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 based, again on Hugh Fearnley-Whittingstall’s, seems to be similar to most. Ingredients For the [...]
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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 my local Coles didn’t have any lard. I’ll be making Yorkshire puddings with the [...]
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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 pies it is my mission to make the perfect one. Or at least start wandering [...]
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It all started with an idea from Reemski from I am obsessed with food who set up an Australian (and let’s make that NZ too) Foodbloggers Google Group to discuss the idea of an Australian Foodbloggers’ Conference modelled on the not so International one in the US. I’ve also set up a group Google spreadsheet [...]
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“This was not to say that Laurence knew how to bake, though he grew swiftly defensive in response to my expression of surprise at his inability. Biscuits are nowadays a branch of psychology, not cooking, he advised sternly. Laurence had forumulated his biscuit by gathering some interviewees in a hotel in Slough and, over a [...]
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So there I was drawing an interview to a close with Atul Kochhar from the glitzy Indian restaurant Benares smack bang next to the Jack Barclay Bentley dealership on Berkeley Square. A man wants to congratulate Atul on the best meal he’s ever eaten. And he’s from Melbourne. I overhear that his name is John. [...]
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Finally some news – or perhaps information – has emerged from Food Standards ANZ on the submissions last year on the review of raw milk processing standards. FANZ has distributed this pdf which I can’t seem to find on their website where it discusses raw milk products (but their again I have a short attention [...]
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I’m writing to you with what I feel is fantastic news, but with a bit of a twist. I’d love some advice, or better still your help. Together with my wife and good friend, I was lucky enough to see Ferran Adria speak late last year at the Arts Centre. We were inspired by his [...]
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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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