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Feb 26, 2024
Bay leaves
"Bay leaves are the burnt-orange flares of the herb world. Once, like curly parsley, they were everywhere. And then they weren’t." Matt...
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Feb 13, 2024
Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
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Feb 12, 2024
Allspice
"Everything is in there: it gives you a hint of cinnamon, nutmeg, that pepper-y, clove-y taste, all of these different flavours out of...
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Feb 2, 2024
No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
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Jan 31, 2024
Flakes
"Flake: a small, thin piece of something, especially if it has come from a surface covered with a layer of something" Cambridge...
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Jan 27, 2024
Almond crumbs - an indecisive lucky dip
"Change is not indecision" Chris Ofili Well that's what I'm telling myself now. I have somehow managed to make myself very confused...
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Jan 26, 2024
I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
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Jan 25, 2024
Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
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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 19, 2024
Versatile potato peels
“It combines three things consumers love: a little bit of fried starch with ooey gooey cheddar cheese and bacon.” Chicago Tribune I...
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Jan 18, 2024
Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
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Jan 15, 2024
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
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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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Dec 20, 2023
Christmas is ... prawns
"When it comes to summer entertaining in Australia there aren't many words that scream 'celebration' more than prawns." Coles Magazine...
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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 is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
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Dec 10, 2023
What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
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Dec 9, 2023
Cauliflower, saffron, anchovies + ...
"As always, we never seem to do the ingredient du jour by halves" Nigel Slater It's an unbelievably, considering it's summer, wet,...
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Dec 2, 2023
Burrata - beauty or taste?
“You can use burrata for everything, but it doesn’t need anything. You only have to open it and eat,” Felice Sgarra - Michelin star...
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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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