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One thing leads to another ...
"By my rambling digressions I perceive myself to be growing old." Benjamin Franklin It's another uninspired day. Perhaps my brain...
Feb 18, 2021
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Bill Granger - essence of Australia?
"What even is Australian food? Healthy, hip and possibly with a smashed avocado on top?" Bill Granger I find I have been putting off...
Feb 14, 2021
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Healthy little foodies - a popular blog
"you are in charge of what, where and when you feed your child. Your child is in charge of how much and what they eat of that. If you are...
Feb 9, 2021
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Dreaming of the Mediterranean - a first recipe - soupe au pistou
"one of the finest soups known to man." Waverley Root By Mediterranean I probably mean the south of France, but nevertheless this first...
Feb 6, 2021
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Why do we fall for celebrity chefs?
"We’re witnessing a change in the peculiar relationship between chefs and celebrity." Tim Hayward - The Guardian My collection of...
Feb 3, 2021
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La cuisine pour tous - coincidence again
"I was instantly transported back to the years I lived in France and devoured everything, especially the food. And the years that...
Feb 2, 2021
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A postscript on veganism
I missed out on getting an actual print versions of the Coles and Woolworths magazines for January, so today I checked out the online...
Jan 28, 2021
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Photographs, textiles and food - Gabriel Gaté and France
"Every man has two countries: his own and France." Thomas Jefferson I feel I actually have three - England, France and Australia - in...
Jan 24, 2021
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A book group gathering
"What's the point of having a book club if you don't get to eat brownies and drink wine?" Jami Attenberg I am actually in two bookclubs...
Jan 21, 2021
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Stephanie's freezer - a lucky dip
"Simply by intelligently treating the freezer as a resource, we can gain immense benefits. We save money, we reduce waste, and we can...
Jan 20, 2021
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The Ottolenghi way - testing, testing, testing
"It’s where concepts take shape and plans for future projects – recipes, articles, books and restaurant dishes, bagged products, cakes...
Jan 18, 2021
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Inventing dinner - a journey
I think I'm aiming to cook something that will look a little like this for dinner tonight, but then again maybe not. There are...
Jan 15, 2021
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A top website - not for me
"I am a qualified food scientist and dietitian who likes to cook ridiculously unhealthy desserts!" Ann Reardon It's a while since I have...
Jan 12, 2021
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It's hot - what to cook? A first recipe
"How one learns to dread the season for salads in England." Elizabeth David I personally dread the season for salads, meaning summer,...
Jan 11, 2021
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A temporary goodbye to Nigella
"At its core, it answers that important, everyday question: 'What are we going to eat?'" Nigella Lawson And actually she has just...
Jan 10, 2021
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A lucky dip - SBS focussed
"SBS was founded on the belief that all Australians, regardless of geography, age, cultural background or language skills, should have...
Dec 15, 2020
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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...
Nov 29, 2020
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Antipasti - a first recipe from Elizabeth David
"Among Italian antipasti (hors d'Å“uvre) are to be found some of the most successful culinary achievements in European cooking. Most...
Nov 27, 2020
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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" ...
Nov 19, 2020
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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...
Nov 14, 2020
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