First a couple of disclaimers from The Age Good Food Guide: Co-editor Necia Wilden did not review and was not involved in any decisions regarding Oyster Little Bourke, the restaurant which her husband Frank Wilden is a co-owner. Sub-editor Hilary McNevin did not review and was not involved in any decisions regarding Esposito at Toofey’s, [...]
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“Men, it has been well said, think in herds; it will be seen that they go mad in herds, while they only recover their senses slowly, and one by one!” Extraordinary Popular Delusions and the Madness of Crowds by Charles Mackay 1841 During the Dutch tulip mania in the early seventeenth century the speculation in [...]
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Stars reflecting off a wine glass Along comes Mama Ganoush. Although officially the restaurant of Geoff Malouf and Michael Baroud from Arabesque in Elsternwick, the star right now is brother Greg. Waiting for Momo to reopen in the Hyatt next August or September he had time on his hands. A $200,000 budget upgrade, an interior [...]
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17/9/2007: Solved! Anyone out there who’s at RMIT who could help me with something? I’ll explain via an email.
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Apparently this is the brand that Vue de Monde uses – Caviar Sibirskaya – according to the supplier. And 15 grams costs $75, from the Richmond Hill Larder & Cafe at least. It’s not the cheapest in Australia but there again it’s not the most expensive. It is a luxury good though and you do [...]
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On Friday a few of us in a smallish plane wobbled down to the Royal Mail Hotel, Dunkeld, on the edge of the Grampians, to check out the menu from chef Dan Hunter. The idea is to create a regional food destination of the calibre of Mugaritz or even The French laundry in California. Hunter [...]
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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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