Once again the most interesting food ideas come to us not from the likes of Molecular chefs such as Heston Blumental but from our friends at B3Ta. As we reported last week, the ezine brought us a full english breakfast cooked with a steam iron. This week it’s footage of cooking a full pasta meal [...]
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Pornographer: Christina Simons Shopper: Ed Charles Venue: Richmond Hill Larder and Cafe Verdict: Chuffed. With subtle flavours we matched it with a light complex pinot.
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F–die films abound. Film fans might gorge on a double helping of Babette’s Feast and Big Night and then rush off to consumate their appetites at the local resturant du mode.And then there’s Withnail & I, which is really a film about what not to eat. The cult 1987 film, centred around the misadventures of [...]
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From Popbitch: A restaurant in China that advertised illegal tiger meat dishes was found instead to be selling donkey flesh marinated in tiger urine. Here at Tomato we’re thinking of going long on donkey. For a start they are deeply unfashionable, which really appeals as we are not just jumping onto some bandwagon like Wagyu [...]
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Photo: Christina Simons Anthony Bourdain is going to retire to Vietnam for a year. He’ll turn 50 there and perhaps write another book. That’s despite the fact that he says he has brought shame on his professional by turning to words. He must be joking. He also writes crime novels and loves reading them. He [...]
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Tomato has been exclusively buying Coopers for a fortnight now as it comes under threat from a brewing giant. Now its supporters are calling for next weekend to be Coopers Brewery Weekend.It is the last significant and oldest independent family owned Australian brewery, founded in 1862 by Thomas Cooper.Lion Nathan the New Zealand based, 50 [...]
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Here in the Tomato kitchen we like to think we live the rustic life. Sure we have our vegetable patch at the community garden, the herbs and a couple of thousand worms doing their worm-like job out back. It also means we like the idea of thick blocks of wood on which to chop our [...]
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Poor sherry – It’s had a bad time really. Generations of drinkers, including myself have mistakenly dismissed sherry as dry, spirity and wholly unpleasant or as a sickly sweet Granny’s drink. But a sherry revolution is upon us. Haven’t you noticed them creeping into the Aperitif and Fortified Wine sections on the wine list in [...]
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Photo: Christina SimonsThe shortlist for the World Food Media Awards has been announced. It’s very Australia-centric with most of the usual suspects either being nominated or judging. Of course, you need to pay to enter these awards and we unsuccessfully the above picture from Christina. These Zucchini were picked fresh from the Tomato plot at [...]
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Encyclopaedia of Asian Food, Charmain Solomon Exactly what it says it is with pictures naming all those strange ingredients you have no idea about down at the market. Solomon is the doyen of Asian food writers over here. A few authentic recipes. Worth reading just to learn about the food and ingredients. Stainfactor 6Longrain: Modern [...]
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There were only a few of us out of 56 deviated from the norm in Clotilde at Chocolate & Zucchini’s Like wine for chocolate Wine Blogging Wednesday. I’ve indulged my fetish for Chimay beer. Also spiritueux de cacao, vodka and a raspberry wine and a chocolate orange wine both from Oregon. What’s up with Oregon?
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Controversial Spiked Central doesn’t mince its words telling us “Why people hate fat Americans”: “Americans, we are constantly told, are the fattest people on the planet. Obesity is rife. Compared with other nations the Americans are not just big, but super-size.” Anglo/Australian meals so far today: Bacon and bubble & squeak, large, strong flat white, [...]
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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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