Photography: Christina Simons How to kill a lobster for sashimi with nothing but a sharp stick. From a restaurant on a wharf in Port Melbourne. Should we be talking to the RSPCA? Or should we be whizzing down there to scoff it up?
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Spittoon in the UK is big noting the Carlyle Late Harvest Riesling 2000 from Wahgunyah, Victoria. Basically it’s from sticky central near Rutherglen. Spittoon says: “Packed to the cork with stunning lemon meringue pie flavours and lovely balance.” I don’t usually promoted anything owned by Woolworths but Greengrocer.com.au has it (not specifying the year) for [...]
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A group of winos – can I call them that?- are using the online photo album site Flickr to collect camera phone images of the labels of wine they like. Being a contrarian, perhaps I should set one up with images of drinks that I don’t like.Thanks to Lifehacker.
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We have access to some of the freshest most fabulous ingredients on the planet. But when it comes to airline food – even the boxed meals consulted upon by Neil Perry – we are sadly lacking in Australia.But at least to date we are not poisoning our passengers as in the UK where BA has [...]
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The Independent in London reports on Aussie wines that: “exports of high quality and variety are not confined to Shane Warne’s mesmerising feats with the cricket ball.”
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Maybe I’m perverse but I’ve been rejecting the big Aussie shiraz favoured by Robert Parker of late. I’m trying to dump my 1990 Grange (offers?) with the skanky label. And I’ve migrated to Italians, for the most part.
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This is the dilemma: what to eat Friday night. Kylie (not this one) doesn’t eat beef. Richard Berry doesn’t like cheese, salami and loads of other stuff. And Christina doesn’t eat pig or chicken. As I’m not making cock jokes today, suggestions please.
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There they were skewered onto a giant kebab. It looked like half a dozen bodies of lap dogs but they were in fact fruit bats. For years I’ve wondered what they would taste like fed almost entirely on banana, pawpaw and mango. And now I’ve had my chance on the South Pacific Island of Efate. [...]
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Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees, but also two magnificent French oak wine barrels to plant…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there will invariably be a few home-bottling and canning disasters. Every Italian…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
It took four hours of a Saturday afternoon to construct this gigantic pie.
The recipes available are all pretty similar, three different types of pork with herbs and spices surrounded by jelly and encased in a hot water pastry. This one…
There's a lot of meat and fat in a pork pie including the hot crust pastry which is made with lard and butter.
I bought a whole tub of dripping, which is basically like lard (pig fat) but from beef, as…
Five days later and the bacon is cured. Salty and sweet, with a hint of juniper and sage, it was worth it.
Nothing is ever easy for me. Frustrated by the poor quality of filling and pastry in local pork…
Recent journalismWe don't see much innovation in cookbooks nowadays but The Family Meal: Home Cooking with Ferran Adria is as you'd expect from one of the world's most innovative chefs.
What most…
Consult a financial adviser before drinking from a Riedel.
Dishwasher tablets erode your glasses and crockery. Use liquid instead.
Decant heavier reds at least 8 hours before drinking.
If you want to drink…
Three years ago I went on a boozy winery tour with a busload of artist mates. Somehow along the way I managed not only to buy two small olive trees,…
There’s a rumour that Melbourne hospitals lay on extra staff in the Emergency Department at this time of year. Yes, it's tomato season and given our vast migrant population, there…
Making yoghurt at home is really simple and doesn't take much science. Here we make two different styles of yoghurt using both cows' and goats' milk.
One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren't familiar with Thompson, the…
I recently had a non-brush with death while eating what turned out not to be my last meal.
It made me think of all the meals I'd wasted. A bad…
Neil Perry (left), Thomas Keller and Heston Blumenthal (bald). Courtesy of the Melbourne Wine and Food Festival.
On the SBS Food site you can see my story on meeting Thomas Keller…
Typical. Just as the world peaked Paul Levi, the man who had no small part in bringing us the slightly dubious word “Foodie”, launches the Gastrosexual, a man with more…
With thanks to the Melbourne Food and Wine Festival.
It's 3.50 on a Friday afternoon. I've just finished a great meal cooked by Scott Pickett at The Point in Albert Park…
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