In praise of salt
Have you noticed how, if you cook a meal for folks who like eating but aren’t as obsessed with cooking as One is, that they often rave about the incredible flavours you produce? I realised early in my...
View ArticleThings on Toast
I’m thinking of another page or two – Things on Toast, to start with. Along the lazy lunch idea, but lazier. Am brain dead after a long day, but what do you people put on toast – or Ryvitas (mmm) –...
View ArticleThe happiness of getting it down right: cooking and books
Ian McEwan said a lovely thing in a long profile of him in the New Yorker the other day, about the deep pleasure of writing a good sentence (what William Maxwell, I believe, described as “the...
View Articlea currant affair
Another new page is gasping for your attention – I want to know which surprisingly versatile life-giving ingredients you keep in your kitchen at all times? Check out the new essential ingredients page...
View ArticleHaving a gander at foie gras & hypocrisy
Hmm. This book review from Salon.com proposes that foie gras production (that I mentioned in the post on David Foster Wallace’s lobster) is not inhumane, and that anyone who whines about it and yet...
View ArticleThe empress’s column
It’s a source of continual frustration to me that the Sydney Morning Herald’s Good Living online section does not include the regular ‘Three of a kind’ column by Stephanie Clifford-Smith, she of the...
View ArticleYour mother’s kitchen gear you wish you had
In a beachside holiday house recently I had the pleasure of using this rather spesh Sunbeam electric frypan – the kitchen was small, there were three of us cooking at once, and I needed to cook split...
View Articlethe White Man cometh
At the Sydney Writers’ Festival program launch last night (where incidentally their catering sponsor The Roo Brothers gave away jars of chilli jam and some pretty good oyster knives – but I do believe...
View ArticleThe parsnip and the princess
Last weekend my friend, who is publicity shy and thus shall be known only as the Princess of the Parsnip, cooked us a brilliant Middle-Eastern dinner of delicious slow-cooked lamb with pomegranate...
View ArticlePosh Nosh paella
Love Posh Nosh, with the Hon Simon & Minty Marchmont, from their lovely restaurant The Quill & Tassle. The first of many episodes to appear here, I hope. Thanks to my witty mother-in-law for...
View Article