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Jan 4, 2024
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...
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Nov 24, 2023
Should I wear a bib?
"Life's too short to worry about what other people think" This week one pair of trousers has been washed twice because I spilt some food...
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Oct 15, 2023
Views, lunch, wine, friends ...
reflections on a day out in Nillumbik Nillumbik is the name of our Shire - the local council area. In the bottom corner is where we are...
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Aug 24, 2023
Brunch at Nopi - well not really
"Call it breakfast, call it brunch – it’s usually something topped with a couple of poached eggs, served with a strong flat white. Hold...
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Aug 4, 2023
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
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Jul 26, 2023
French in Fitzroy
"the things Melbourne and France value in dining: character, charm, classics executed well and an atmosphere-charged place to take it all...
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Jun 23, 2023
Watermelon radish - tastes of Cape Schanck
"We each make our memories in different ways. But it has to be worth it." Jay Rayner Yesterday I felt far too tired and mildly hungover...
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Apr 14, 2023
Italian yum cha
"Arrive early, appoint a leader and say yes ... maybe that’s all one needs to know about yum cha. The food comes around: you say yes or...
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Jan 29, 2023
Nostalgia and the 'caff'
"I’m really genuinely terrified that we are losing for ever the caff. And I mean that very specifically: the caff not the cafe ......
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Jan 26, 2023
A moment in time for Heston ... and me
"I think of my life as a series of moments and I've found that the great moments often don't have too much to them. They're not huge,...
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Jan 16, 2023
Noma, Harry, OTK ... what do they have in common?
"Exposure and attention make a work famous - the more you talk about it, the more attention it gets, the more validity it achieves." ...
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Jan 11, 2023
By the way
"By the way - used to introduce a new subject to be considered or to give further information" Cambridge English Dictionary Yes it's one...
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Jan 2, 2023
First recipe, first book
"The only way to eat superb Indian food, with a guarantee of variety, quality and freshness of ingredients, is to learn to cook it for...
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Sep 5, 2022
Why do we photograph food?
"Studies show that the connection between food photography and cravings is visceral. Eating with your eyes is more than a witty saying –...
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Aug 24, 2022
Melbourne Italian - a cookbook gift
"Go into the kitchen and cook for someone you love. The pleasure will be mine." Guy Grossi "The oil, the flame, the onion ... You can...
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Aug 18, 2022
Ladies lunch - cult Thai at Chin Chin
"By many measures, Thai eatery Chin Chin is the most successful restaurant Melbourne has ever seen. It opened in mid-2011, with queues...
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Jul 22, 2022
Precious - in what sense?
A Simple Dish of Potato Cooked in the Earth In Which It Was Grown The photograph is of a dish devised by Ben Shewry in his Attica...
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Jul 7, 2022
Doncaster Japanese
“Being Japanese isn't just about the language – it is the service, the attitude.” Alvin Gani, Manager Ippudo Melbourne CBD Yesterday we...
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Jul 5, 2022
Fatima's fingers - Greg Malouf or Coles?
"Dubai’s a really tough place to be cooking Middle Eastern food. Middle Easterners have not embraced anything modern about their cuisine...
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Jun 30, 2022
"The most exciting meal of my life"
This is me, roundabout the age of fifteen I think, and so a little older than when I experienced the most exciting meal of my life. It's...
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