Tickets are available to eat truffles, loads of them, on Thursday night. Our first truffle diner was an instant sellout. The same goes for the first tranche of tickets for our second dinner this Thursday at $65. The good news is that St Ali are releasing a second tranche of tickets at $85 a head, [...]
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Madame Truffles’ Simon McCrudden and Bernadette Jenner: opening this week next door to St Ali. T ruffle season is now in full swing, with supplies coming in from NSW, WA and Tasmania. And starting this Friday, Australia’s first pop-up truffle shop – Madame Truffles – opens for the month of July in the St Ali [...]
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What: Olifactory extravaganza: truffle tasting dinner When: Friday 1 July, 6.30pm Where: St Ali, South Melbourne How much: $65, including wine How many: 30 places How to book: Email me This is an invite to an exclusive exotic extravaganza, an olifactory experience beyond comparison a truffle tasting dinner being held to kick-off the Fringe Food [...]
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It was an urgent call to action the other Friday from Prahran Market’s Twitter stream: “Stop press! Black WA truffles in an hour ago! These were in the ground this time yesterday! Damian puke (sic) mushrooms” Pretty soon I was on the tram from South Melbourne to pick up the car in St Kilda. The [...]
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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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