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May 2, 2021
Power food
No I'm not going to push going to Coles and buying these products, it's just that I was intrigued a bit - well horrified in a minor way...
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Mar 7, 2021
The commercialisation of street food
“The passion, skill, innovation, and theatre of street food is what makes it special. Hopefully as the market hall sector grows, this...
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Feb 26, 2021
Faggots - a blast from the past
"They’re just like a meatball, you know, but way better: with the offal and plenty of fat in there, too, you get this amazing, melting...
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Feb 16, 2021
Patatas a la riojana (+ chorizo) - a lucky dip
"one of the greatest dishes created by man ... it should represent Spain all over the world." Paul Bocuse I should say at the outset...
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Feb 15, 2021
Those hotcakes
"In Japan they were credited as the start of the trend for the cloud-like soufflé pancakes described as fluffy or fuwa-fuwa - surely the...
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Feb 7, 2021
New is old, old is new
and sometimes old is old and new is new and what do old and new mean anyway? I was very struck by Elizabeth David's quote about food...
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Jan 27, 2021
The vegan thing
"Vegan Australia is more than our name, it's our goal!" After my waffle on waffles yesterday I thought it was time to turn to a more...
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Jan 22, 2021
Flake, flakes, flaked, flaky ...
"People aren't really poor until they start using water on their corn flakes." Nancy Reagan I have been much taken of late by the use...
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Jan 17, 2021
Gochujang and chillies
"Chillies great gift, for us, is their ability to somehow marry together a range of flavours - or even to wake up the palate to the...
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Jan 16, 2021
Odds and ends to think further on perhaps
"When a thing goes viral it’s not because of the person who made the thing. It’s not even because of the media. It’s because of us." ...
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Jan 14, 2021
A fashionable ingredient
"Really, add this spice to anything that calls for a layer of slow-building heat" Aliza Abarbanel - Bon Appétit I'm easing myself into...
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Jan 9, 2021
Quintessentially today - deconstructing a recipe
"charred broccoli and spring onion salad with tahini dressing" Once again I was going to write about something else and then I saw this...
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Jan 4, 2021
Artificial 'real' meat and fish
"It isn't just aspiring to be like meat. It is meat. And it is not just the mass market stuff, the patties and nuggets - it's fillets...
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Dec 22, 2020
Bread sauce
"everyone loves bread, even in a conceptually questionable form such as a goo." Ruby Lott-Lavigna - Vice I seem to have started a mini...
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Dec 20, 2020
Dégustation
"It's a summary of what a chef can offer." Alain Ducasse "the bloated rock operas of the culinary realm," Jeff Gordinier - Esquire Last...
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Dec 9, 2020
Gingerbread
"An I had but one penny in the world, thou shouldst have it to buy ginger-bread" Shakespeare Following on from my Christmas hamper idea...
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Nov 27, 2020
Antipasti - a first recipe from Elizabeth David
"Among Italian antipasti (hors d'Å“uvre) are to be found some of the most successful culinary achievements in European cooking. Most...
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Nov 23, 2020
Mashed potato is not the same as purée de pommes de terre
"There is no wrong way to mash a potato; only multiple right ways to serve a purpose." Yotam Ottolenghi On the left British mashed...
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Oct 15, 2020
A desperate creation - vinegar pie
"a pie that you made when you had nothing left to make it with," Joanne Raetz Stuttgen Before I even start on the weirdness of this dish...
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Oct 8, 2020
Hemp is not marijuana and you can do almost anything with it
"Hemp will be the future of all mankind, or there won't be a future." Jack Herer On the first page of Aldi's new catalogue there is this...
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