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Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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Sep 3, 2022
Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
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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 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
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Mar 24, 2022
Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
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Mar 13, 2022
Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
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Mar 9, 2022
In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
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Dec 18, 2021
What to do with all that jam
As you can see I now have lots of jars of jam (and marmalade) with still more to come. Well summer is coming and there will be lots of...
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Dec 7, 2021
Jane Grigson's Chocolate pie - a lucky dip
"Chocolate pie chocolate pie! This is the best thing he’s made so far hands down. Dark chocolate, cream, booze, icing sugar, sugar,...
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Dec 2, 2021
Quickies - just a few
I don't have much time today so here are some quickies. Lychee granita - this is a photograph of a Donna Hay recipe for Lychee and...
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Dec 1, 2021
My pissaladière story
"just add spring sunshine and a glass of wine" Andrew McConnell Tonight my local book group is meeting to choose our books for next year....
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Oct 15, 2021
Flamiche - a first recipe
"my favourite savoury tart" Gabriel Gaté It could be mine too if I think about it. And I don't make it often enough - probably because...
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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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Jul 30, 2021
Galettes
"They’re messy. They’re forgiving. They’re the pastry form we need in 2020." New York Times Well I think this is dinner tonight - or...
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Jul 20, 2021
Treacle tart
"The treacle tart heralds a time of friendship, belonging and being looked after." Poires au chocolat Well I couldn't resist using the...
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Jul 10, 2021
A recipe - cultural appropriation?
This is a Tarte Tatin - they are truly everywhere it seems to me. But of course it is also very definitely not a Tarte Tatin - that...
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May 31, 2021
Upside down is in
"When you flip anything, you really ... you just have to have the courage of your convictions." Julia Child This all started a couple of...
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Apr 21, 2021
Old English apple pie
"the apple pie is one of the great dishes of this island, and one that has spread right round the world, recognisably British still,...
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Mar 22, 2021
My attempt at the Roux brothers' lemon tart
"This is not a typical lemon tart you will find in a cafe. This is a tower of perfect lemon curd sitting upright, barely able to hold...
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Mar 1, 2021
The end of summer
“Summer’s lease hath all too short a date.” William Shakespeare And suddenly summer is gone. Here in Melbourne I wonder if it ever...
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