Spot the crap stuff (and pic) in my status symbol kitchen.What kind of swamp do I inhabit? No, I don’t live in Elwood which is now merely stinking canals and is vulnerable to subsidence.I’m talking about the stinking, sticky slimy loathsome depths of depravity that my mind has sunk to meaning that I can’t even [...]
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Wagyu really is wonderful. It is also expensive and one of the most mistreated meats in Australia. Possibly the worst way to eat it is an a hunking great steak; possibly the best way is to prepare it with care in small quantities, even as sushi. Charles Greenfield, the owner and chef at Jamon Sushi [...]
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This is, as Joe Strummer said, a public service announcement and it may “Rock the Casbah” a bit. The idea of Very Cheap Eats (Email me as gastrotomATgmailDOTcom if you’d like to become a reviewer) is to provide a guide to the best cheap food in Australian in the sort of places you’d actually choose [...]
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If you haven’t noticed most people find your website or blog through Google. Yes, it may be through Yahoo! But until somebody comes up with something better Google is king. The reason why restaurants or any other small or medium sized business need to take notice of blogs is that very probably a blog will [...]
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The Gordon Ramsay deal is still in it’s early days. At least that’s the Crown Casino corporate line. For the moment Bistro Guillaume is the final jewel in the crown up with (in reverse order of opening) Giuseppe, Arnaldo & Sons, Nobu and Rockpool Bar and Grill. Inevitably Ramsay stomping into Melbourne means that somebody, [...]
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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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