Lucky Jay Rayner from The Guardian has been there and some of the best restaurants aren’t even in the new Michelin restaurant guide which sort of rates it 4 times better than Paris. Just click here and enjoy. It reminds me of the whole Jamon or Tempura Hajime experience. Bloggers banquet round-up coming soon – [...]
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Note; When i first saw the SMH guide promoted I looked for the Melbourne Guide on the Age website and I could have sworn I didn’t see the Melbourne version or anything on the SMH website. Wonder when they will start promoting it – soon, perhaps. Currently it is hidden under the “mobile” button on [...]
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Too young to have participated, too old to be conceived then I really feel that I missed out on the summer of love. Now, the 40th anniversary of the summer of 1967, I enter what can only soon become my autumn of Viagra. For now though I’m enjoying flower power. Last southern summer while traveling [...]
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It looks like people will start arriving about 7ish but I will be lighting the pizza oven at lunchtime. Bring your own food (and booze) and plates, glasses and cutlery. The idea is to share – I’m going to do a chocolate and banana pizza,
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Who knows the fate of Tony Soprano? I know the fate of my old friend, Termini an Italian restaurant at the old St Kilda train station on Fitzroy St. Bumped off, dead, caput.I – my family – was there at the beginning when it was part of the Fitzroy Street tram terminal building site. Then [...]
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The Guardian’s food critic Jay Rayner takes a mature look at the divide between amateurs and the pros on the Word of Mouth blog (yes he blogs) after a we get a slagging from the Montreal Gazette: “More intriguing is the notion in the piece that there is a great divide between amateurs reviewing restaurants [...]
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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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