Finally my blogger postcard arrives from Shammi in Shrewsbury. Funnily enough I know the biscuit – which I love – and the town very well from trips from home to Borth in Wales. Can anybody answer me this though, is it pronounced Shrewsbury or Shrowsbury? Receiving a nice solid proper shop-bought postcard makes me feel [...]
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It’ s not me that’s sex obsessed but the records of search terms used to find this blog. I’d also like to appologise to Cam over at Appellation Australia for giving him the gay Anthony Bourdains. Tomato flu Actually, I’ve only had a minor sniffle this year. Fat ugly men You found me. Swollen liver [...]
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I wanted a Pouilly-Fumé. but you have to remember I live in Australia and it is much more difficult to find a decent Loire wine here than in Europe or possibly in the US. Bearing this in mind it doesn’t give me much choice for Wine Blogging Wednesday #24, the second anniversary of the event [...]
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Monsieur Truffe, a real Frenchman with an accent (but not a comic Gabrielle Gaté one) has become one of the most popular makers of artisan chocolates in Melbourne, as I’ve said before. Today, he was away making herb (rosemary etc) truffe while I was photographing the stall at Prahran Market. A shy Mademoiselle Truffe was [...]
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Dear mystery blogger, Unpromising though this laneway looks, it is typical of Melbourne. The city is full of hidden bars and restaurants. Down this dead end beyond the dustbins and the backdoors of Chinese restaurants and surrounded by graffitti and stenciled street art is The Croft Institute, a bar kitted out like a science lab. [...]
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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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