Gordon Ramsay caught in the lens in Melbourne…shortly after admiring the blouse of an Age writer… Apparently most chefs are at it not just Gordon Ramsay. The Times in London reports: “Close working relationships are formed in the intense kitchen environment, while partners are often neglected at home, unable to understand the stresses and strains [...]
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Photography: Christina Simons p>Do I need say anymore about Bourdain’s blog apart from I found this via Slashfood? Perhaps I should also milk the archives: Part 1: A beer and a fag with Anthony Bourdain Part 2: On Ladro Part 3: Eating in Melbourne Part 4: No hippy shit Part 5: casual eating Part 6: [...]
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Well look what landed in my in tray this week – Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) and Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics. Having recently spent an afternoon in the kitchen with Robin Wickens, a local chef of a similar [...]
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News reaches me from the moles at Holy Moly that Delia Smith is being sexed up in a Jamie Oliver way for her next TV show. For those of you who aren’t familiar with Delia she is very precise, foolproof, a bit boring and possibly one of the richest women in England. She even owns [...]
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Gordon Ramsay: “Ladies, I’m 100% real, there’s no need to pinch quite THAT hard!” Ellie the Kitchen Wench received a pack of Monsieur Truffe raspberry truffles for her winning entry (above) to my Gordon Ramsay caption competition. I think she liked them. She says: “…oh lordy, I don’t think that taking a bite of chocolate [...]
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Gordon Ramsay visits larger than life presenter Jeremy Clarkson. Not only is Jeremy Clarkson so rich that he lives on the tax haven of the Isle of Man but he also lives in a penis-shaped house.But his very small… well you watch it to find out.I found this very funny on a hot afternoon.
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CAPTION COMPETITION: Kylie (left) and Monique from the Tomato posse want your caption suggestions. Monsieur Truffe truffles for the winners. I’ve a bloody awful headache but it went something like this: Tomato: “My friend Neil wants to know why you didn’t just kick Marco Pierre White in the bollocks.” Gordon Ramsay: “We scrapped a couple [...]
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I was becoming jealous of all the Gordon Ramsay tales from Sydney and thought I was missing out. It appears he is a bit of a ladies man wooing Cucina Rebecca, kissing Julia and offered a bit of Mr Darcy for Augustus Gloop. Now I’ve been unexpectedly invited to a Gordon Ramsay supper at Lamaro’s [...]
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Perhaps your way here from the food issue of The Age (Melbourne) Magazine . If you haven’t seen the mag, London-based Aussie food writer Terry Durack quotes Anthony Bourdain from an interview with Tomato from a year ago. You can check out my full Anthony Bourdain archive. He says this of Ronnie di Stasio in [...]
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Hot goss. Uber Morrocan chef Greg Malouf has sold out of his high end city restaurant Momo to Jamie Oliver, who is (I think) about to hit town. Apparently, the deal will be announced announced later this week. REMEMBER: You read it on Tomato first! More chef Gossip: Who created a kitchen nightmare for local [...]
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Celebrity chefs who don’t cook, restaurants with more publicists than cooks, megaplexes, unisex bathrooms and foam. Check out Epicurious’s ten restaurant trends we hate.
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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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