to use the past to inspire the present. ... There is really nothing new under the sun. If you look hard...
14 views
1 comment

Feb 12
Tonight's dinner - a zucchini
"so outstanding it shook the two courgette-fatigued fellows with whom I shelter out of their summer-squash stupor." Cooks Without...
10 views
1 comment

Feb 11
February - beginnings and endings
"the reason God made February short a few days was because he knew that by the time people came to the end of it they would die if they...
11 views
1 comment


Feb 9
French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
12 views
1 comment


Feb 7
Sprue
"the thinnest, early cultivated asparagus that used to be sold off cheap, but now gets a cute-factor price hike." Sophie Grigson Earlier...
10 views
1 comment


Feb 4
When only white sliced bread will do
"For the Victorians, white bread was a marker of quality and prestige. For us, its very popularity has seen it relegated to the status of...
8 views
1 comment


Feb 3
Cabbage and pasta
If Johnny Depp were a cabbage he would be cavolo nero whilst Jude Law would be an easier, accessible, sweeter but frankly rather boring...
15 views
1 comment