A couple of weeks ago me and my other half, minus the kids, had the privilege of leaving the inclement weather of a cold Melbourne for the much more favourable …
-
-
Hey, great news; this is episode 2 of the vlog. In this episode I go to a farmers’ market where there was a truly sensational discovery (clue is something to do …
-
The last time I tasted this soup I was but just a kid. I was transported immediately back to childhood on tasting it again a few days ago. I didn’t …
-
I think the way forward with respect to cooking is a throwback to how the traditional French restaurant would prepare its menu. The chef would rise early, go to the …
-
Here’s the printable version of the lemon tart recipe from the vlog.
-
Introduction I thought I’d change it up a bit and do some country specific food writing and cooking. Hugging the Adriatic Sea with its multitude of small islands is Croatia …
-
There’s nothing quite like the intensity and flavour of a chilli purée – especially one that is made from dried chillies. Although you don’t get that freshness associated with just-picked …
-
This is a sweet, bitter, salty and spicy post. It’s a barbecue beef coffee cure that I worked on a few days ago and tested out on some slow-cooked brisket. …
-
Some extra notes: Hollandaise sauce is one of the classic French mother sauces. It is essentially an egg-emulsified butter sauce and as such a good hollandaise should have the butter …
-
There are a couple of times per year that a smell emanates from our neighbours’ garden that is intensely cruel solely because the wafts of delight have a propensity to …
