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"Pasta: a small word for a universe of shapes"
"What’s so extraordinary about using food to understand a place and therefore a country and therefore the world and therefore humanity...
Jul 12, 2021
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A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
Jul 10, 2021
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Malt
"Through all of these centuries, malt as a finished product has changed very little, probably only to the extent that better grades of...
Jul 7, 2021
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Seaweed - a super plant, not necessarily a super food
What’s slimy, a bit smelly, and all the rage in fashionable kitchens? Seaweed." Alice-Azania Jarvis - The Guardian Seaweed has been on...
Jul 6, 2021
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Fruit curds
"I’d like to remind you that there is no reason why it can’t be eaten, as is, with a spoon." Lauren Joseph - Epicurious This is my...
Jun 30, 2021
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Anatomy of a super trendy recipe
Vegan miso eggplant with tofu and sesame pumpkin - Coles Magazine June 2021. Recipe Amanda Lennon Photography Ben Dearnley Styling Emma...
Jun 18, 2021
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Those savoury prunes
I promised to write a second post on prunes in savoury dishes, and then I thought I wouldn't because you'd probably had enough of prunes,...
Jun 17, 2021
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Watercress
"Once you have become addicted to the peppery hit watercress provides, you'll wonder how you ever lived without it." Maggie Beer I have...
Jun 16, 2021
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Lucky dip - other greens
"If you can imagine a buttery, meltingly soft, mustard-greens-flavoured polenta, this is it." Madhur Jaffrey There were a couple of...
Jun 13, 2021
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A special bargain
"Nothing is cheap which is superfluous, for what one does not need, is dear at a penny." Plutarch I'm trying to get back to the David's...
Jun 12, 2021
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Prunes - a beginning
"The prune is a dried plum, full of sunshine and sweetness." Jane Grigson I had to open a large packet of prunes for my Persian chicken...
Jun 5, 2021
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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...
Jun 1, 2021
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Sweetly appetising dates
"a kind of guilt-free, natural toffee" Hugh Fearnley-Whittingstall I'm pretty sure I've done dates in a general sense before but somehow...
May 29, 2021
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Orange juice
"Breakfast without orange juice is like a day without sunshine." Anita Bryant La Garde Freinet - where Johnny Depp used to live, looking...
May 24, 2021
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Chicken and asparagus - a pairing
This was going to be a short and sharp quickie - and probably not a very interesting one at that - as I was running out of time yesterday....
May 22, 2021
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Preserving capsicums without poisoning yourself
"Consider, for a moment, the sweet pepper. No other plant demands so much, gives so little, yet keeps us coming back for more." Hank Shaw...
May 4, 2021
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Nut butters
"The peanut butter I prefer is the one whose ingredient list contains two words. Peanuts. Salt. Anything else doesn't get a place in my...
Apr 15, 2021
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Custard
"The French call it crème anglaise, which says everything about our love for it." Felicity Cloake I'm writing about custard - well...
Apr 11, 2021
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Melons - choose a good one and eat
"Beyond a slice of prosciutto, there is little anyone can do with a truly ripe melon that can make it a better thing. I will go along...
Apr 5, 2021
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Vegemite versus Marmite
Australians will always prefer Vegemite as Vegemite actually tastes like Australia. The English are welcome to their mild Marmite, it...
Apr 1, 2021
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