I’m writing to you with what I feel is fantastic news, but with a bit of a twist. I’d love some advice, or better still your help. Together with my wife and good friend, I was lucky enough to see Ferran Adria speak late last year at the Arts Centre. We were inspired by his [...]
{ 21 comments }
I got Ferran Adria fatigue and can only now face answering those questions. It’s not as bad as my Gordon Ramsay fatigue. Anyway I’m over it now. My main task was to ask questions for other publications so not everything was answered in full. In case you missed it Adria was launching his book “A [...]
{ 1 comment }
It’s a mistake when visiting the UK not to enjoy the country’s media while munching on Melton Mowbray Pork Pie, potted shrimps on toast and home made blackberry and (scrumped) apple pies – especially its critics and attack dog journalists. At the top of the tree are Jeremy Paxman, AA Gill, the god Jeremy Clarkson [...]
{ 3 comments }
Thanks to Matt Preston, creative director of the Melbourne Food and Wine Festival, for sharing his exclusive from El Bulli’s Ferran Adria: I caught up with Mr Adria and a few journos at MadridFusion08 in Jan. His opening response was to a question about what the big changes in food were this year. His answer [...]
{ 11 comments }
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…
Copyright Edward Charles and Tomato Media Pty Ltd 2005-2011
