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Jan 9, 2024
Paella or 'rice and stuff'?
"Some say true paella Valenciana must be cooked outside over a fire made of orange branches, dished up with a boxwood spoon and eaten...
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Jan 8, 2024
Finding joy on a very wet day
"Some people walk in the rain. Others just get wet" Roger Miller This the view from the window behind my computer. Well more or less. ...
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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 29, 2023
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...
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Dec 27, 2023
Leftover cake
"What can you make? The obvious answer is "friends by giving them cake." andycartwright/Reddit Christmas is gone, so the shops are full...
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Dec 26, 2023
Christmas is/was ... stuffing
"any stuffing should be flavoursome enough to eat on its own." Nigel Slater I spent an hour or so this morning stuffing my two turkeys. ...
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Dec 22, 2023
Christmas is ... pavlova
"the world's greatest pudding" Stuart Heritage/The Guardian "I do feel like passionfruit and Pav is just quintessentially Aussie!" Nagi...
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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 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 15, 2023
Feasting with The Guardian
"for adventurous eaters and curious cooks." As you know I'm always plugging The Guardian and its team of food writers, recipe creators...
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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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Dec 1, 2023
It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
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Nov 30, 2023
Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and incorporate the three basic...
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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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Nov 22, 2023
Cutting up onions
"People who are knowledgable are said to "know their onions". It's a great phrase, yet nobody knows exactly where it comes from. It's...
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