Which of the above cheese aren’t you allowed to eat? If they were made from raw milk then none. But if proposals put forward by Food Standards ANZ (FANZ) go through only the hard and semi hard cheeses. And you won’t be able to buy (legally) raw milk altogether. The world is divided as to [...]
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Billy the goat cheese This is a guest post by Laurie Gutteridge. He runs the Taste Cheese website and blog and the splendid cheese room at Innocent Bystander in the Yarra Valley. You can also follow him on Twitter as taste_cheese. (If you have something on value to say I’m open to guest postings – [...]
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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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This photo really doesn’t do the Billy Hard Cheese from Tasmania justice. In real life I couldn’t describe it. It’s somewhere between a artisan soap and fossilisedice hockey puck. It has a nutty flavour and a nice whiff of goat about it. This is a welcome change to the pristine cheeses made locally that only [...]
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Italian buffalo mozzarella I’m not going to even go there and tell you about the agro I’ve been giving a friend for entering our house and taking the remainder of the last cheese I posted here. It turned out my neighbours were coveting it too and were contemplating breaking and entering. Anyway Steve at Kirkfood, [...]
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Mungo, the little bastard who stole the Parmigiano-Reggiano and much more This is the dog with the embarrassing problem that stole the Parmigiano-Reggiano that had been hardening in the fridge for weeks. Little bastard. Luckily I had already shaved, with a dangerous weapon, some of hard stuff onto the pasta and ragu. There’ve been many [...]
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Pornographer: Christina Simons Shopper: Ed Charles Venue: Richmond Hill Larder and Cafe Verdict: Chuffed. With subtle flavours we matched it with a light complex pinot.
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Photography: Christina SimonsA recipe with beer to celebrate the launch of IMBB? Something with beer batter, perhaps zucchini fritters made with a splash of lager. No, at Tomato we prefer to keep things simple so we will match some food with beer instead of mixing it up. The temptation is to match Guinness with oysters [...]
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Australians love cheese. But there is Australian cheese and French cheese. In Australia the food standards Nazis won’t allow cheese to be sold made of raw milk. That rules out anything made from raw milk locally and, with the exeption of Grana Padano, Parmigiano Reggiano and a handful of others, raw cheeses from overseas. But [...]
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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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