You’d think old media would learn from its mistakes. Oh and they do make mistakes in print, on air, all to often. Yet they point the finger at bloggers for their failings. This month in Adelaide Tasting Australia re-ran the Out of the frying pan panel that ran at the Melbourne Food festival earlier this [...]
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Note: okay they just want a vote and could have worded it better and i could have spent more time trying to figure it out but the issue stands for everybody else who wants to “borrow content”. Another day and another media channel wants to use my content, so they can make a lot of [...]
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Several people have suggested that I organise a food & wine bloggers meet up. Here is my suggestion: Venue: Vegout community garden on the corner of Shakespeare Grove and Chaucer St, St Kilda, which is pretty funky. Yes, I know it is on my doorstep but it has the advantage of having cover (for when [...]
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Obviously I have to be writing about the first TV cook I can remember watching, Fanny Cradock.
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Today we celebrate the anniversary of the start of the space race, the Soviet cabbage turnip beating the American grapefruit into space. Adapted from the archives: Stone cold sober, this vegetable does pass for Sputnik, the first artificial satellite sent into the earth’s orbit. The only thing is that Sputnik was 23cm in diameter, this [...]
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I’ve just updated my online portfolio. Here are some stories that may be of interest: Hunter gatherer More on Mugaritz’s former head chef Dan Hunter and Dunkeld. Full picture collection here. Fairtrade coffee: some retailers don’t play fair And do you really need to buy Fairtrade or rainforest Alliance? The roast with the most The [...]
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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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