This is a true story and one of many from my travels in India over a decade ago. There is a loose food connection. The word nightmare by definition is …
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Introduction: I have for some time been trying to create a beef patty that when you bite in to it feels like you’re sinking your teeth in to the brawniest …
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Introduction: Where phở originally came from has proven inconclusive to researchers. From my little bit of digging around in Hanoi (Hà Nội) I found three theories each with their merits, …
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Introduction: Why do we love chilli? Why are some of us addicted to the sensation that traverses the plain of delight to pain? Studies conducted at Reading university suggests that …
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Introduction: I am going to keep this one short and sweet. Breakfasting in Melbourne is a Melbournians pastime. In fact I have heard that more people go out for breakfast …
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Introduction: This dish is influenced from one of my all-time favourite and inspirational chefs, Alain Ducasse. Why inspirational? Alain Ducasse is a master of French cuisine (apparently he holds 21 …
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Introduction: Ever come across ‘experts’ gesticulating over their food to the degree that you want them just to enjoy eating it rather than go through what sometimes can be seen …
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Opening this series of ingredients is the disfigured but delicious Jerusalem artichoke, a tuber that gives credence to the old adage that you shouldn’t judge a book by its cover. …
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Recently my sourdough starter passed away. Through neglect and circumstance it grew beyond a sourdough starter in to a kaleidoscopic collection of seemingly extra-terrestrial life forms. Here is an ode …
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Introduction: This shooter came straight from the hip one sunny afternoon. It’s one from the ‘Dinner for 8’ which started as a regular old gazpacho and as the day progressed, …
