Our Blog
When fresh asparagus hits the markets, when it’s time to slow roast quince, when the best oysters splash out of the sea, I’ll be here to write about food, thoughts, new ideas, and refreshers on the old classics.
Minestrone
Having a pot on the stove at this time of year is almost mandatory for some homes, especially at this chilly time of year. Luckily a pot of Italian nourishment can be as simple or as complicated as you like. Making it suit you is smart as well. Vegetarian, or made...
What made the mushroom farmer a good person? He had really good morels.
Where are you on the scale of Mushroom love? Spending the time preparing them well will make all the difference. Raw & sliced in summer is all fine and dandy, but learning how to make your mushrooms really shine will get them to a 10 on your flavour scale. Mushrooms,...
Pissaladière
July 14th is Bastille Day, and I do love celebrating anything to do with food. My last overseas trip was to France, the traditional French fare included baguettes, fresh berries and cheeses at local markets and also the freshly baked Pissaladière. Almost pizza, but...
Convince a Quince to Mince with a Prince called Vince.
Here in Sydney, May is our usual start for the rug up & chill for winter. I’ve seen the first boxes of quince in the markets, so I’m itching to get a batch on to cook. Quince have an amazing fragrance, so they are marvellous used as a centerpiece indoors, and will...