News reaches me from the moles at Holy Moly that Delia Smith is being sexed up in a Jamie Oliver way for her next TV show. For those of you who aren’t familiar with Delia she is very precise, foolproof, a bit boring and possibly one of the richest women in England. She even owns [...]
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Congratulations to Jamie at The Breakfast Blog who has won a Bloggie – the blogging equivalent of an Oscar – for the best Australian or New Zealand weblog. Sadly, timezones and deadlines conspired against getting this into the Herald Sun this week. Other food blogs awarded were Help! I have a fire in my kitchen [...]
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Updated 20.3.07 and hopefully all links working. Any missing please let me know. I think this list of 42 is fairly comprehensive but inevitably there are a couple of local food blogs lurking out there that I haven’t found. There are many more local food blogs out there but they haven’t been updated for months [...]
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Just when and why did Kitkat have to become so complicated? You know what it’s like at 4 o’clock and you need a sugar rush to get you through the day. I know that I should be eating 70 per cent cocoa solid chocolate but I need the drug that Kitkat can supply in the [...]
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Inside the Gertrude St Enoteca (229 Gertrude St, Fitzroy +61 9415 8262) The last time I was at the Enoteca was to be cured of an excess of chocolate. The cure came in the form of an iced Poire William eaux de vie – a bit like a Poire William martini. It worked. By tomorrow [...]
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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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