The next wine blogging Wednesday Event on November 2 is being hosted by Gastronomie-SF and gives the particularly knarly challenge of finding a wine produced in volumes of less than 250 cases with bonus points for the producer making less than a 1,000 in total.We’re in and spent the weekend scouring the Pyrenees and found [...]
{ 0 comments }
While there’s debate going on at Slashfood on eating squirrels, I thought I’d add a few marsupials to the pot. When the late Auberon Waugh (son of Evelyn as in Brideshead Revisited) was visiting Australia he was bitterly dissappointed over what he wasn’t served at dinner: ” My only dissapointment in the first Australian experience [...]
{ 0 comments }
Great advice from Aussie Matt Skinner sommelier at Jamie Oliver’s Fifteen restaurant, on the BBC Food website: “Don’t pay too much attention to labels. Big wine companies pay marketers millions of pounds to get people to buy their wine purely from the label. Also it’s not worth paying much attention to the back of the [...]
{ 0 comments }
Isabella Beeton wrote her world famous cookbook between the ages of 21 and 28. She died shy of her 29th birthday and had syphilis, according to Kathryn Hughes the author of The Short Life and Long Times of Mrs Beeton (HarperCollins,
{ 4 comments }
You have to take notice when a wine wins a gold medal at every national wine show. Sadly, there are now so many shows now that few wines are so prolifically gonged.But back in 1975 Bill Taylor’s first vintage of Cabernet Sauvignon, a 1973, won gold at all the national shows.The wine itself was a [...]
{ 0 comments }
Food blogging has arrived in Australia. At least an article about food blogging was spruiked on the front page of the Sydney Morning Herald yesterday and the front page of Good Living. The shame of it is that the article, excellent in itself and written by the excellent Jay Rayner, was first published in The [...]
{ 3 comments }
Photography: Christina SimonsYes, this is a great meme: post kitchen photos and technorati tag them.My kitchen was about a big suck. At least I didn’t have much of a suck and I wanted a big one.We were forced to revamp it after a so-called friend managed to flood the house. I’d long been railing again [...]
{ 13 comments }
I’m late to the Blogging by Mail 2 with Samantha. But she let me in as a latecomer and expresses her interest in I wasn’t born an Australian but an Englishman. So the traditional Aussie food parcel shouldn’t mean too much to me.But my wife Jackie is Australian. She and her assorted gang of travelers [...]
{ 0 comments }
That’s all we ask. We were served it with some chutney and quince paste accompanying cheese – a Grandorge pont l’Eveque, Roy de Vallees and Rouzaire Coulommiers. We’re only asking.
{ 2 comments }
Illustration by Renato Guttuso from Italian Food Work is the enemy of blogging. I started by cookbook idea and haven’t touched my keyboard on the subject for weeks. Worse, two key books were left out of my original posts. First is Elizabeth David. For the uninitiated she was the Julia Child (or Margaret Fulton) of [...]
{ 2 comments }
Yahoo! or should I say Crikey! We’ve been picked for Blogwatch for the second time in down under’s most influentual enewsletter.
{ 0 comments }
Photo: Christina SimonsSo there I was busy working from home. I popped out quickly for a takeaway at this little place around the corner. The odd visit became a habit until the friendly voice said: “Do you know you are the only person who orders the mustard and the curry sauce.” Yes, I ordered the [...]
{ 0 comments }
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…
Copyright Edward Charles and Tomato Media Pty Ltd 2005-2011
