Well, I was told upgrading to WordPress 2.2 was essential and easy. it turns out there are a couple of blips to iron out with my chosen blog template design.
Hopefully everything will be normal again soon.
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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…
Copyright Edward Charles and Tomato Media Pty Ltd 2005-2011
{ 10 comments… read them below or add one }
Mate.. let me know if you need help… always happy to lend a hand.
Thanks matt. I should be okay. I’m going to use a new template and am just doing some poor photoshopping on the header image.
I like the new look, hope all goes well with the bug-hunting expedition!
Ed, I really love your blog, but content aside, this template looks more appropriate to a drab financial page. As someone who has been involved in food publishing, I know that galloping gastronauts and hungry people respond best to colourful pages. Curiously there’s nothing like pale turquoise to stimulate the palate.
Keep on truckin!
Really, pale turqouise. I may try it. Thi is probably a temporary installation for a week or so that I will tailor. I just liked the typography used and should jazz it up a bit. It is just time.
The only thing I can think to say is that your hyperlinks should probably be highlighted; at the moment, all the text appears black, and it’s difficult to know when you’re linking to something.
I like the font too, looking forward to seeing the page evolve.
Not sure if you covered this in your HS column, as I’ve been away a lot, but I noticed that The Grand in Richmond is up for sale. We’ve had some great meals there, wonder what’s going on?
Hey Ed, yep looks great, love the banner pic, very clever…
The layout is much more compact as well…less chance of suffering RSI using the scroll button
Guys i changed everything and I think this new one is the best of links et.c. Thanks Davy, perhaps I’ll get out another needle and try and work it into this design somehow. I’ve still a few tweaks to do.
Stickyfingers, I id see about The Grand and wrote about it. Juts spoke to them today as it was passed in for auction. Hadj said theyare really busy and that he’d get me a table if I phone so I guess I’m going on down there soon. Paul Mathis went to the auction and back on the Sunday. Spoke to him today but I’m saving the rest for Tuesday.