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Mar 13, 2024
The food curriculum - history
"Since Eve ate apples, much depends on dinner.” Lord Byron (1788-1824) History is a vast subject. Every other subject, every tiny...
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Mar 12, 2024
Keeping clean whilst eating
"The centuries-old history of the napkin has unfurled from a basic tool to an ornamental accessory." This is Mold Yesterday was a book...
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Mar 3, 2024
Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
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Feb 23, 2024
Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
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Feb 22, 2024
Tumact me tulez (tumacë me tulë)
"a deeply good dish with anchovies, walnuts, breadcrumbs and Albanian roots, from Barile in Basilicata." Rachel Roddy My husband tells...
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Feb 11, 2024
Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
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Feb 8, 2024
The common kettle - not so common
"We overlook what we take for granted. Billions of tea drinkers observed the force of steam escaping from water boiling in a kettle...
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Jan 28, 2024
Tawook - it's just chicken
"The whole is not merely the sum of the components. It comes back to the same thing - the spirit of cooking." George Haddad This was a...
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Jan 21, 2024
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
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Jan 17, 2024
Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
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Jan 16, 2024
How basic can you get? Bread sauce
"Bread sauce: pure, holy, special, gentle, and kind." Ruby Lott-Lavigna/Vice (The version above is Easy bread sauce from James Martin,...
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Jan 7, 2024
Then, now, national dishes - Denmark
"Lacking the wild natural surroundings of their northern neighbours in which to climb and hike, the Danes have made eating their...
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Jan 6, 2024
Salmon and pesto
This is going to be our dinner tonight - Delia's Roasted salmon fillets with a crusted pecorino and pesto topping. I'm pretty sure I've...
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Jan 2, 2024
When the egg meets flour - a skill
"It is in Emilia (half of the now united Emilia-Romagna region) where the everyday act of hand rolling has been elevated into an everyday...
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Dec 19, 2023
Christmas is ... cherries
"Oddly enough in a world where seasons of fruit and vegetables have broken down completely, where many are available much of the time,...
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Dec 18, 2023
Christmas was, Christmas is ...
"We've reached the most wonderful time of year" Coles Magazine "Christmas magic exists in the little things doesn't it?" Woolworths...
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Dec 8, 2023
The gentrification of the sausage
"even at the crummiest of supermarkets, [they] come in at least a half dozen flavors." J. Kenji López-Alt So very true. According to The...
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Nov 28, 2023
From murgh ka soola to chicken tikka
"There are many variations of this particular dish. The one here happens to be the simplest. I have adapted it so the cooking can be...
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Nov 26, 2023
"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
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Nov 25, 2023
Hot and crunchy - black pepper
"as with olive oil, salt and other basics we once considered boring, pepper is going gourmet." Jon Henley/The Guardian "Hot beans on...
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