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Sep 11, 2021
Breakfast salads
"Basically it’s your fry-up PLUS the ingredients of a nutrient-packed green smoothie, all on one plate." Lucy Feagins - The Design Files...
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Sep 4, 2021
Steak sandwiches
"An item which, at its best, seems to exist in the sublime but which, far too often, falls apart under pressure." Tony Naylor - The...
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Sep 3, 2021
When you're out of ideas
"food matters more than ever in these times. Here is warmth, goodness and punctuation.” Rachel Cooke - The Guardian The COVID blues are...
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Sep 1, 2021
Sorrel - a lucky dip
"this vibrant leaf with an inbuilt wow factor" Yotam Ottolenghi It's possible I have written about sorrel before, but my browsing of my...
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Aug 26, 2021
Preserved lemons - a first recipe
"Pluck one from the jar, rinse it off, and add it to everything that calls for lemon – and everything that doesn't," Clara Ines...
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Aug 25, 2021
Cherry tomatoes and pasta - so many ways
"While the cherry tomato has been around in one way or another for centuries, its commercialization and popularization is thanks to Marks...
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Aug 24, 2021
Duck confit - easy but expensive
"there are few things I have ever eaten that more effectively illustrate the point of the whole damn business that is home cooking." ...
156 views0 comments
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Aug 23, 2021
Leftover discoveries and rediscoveries
"You can take the surplus and the borderline and cook them back to sparkling originality, roasting and simmering, frying and blending...
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Aug 21, 2021
Time for this and that
"Some bits and pieces from here and there." Chia jam Strawberries are amazingly cheap at the moment - $1.00 a punnet and so I am going to...
16 views0 comments
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Aug 20, 2021
Cream buns
“The fisherman fishes as the urchin eats cream buns, from lust.” T.H. White Almost the last item in the current Coles Magazine is this -...
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Aug 19, 2021
Egg sandwiches - better than you think
"The beauty of course lies in the simplicity, which means that it’s incredibly easy to balls up." Helen Graves I've been browsing the net...
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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 14, 2021
Nutella
" a polite transgression" Roberta Sassatelli You know I'm not sure I have ever tasted Nutella, although I probably have. Maybe as a...
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Aug 12, 2021
delicious. magazine
"We are Australia’s number one premium food and lifestyle brand at the intersection of cooking, eating out, travel, entertaining and...
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Aug 11, 2021
Rock cakes
"They’re the kind of easy cake you can rustle up with not much more than a bag of old flour and some sad-looking currants lurking at the...
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Aug 10, 2021
From Instagram to website - a very trendy one
"the lovechild of a career-driven Sydney based food stylist and family devoted mum, who both go by the name of Lucy Tweed." The website...
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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 7, 2021
A foraged quiche for dinner
"If you are even mildly keen on the idea of eating local, seasonal ingredients, and not averse to a little foraging, then nettles are a...
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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...
15 views0 comments
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Aug 4, 2021
Star anise
"illicium verum - true allurement" Well as to my translation above - a - more poetic translation might be 'truly alluring' - I'm not sure...
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