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Nov 28, 2024
Poor shopping = dinner challenges
"Nothing good will come from getting too fancy with these greens. They bask in simple treatment and become shy when long lists of...
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Nov 8, 2024
Radicchio - from weed to luxury item
"That doesn't look like a salad to me! Where's the arugula? Where's the radicchio?" Will and Grace I'm talking about radicchio because...
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Oct 10, 2024
A green sauce for almost everything
"There are no green sauce rules — only what tastes good to you." Margaret Eby/Food and Wine Today I'm back to Nigel Slater's batch of...
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Jan 26, 2024
I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
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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 1, 2023
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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Sep 20, 2023
Cabbage rolls from long ago
Once upon a time I sat in this very spot and gazed upon the Mostar bridge. Well I am 90% certain it was in this spot - although, when I...
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Sep 19, 2023
Cabbage, potatoes, Portugal, soup - basic
"I have written this book to introduce Portuguese dishes to cooks in this country, rather than to tell them what to eat in Portugal." ...
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May 9, 2023
Half a jar of sauerkraut
“When life gives you cabbage, prepare sauerkraut.” popular saying Sauerkraut is extremely fashionable at the moment - all that...
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May 2, 2023
Fashionable foraging
"If it's had something urinate on it, it's good to eat." Mike Eggert "The face of Mussel man, a.k.a Lance Wiffen from the Sea Bounty in...
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Mar 6, 2023
Do as you're told
"Do what you're told and everything will be alright" Norman Jewison When it comes to cooking it's a dilemma. Do you do what you're...
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Feb 27, 2023
German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
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Feb 16, 2023
Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
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Dec 16, 2022
So much lettuce
"Lettuce is not mere padding or blank backdrop for more exotic or shouty salad ingredients – it's a summer vegetable as worthy of...
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Dec 15, 2022
Bubble and squeak
"As kitchen recycling goes, this is probably the most useful of all, neatly dispensing with those most difficult of leftovers." Nigel...
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Dec 3, 2022
Sides
"Tasty enough on its own, but humble enough to not take away from the main event" OTK Extra Good Things Just to make clear, this is not...
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Aug 6, 2022
Greens and bread
Ever since I got Ottolenghi's first Test Kitchen book - Shelf Love, I have been meaning to make this recipe. It's called Kale pesto...
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Jul 28, 2022
A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
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Jun 28, 2022
Which recipe would you choose?
"food writing is so cool, calm and collected that it’s nearly hypnotic" A Cookbook a Month So I have this big bag of silverbeet, some of...
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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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