First off I was late, dawdling this rainy morning. I missed the briefing and my lab coat was too small even for a ten year old child. On a bright note though, the hairnet was just perfect and I was wearing the correct all-terrain underwear and cashmere socks. I’m at the 2008 judging for the [...]
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Have you heard the one about the waitress stuck in the dumb waiter at Nobu? A few calls to the fire brigade and Crown Security later, and several thousand dollars, and she was out. The staff I’m told didn’t realise that if anything moves in the dumb waiter it stops and must be overridden by [...]
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When it was in its expansive mode a few years ago, I really liked the David Jones Food Chain. Sure it was expensive but there was something about its philosophy that felt good. It cared about its customers and listened. In fact it had a notice board on which customers could provide suggestions. None were [...]
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Where is he? The Gobbler and his previous blog The Garrulous Gourmet have been taken down. All that content gone. It’s funny how bloggers come and go. Some people fade away and The Gobbler has gone out with a bang simply because he has other priorities in life. It’s a brave thing to give up [...]
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This really beats the Teasmade. The Wake n’ Bacon alarm clock. Via Wired. Actually I think I want both. A mystery worthy of Sherlock Holmes from The Independent: “Pascal Henry, 46, a Swiss motorbike courier, set out in May to eat in every Michelin three-starred restaurant in the world – 68 restaurants in nine countries [...]
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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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