Check out on Youtube how the cutaways were made. Finally, $484.60 9including postage) and after a three month wait Modernist Cuisine has arrived. I’ve bought it so you don’t have to but also to add to my collection of books by Peter Barham, Herve This and Harold McGee that examine the science of cooking, as [...]
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Donna is the winner of Ed’s KitchenAid competition. She blogs at Donisbaked and here puts her shiny new machine, which was supplied thanks to Kitchenware Direct, a whirr. So me winning a KitchenAid is old news, but what is new is the pure pleasure using the machine at home is. I’m getting out all my [...]
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Padron peppers: are you game? A box arrived in the post, a big one, packed with padron peppers. They were plump, bright green ones, picked the day before by Garry Crittendon, the pioneering winemaker on the Mornington Penisula, who first planted vines there in 1982 at the age of 28. These padrons were far larger [...]
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There are plenty of reasons to buy Modernist Cuisine: The Art and Science of Cooking. The trouble is that all Australian retailers rip us off so I would, when it becomes available, buy it online If you are unfamiliar with the book, it is the brainchild of former Microsoft chief technology officer Nathan Myhrvold who [...]
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Win some blackberry jam by commenting. Or Apricot. It’s late in the season and the blackberries are almost over. I love this time of year. It’s a time for blackberry and apple pie. And jam making, a wonderful way to preserve any fruit. We used to stomp through blackberry bushes making prickly mazes, hooking far [...]
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A salad fit for @tammois’ pagan house burning tonight. One of the secrets of good cooking is to know how to pack flavour into a dish. In the bad old days of my childhood the school dinner lady boiled the crap out of beetroot and doused it in some kind of industrial vinegar. Needless to [...]
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These garfish, with their long beak-like noses are stunning glistening, shiny fish. There aren’t the cheapest in the markets but at under $17 a kilo right now they aren’t the most expensive fish either. The white meat is delicate and the best way to cook them is to keep it simple. Here we rolled them [...]
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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 them in. Once I had persuaded the bus driver to let me manoeuvre the barrels [...]
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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.
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Fresh peppercorns Two things drag me out of the local groove; mangoes and mud crab. We did the mud crab on full moon. Now it’s the turn of mango. And the fresh green pepper corns discovered at Damian Pike’s stall on the recent bloggers’ tour of Prahran market. Fresh peppercorns are a real treat. In [...]
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Warning: unsubstantiated claims follow Creamy porridge 1 measure of cheap rolled oats 1 measure milk 1 measure and a bit more water A substantial pinch of salt Cook slowly, for an hour or so. Serve with drizzled honey and milk There is one secret I want to share with you. It’s the reason I’m not [...]
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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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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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