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Jan 4, 2022
Do you write in your cookbooks?
“[Annotations] are deeply personal and it's one of the reasons why cookbooks are often handed down within families. In many cases they...
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Jan 3, 2022
A recipe and a book - why I'm a cowardly cook
“In cooking, as in writing, you must please yourself to please others,” Nigella Lawson For relaxation in the last couple of days I have...
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Dec 31, 2021
On wine - ancient and modern
"Save the planet; it's the only planet with wine." Journey Through Wine: an Atlas This was just going to be something on a Christmas...
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Dec 29, 2021
Those damned leftovers - especially the turkey
During the festive season, many of us lay down enough food to feed a ravenous army, and our kitchens can accumulate a huge volume of...
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Dec 14, 2021
Back - to basics and beginnings
It's been almost a week since I have created a post for this blog. Why? Well all sorts of reasons, most of them being just that I have...
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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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