Updated 11 Sept. Updated to 76 21 August. Updated 75 on 14 August. Updated to 74 on 13 August. Updated 7 August to 73. Updated 1 August to 70 Melbourne food blogs. In the dead tree media the debate is whether or not blogging has peaked. And the blog focused bloggers debate why there aren’t [...]
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These are the top 25 search terms that brought people to me in July. It seems Tempura hajime is almost as hot as Anthony Bourdain with Nobu following up the rear. That’s not forgetting some people want reassurance as to how boring Sydney really is. 1. tomato 2. anthony bourdain gay 3. tomatom 4. who [...]
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Tskui recovering from a hit and run driver is well enough for biscuits now and won’t keep still I’ve been meaning to bake dog biscuits every day this last harrowing week. It all started 6pm last Saturday when in Elwood a firework display was set off. Jak was on the beach with the dogs. Tskui, [...]
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Fresh wasabi: ugly but health giving Fresh Wasabi with the perfectly cooked salmon. It’s all about chemistry really. I’ve been eyeing-up the fresh Tasmanian wasabi from the potato man at Prahran Market for a while now and finally bought a $10 knob of the stuff. It’s a scrawny, black warty root with diminiative leaves and [...]
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Yabbies: those beady little eyes watched me to the end. Children, the elderly and the emotionally unstable should stop reading now as this is about the death and destruction I have brought upon the animal world, sometimes with my bare hands (in the case of game). I am a fan of my produce being fresh [...]
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It’s true Richard Berry, who a couple of hundred of you may have seen in his first molecular gastronomy adventure sucking from Interlude’s glass straw, is in a Hollywood Blockbuster with Mr Nicholas Cage! It’s a must see. I feel humbled to have filmed him. I really do.
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Why is it when you need a snail and you just can’t find a single one? I know they are out there because they are eating my mail and I’ve found dozens before in my sorrel. But my attempts to collect them, fatten them, clean all the crap out of them, photograph them and eat [...]
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I’m not alone: From Chocolate & Zuchinni: “At this point, I feel compelled to state that I am vehemently opposed to the use of the term foodie, a word that makes me cringe so deeply my fingers refuse to type this combination of letters and I have to copy-paste it.”
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“Incredibly witty and funny, you have a taste for irony in all that you see. It seems that life has put you in perpetually untenable situations, and your sense of humor is all that gets you through them. These experiences have also made you an ardent pacifist, though you present your message with tongue sewn [...]
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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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