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Almost 100
"There is no old age. There is, as there always was, just you." Carol Grace (Apologies - I pressed Publish by mistake when I had written...
Apr 16, 2024
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0 comments


A lucky dip, a website, lamb and avgolemono
"Avgolemono is just so important to Greeks. But maybe it’s even more important to Greeks who’ve left Greece." Simon Glofit So it began...
Apr 11, 2024
14 views
1 comment


Are the supermarkets really the good guys?
"Their profits are our profits." The Parrhesian/AFR At the weekends we get the Australian Financial Review Weekend edition. Being...
Apr 3, 2024
275 views
2 comments


Nik Sharma - a new Ottolenghi?
"The goal with recipe writing – and I think this rings true for anyone who works in the food world – is to drive people to try new...
Apr 2, 2024
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0 comments


The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
Mar 25, 2024
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0 comments


Noodle burgers
"It's a food born in America that happens to combine two different cultures and makes them exist as one. The perfect symbol of America." ...
Mar 24, 2024
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Variations on a theme - Madhur Jaffrey's butter chicken
"Can someone please explain to me how in the world Madhur Jaffrey doesn't have an online recipe for Butter Chicken, the single most...
Mar 23, 2024
12 views
1 comment


An earnest blogger
"So this is it. I have to cook every dish in the book as written by Jane – even if it contains something I don’t like, e.g. whiskey and...
Mar 22, 2024
8 views
0 comments


A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
Mar 16, 2024
11 views
1 comment


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...
Mar 13, 2024
14 views
1 comment


Almost 50 years post Cuisine Minceur
"This was far and away the most influential cookery book of the latter half of the last century. It affected almost everything we eat...
Feb 17, 2024
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1 comment


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...
Feb 2, 2024
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0 comments


Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
Jan 29, 2024
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0 comments


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...
Jan 28, 2024
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0 comments


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...
Jan 17, 2024
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An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
Jan 14, 2024
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A chef's life - down, up, and down again
"He became an apprentice chef to answer a simple question: did food exist that was better than that which he’d eaten?" Stephen Downes...
Jan 4, 2024
11 views
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Tasters
Taster: "a small amount or short experience of something that is intended either to make you understand what it is like or to make you...
Dec 29, 2023
18 views
0 comments


Christmas is ... prawns
"When it comes to summer entertaining in Australia there aren't many words that scream 'celebration' more than prawns." Coles Magazine...
Dec 20, 2023
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0 comments


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,...
Dec 18, 2023
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0 comments