Sometimes the eating habits of us former country folk can be controversial. I appalled a local Aussie food writer with stories of road kill from the Essex countryside. We’d often hit pheasants/partridge/rabbit/hare or just find them in the road. We’d pick them up take them home and hang them – this would be during winter [...]
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I know there are recipes out there, but does anybody know whether or not it’s worth cooking prickly pear? This one grew so tall that it fell over an broke in half. It seems a waste letting it sleep with the worms. Or should I ferment it and distill it? Help appeciated from Kalyn’s band [...]
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This is the best food idea this year – brunch at Mart 130 (107a Canterbury Rd, Middle Park, +61 3 9690 8831). I spent a week driving up and down Canterbury Road wondering where the hell this place was. The name is, backwards, Tram stop 130 – actually in Albert Park near the tennis courts [...]
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Graters. Boring things that rust, dent and occasionally graze the knuckle. Mandolins. Violent razor sharp slicers equally at home in the kitchen or an Iraqi prison. Imagine if you could combine the benefits of both and build a grater you could put to use in inquisitions in some godforsaken foreign prison. Cuisipro, a Canadian company, [...]
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Yes, to (dis)honour Food&Wine magazine’s columnist Pete Wells, who has got under the skin of more than a few cheese sandwich munchers I figured this is a great way to get under his skin. Post and EaT Everything WeekEnd Lame LeftoverS (PETE WELLS, geddit!) will be hosted here the second weekend of every month and [...]
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Busy writing for money rather than blog kudos and dealing with the new monkey. But still wonderful food isn’t far away, inspired by Kalyn’s Weekend Herb Blogging. Over ripe tomatoes are baked in the oven drizzled with olive oil, sprinkled with Murray River salt crystals and fresh cracked pepper. Served on toasted sourdough with nothing [...]
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Last week New York Magazine looked at the Haves and Have Nots in blogging. I wanted to know whether or not whether I had a chance on the world stage to become a B list or even A list blogger. To be on the A list – the top 100 – you’ll need almost 2,300 [...]
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The occasion to celebrate Viognier with wine brand Yalumba. There we were in Melbourne’s most hyped new restaurant, Longrain, when I snapped this pic. It was a fitting venue for such a chic grape, the wine that Brett Easton Ellis drinks in his latest work, Lunar Park. If you believe this book Easton Ellis’ work [...]
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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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