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Dec 7, 2021
Jane Grigson's Chocolate pie - a lucky dip
"Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar, sugar,...
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Nov 25, 2021
My other cookbook indulgence
"Spices are the words that come together to create the language of food." Christine Manfield When I indulged myself with some sort of...
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Nov 24, 2021
Me time
"I consider these few minutes stolen from the working day as deep breaths of fresh air with which to refocus, take stock, get my head...
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Nov 20, 2021
Tiffin - a website
"So, as you can see, a tiffin can be many things to many people. To me it’s about bite sized food and adventures." Fiona Ryan It's been...
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Nov 5, 2021
Satay sapi - a first recipe
"Inherent in the great tradition of satay is the tendency to tweak—to take a classic recipe and make it your own." James Oseland -...
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Nov 1, 2021
The attraction of pretty wine bottles
“It can be extremely romantic, it can be tactile, but ultimately it’s about communicating to the consumer what that brand represents or...
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Oct 31, 2021
Cookbooks have turned to home
"a book that you use all the time, not just read once and discard on the shelf. It is in a sense a spell book, a book of magical...
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Oct 25, 2021
Cheese bits
"Cheese has always been a food that both sophisticated and simple humans love." M. F. K. Fisher I have used that particular quote as my...
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Oct 18, 2021
Robert Carrier triumphs again
“the first taste [that] may surprise.., but adventure your palate as your ancestors did. And remember the history of the world in this...
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Oct 11, 2021
"Culinary genealogy" - The Woks of Life
"Sometimes, the best recipes come from those who enjoy eating more than those who enjoy cooking." Bill Leung Returning to my list of...
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Oct 7, 2021
What happened to what was hot in 2014?
“Like dogs, foodies wag their tails at the slightest sniff of new and exciting. Then bark at each other on social media. Food is fashion....
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Sep 26, 2021
A word from - Simon Hopkinson
"Simon was never tempted to put risotto with cranberries and white truffles on the menu. Rather, he ate and mastered great standards,...
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Sep 23, 2021
"Perfect until you make it better"
I wrote that quote down recently as a potential subject for this blog. However, when I decided to do it today - inspired by something...
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Sep 13, 2021
Beauty to tempt you
"we eat first with our eyes" Anon "Unless the food is being photographed as evidence, the point is to make people want to grow, cook,...
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Sep 12, 2021
Crossing the bridge noodles
"The dish relies on great chicken stock - so much so that restaurants guard their recipes like crown jewels." Tony Tan I'm back to first...
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Aug 27, 2021
What's for dinner?
"We have to stop seeing cooking as a problem when it's actually a solution." Adam Liaw I have to say that I am totally uninspired today....
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Aug 23, 2021
Leftover discoveries and rediscoveries
"You can take the surplus and the borderline and cook them back to sparkling originality, roasting and simmering, frying and blending...
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Aug 12, 2021
delicious. magazine
"We are Australia’s number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and...
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Aug 10, 2021
From Instagram to website - a very trendy one
"the lovechild of a career-driven Sydney based food stylist and family devoted mum, who both go by the name of Lucy Tweed." The website...
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Jul 31, 2021
A cook book gift
"I think the most important thing to keep in mind when you're cooking is that, first and foremost food must taste good. I know it sounds...
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