Saturday 0830 Attend Barbeque Madness at Sydney Morning Herald Grower’s Market at Pyrmont Park. Join David Tanis of the legendary Chez Panisse restaurant in Berkeley, California, and a stellar line up of 10 Sydney chefs including Kylie Kwong. Sessions are held every half an hour. We all stumble down to breakfast about 10ish before stumbling [...]
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1540: Flight DJ849 arrives into Sydney Meet your Astra Limousines driver for your transfer to the InterContinental Sydney. Delays! The storms in Melbourne means that I don’t arrive until after 5pm for a drinks party at 6pm. 1800: Meet Destination NSW in the lobby of the hotel for transfer to the Hilton Hotel for the [...]
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Hungry Jack’s Angry Angus that arrived with “ANUS” written on it. The gourmet burger is now mainstream. Even Hungry Jacks has its own salt and fat packed version dragging down the reputation of Angus beef. It’s the latest trend in food, knowing the provenance of your ingredients – with Maccas being the first mainstream brand [...]
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This is one of the most memorable and best value dishes I ate while briefly in Sydney – the $6.80 Tofu with pork floss and 1,000 year old eggs – at Din Tai Fung at World Square. I think it was even better than the Shao-long bao, which has become so fashionable at Yum Cha [...]
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Drive out the Sydney CBD, over the Anzac Bridge and turn left down Darling Street and you are on the wrong side of the tracks. Or you were a few years ago. This is the home of the working man’s pub, The Tigers rugby league team and, once upon a time, the modest terrace that [...]
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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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