The Truth About Eggs
Tapenade is a simple Provençal mix of anchovies and olives and capers and garlic. There are few things with more guts and flavour. It’s also black as sin, making for a great colour foil for the white of a boiled egg. Looks great as part of a picnic spread.
This is a dish for those who [...]
Tom Yam Cray – An Aussie Asian Classic
This dish is a natural follow-up from the cook-up of a cray or a mud crab or prawns. It’s not the sort of dish I’d make from scratch, without the fun of the night before. It does make for a classic dinner party opener, a natural partner for sparkling wine.
The classic Thai soup, Tom Yam, [...]
Preserving Summer
We’ll all die, but preserve your memory like the oils of summer. Put your favourite recipes into your book, in your handwriting, with your cooking stains. That, truly, will last forever.
There’s something very instinctive about preservation. Holding on to what we have. Preservation followed by regeneration. The story of life. In the kitchen, we discovered [...]
Don’t Discard The Bones
You don’t really need good stocks in your kitchen, just like you don’t really need flowers in your garden or tickets to the Grand Final, or an opinion on the Mabo judgement or the Australian Republic. Life goes on. It’s just a little bit different.
I have tended away from making stocks in the past for [...]