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Oct 6, 2021
First recipe - sesame prawn toasts
"This has to be one of the worst represented dishes on the Chinese takeaway menu. Too often you open your container to reveal...
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Oct 3, 2021
Worrying about aioli
"Casting salt and a squeeze of lemon juice aside, the recipe only has three ingredients: get one of them wrong and the whole thing loses...
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Sep 10, 2021
Nduja
"you can—and probably should—be incorporating this stuff into almost everything you cook." Elazar Sontag - Serious Eats Not in this...
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Sep 5, 2021
Espatlla de xai al forn/Cordero asada - Catalan roast lamb
“Dishes are passed on like Chinese whispers, ever-evolving, but never new.” Joe Trivelli – The Guardian Or in this case they don't even...
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Aug 16, 2021
Marshmallows
"It isn’t just the sugary sweet taste that people cling to, it’s the sentimentality that comes with it." Helena Nichols - Adventures in...
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Aug 9, 2021
Cajun 'popcorn' - a first recipe
"Cajuns like to eat and they like to cook. It’s that simple. And like all good French people, they like to talk about food, too." Andrew...
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Aug 5, 2021
Parmigiana - an Australian love story
"don’t get too hung up on tradition here. The parma has undergone so much bastardisation it’s realistically an Australian dish rather...
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Aug 3, 2021
Cassata - history on a plate
"'the sum' – of all Sicilian culinary adventures, a culinary palimpsest in which you can see the layers of influence – Phoenician, Greek,...
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Aug 1, 2021
The shape of a week- a lucky dip
"To know what to expect, every single day, is priceless: it keeps you sound and sensible; it gives purpose and focus." Yotam Ottolenghi...
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Jul 14, 2021
Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
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Jul 7, 2021
Malt
"Through all of these centuries, malt as a finished product has changed very little, probably only to the extent that better grades of...
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Jun 26, 2021
Monkey bread - a return to the primitive?
"It’s basically a giant bundt pan of gooey cinnamon rolls! " Sally's Baking Addiction And to me this looks marginally repulsive, though I...
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Jun 23, 2021
Takeaway food - a brief history
"Since the dawn of time, the human race has always looked for ways to make their lives better. Most of these improvements revolve around...
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Jun 22, 2021
Pesto today
Somewhere on its path to global ubiquity, pesto became a catchall name for any random herby sauce thrown in a blender." Lesley Pariseau...
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Jun 9, 2021
Toothpicks
"the time when pickles on toothpicks were still the height of sophistication." Renee Zellweger That quote is sort of appropriate for the...
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Jun 8, 2021
Ancient is modern
"The rise of ancient grains is, above all, a feat of marketing." New York Times This is not going to be a post about what you can do with...
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Jun 1, 2021
Making your own cheese
"You're definitely, definitely better off buying cheese from people who know what they're doing, But, it is fun". Juliet Harbutt This...
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May 30, 2021
Ordinary and exceptional
There are no ordinary people. You have never talked to a mere mortal. C. S. Lewis I consider myself to be an ordinary person. Indeed a...
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May 5, 2021
Roast dinners
"It’s wrong to pop a roast dinner on your lap in front of the TV. It deserves a full presentation, and your full attention. A vast wedge...
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May 1, 2021
May Day
"As full of spirit as the month of May". William Shakespeare It's May 1st. May Day. The heralder of Spring. Well not here in Australia....
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