Some more entries have gone up in the DMBLGIT picture gallery today and, given Ed’s traveller status, we’ve decided to extend the competition deadline, so there’s a couple more days for bloggers to send in photos. Last chance – send us your entries by Wednesday April 26th! Or thereabouts…
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Thanks to Matt for letting me know that there’s still somethng amiss in my technical skills…. Hopefully you’ll now be able to view the photo entries here: DMBLGIT. Again, sorry about this!
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Now that you’ve been exposed to my technical ‘skills’, it may not be surprising to learn that my hot cross buns were lacking something, too. I followed a recipe that I downloaded from the internet – probably my first mistake! – and while they turned out perfectly edible, they had a texture more akin to [...]
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Ok, it seems all is ok with the DMBLGIT picutre gallery now – but please let me know if you have any difficulties veiwing the entries via the link at the top left. I’ve uploaded a few more entries this morning… keep them coming!
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What is a picture worth? About 50,000 dong- nearly US$5. Or at least this one did and involved me buying four peeled pinapples. They were elaboratley carved in spirals and were fresh and delicious. All in the name of Wekend Herb Blogging over at Kalyn’s Kitchen. Thes women are shrewd. This money and overnight train [...]
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Oops – it appears I’m having some technical difficulties with the DMBLGIT picture gallery. Sorry about this – I hope to have it back up and running soon.
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Hello. Kylie here, doing a spot of guest blogging while Ed eats his way across ‘Nam. I’ve uploaded some more DMBLGIT entries today, and there are more to come. In the next day or so I’m also going to attempt to make hot cross buns, which should be a challenge as I suffer from Renter’s [...]
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Always do your research. I spent three hours exploring every dark corner of the airport. Head for Terminal One with your swimmers. There’s an open air swimming pool and bar, the perfect antidote to eight hours in a plane. Sadly I ddn’t have my swimmers so also discoverd the cactus garden (the outdoor smoking area) [...]
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Hmmmm…should I even contemplate buying wine in Singapore airport. A couple of Batard Montrachets at about S$230…plenty of Petrus…the usual posh but sadly overpriced stuff. Take the excellent grapefruity Shaw & Smith M3 2004 Chardonnay which in Australia costs about A$38 (about S$48). In the airport it costs S$69. What the hell is happening? I [...]
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Anybody who has dismantled a car or a motorbike will have had this feeling. You reassemble it and end up with a box of extraneous nuts and bolts. Sometimes a similar thing happens with recipes. You assemble all the ingredients listed and methodically go through the recipe only to have several left over. Or something [...]
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1. David Traegar Cabernet Reserve 1992 Obviously being the oldest this is the most drinkable. The neighbours decided to bring something posh around so I wrapped my lips around the mature blackberry flavours. 2. Majella Coonawarra Shiraz 1999 Same night with neighbours playing trumps while I chew on herbs and cherries. 3. Dalwhinnie Moonambel Cabernet [...]
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One short weekend and everything has change. yes, the sun still shines but the cold – relative cold at sub 20C – sets in. It’s time for blackpudding, bacon, egg and fried bread for breakfast. And it’s time for comfort food. Things like apple fraginpane tart, served with sour creme and a sticky or a [...]
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Wow! The first entry arrives from Barbara before I even announce the event. Welcome to the launch of DMBLGIT#4 2006. The exciting news is that we have two celebrity Aussie judges from London in celebrity food coupleThe Times cook Jill Dupleix and the Independent on Sunday’s restaurant critic Terry Durack (who in a previous life [...]
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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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