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Jun 29, 2022
I think I've said it all before - so let's try caponata
"There is no harm in repeating a good thing" Plato And there's no doubt that caponata is a good thing. But I was actually quite...
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Jun 28, 2022
Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
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Jun 26, 2022
Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
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Jun 25, 2022
Too easy? Can it possibly be good?
Via his two boys my son gave me a copy of one of The Big Issue magazines, which I confess I never buy. Anyway I flicked through it and...
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Jun 24, 2022
There's no such thing as Brown Windsor soup
"Colour fades as flavour deepens." Nigella Lawson This is Jamie Oliver's interpretation of Brown Windsor soup (with pearl barley). The...
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Jun 20, 2022
Affagato in the Yarra Valley
"a yin-yang culinary affair, resulting in a moment of instant bliss. It’s easy to marvel at the sheer effortlessness of it all with that...
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Jun 17, 2022
Is there anything you can't stuff?
I dived down a bit of a TikTok rabbit hole here. I'll explain how I got there, but above is a recent TIkTok viral trend for Custard...
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Jun 14, 2022
Vindaloo - sweet and sour, not hot
"A Goan vindaloo is not the mind-blowingly spicy curry as it has come to be known in the UK, but a rich, hot, slightly sweet and sour...
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Jun 11, 2022
Bubble tea - so much to learn
"I always find people spit out their first bubble tea. They're super reactive to it. Then the second one, they're like, 'this is so...
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Jun 8, 2022
Nigel Slater's pies
"The problem I have in describing his writing is that I can’t bear not to quote vast tracts of it. It’s just too good not to glory in." ...
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Jun 5, 2022
Clafoutis
"This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite...
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May 30, 2022
La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
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May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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May 25, 2022
Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
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May 23, 2022
Nationalist sausages
"Pride is all very well but a sausage is a sausage" Terry Pratchett There was a short article in The Australian Financial Review at the...
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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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May 16, 2022
An English last meal
"Feasting is about how you eat as much as it is about what is on your plate. It is rarely about greed or ostentatiousness, large numbers...
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May 14, 2022
Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
9 views0 comments
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May 12, 2022
Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
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May 4, 2022
Trifle - no little thing
“A trifle consoles us because a trifle upsets us.” Blaise Pascal, Pensées This is for you Jenny after your disappointment that morsels...
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