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Nov 29, 2024
The heritage of Australia's Ottolenghi
"And this, I think, is the key: whatever the motivations for wanting to change one's diet, for us, first and foremost, food has to be...
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1 comment


Oct 26, 2024
Forever summer with Nigella
"Summer food, even when eaten in deepest winter, contains within it the idea of simple cooking." Nigella Lawson This is one of the two...
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1 comment


Sep 13, 2024
Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
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0 comments

Jul 19, 2024
So many talents - it's not fair
"You sort of get closer to perfection with each failed attempt" Nik Sharma Nik Sharma is the man in the photo and author of three...
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Jul 3, 2024
A decor book
"It's not just what's inside them that counts – books are also the underrated heroes of home décor." Bed Threads This is my next Lucky...
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Jun 16, 2024
Luxury
Luxury: "great comfort, especially as provided by expensive and beautiful things "something that gives you a lot of pleasure but cannot...
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1 comment


Apr 2, 2024
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...
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Jan 29, 2024
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...
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Jan 28, 2024
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...
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Jan 18, 2024
Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
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Jan 17, 2024
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...
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Oct 2, 2023
Stephanie at lunch in WA
"Each ingredient had been created, harvested or grown by someone with passion for and a commitment to quality. This is what good food...
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Jul 18, 2023
A dish to make if you have a spare bottle of Crème de Cassis
"A thick rich taste that is felt as much as tasted. Deep jammy currants roll over and coat the tongue in a wave of black currants. Like...
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Jul 11, 2023
An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
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Jun 26, 2023
White hot cool and rabbit stew
"A story is way more important than a recipe. A recipe can confuse you but a story ... a story can inspire you." Marco Pierre White...
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Mar 5, 2023
Cooking with gas - or not
There is nothing more annoying than being wrong about something that makes your life better." Doug Hendrie - The Age/Sydney Morning...
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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 14, 2023
From peas to plin and a cookbook
"I may not have gone where I intended to go, but I think I have ended up where I intended to be." Douglas Adams The eternal question -...
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Nov 25, 2022
Words from (and about) Keith Floyd
"With Floyd, food on television went Technicolor. It had life. Anything was possible – exotic locations, unscripted howlers, wild...
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