The best and best value food in Surfers Paradise has long been the tiny Korean and Japanese joints hidden in its low-rent 1970s shopping malls. But it is also worth escaping the main tourist drags for Chevron Island where soba Master Yoshinory Shibazaki & his wife Keiko are bringing Japanese food on the Gold Coast [...]
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The latest news is that John Lethlean and Necia Wilden who yesterday quit The Age and The Age Good Food Guide are joining The Australian not the Herald Sun. Elliot at 1001 Dinners 1001 Nights also has a post on the story from a different source to mine here. Over the years The Australian has [...]
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Gossip is a dangerous thing but my source on this one is pretty good. John Lethlean has quit as joint editor of the Good Food Guide and The Age. His co-editor on the Good Food Guide, Necia Wilden, I can confirm has quit Fairfax Books and The Age. He was escorted from The Age’s Spencer [...]
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Ingredients: serves two 2 eggs 4 slices of pancetta (he says thin but the only stuff I could find was round) Herby stuff 100g butter 1/2 an onion. Diced finely. i garlic clove. Diced finely. One cup each watercress and flat leave parsley leaves. One and a half cups baby spinach 25g grated parmesan Salt [...]
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The spanking clean new urinals at The Melbourne Wine Room. It’s taken a long time and it is only now that I can account or my fascination for lavatories, WCs or bogs – anything but toilets. It goes back to junior school where the teacher punished me for using the word lavatory. Back home I [...]
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Awhile ago I spotted the Omnivores 100 meme on Becks & Posh which was started by Very Good Taste. It was a pretty good list but some of the entries would be better off on a meme of 101 things not to eat before you die. For a start insects. Yes, I know we eat [...]
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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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