Writer, EaterJust a quick heads-up to anyone who hasn't seen mention on other blogs around town. On Saturday, 5th April the next Bloggers' Banquet will be held in beautiful Dromana. For full details head over to the land of the Purple Goddess.
I feel myself drawn inexorably to baking projects that have no end, just a rocky path of discoveries, flops, experiments, successes, flops... Not content with macarons and pasteis de nata to add girth and grey hairs to my existence, I started playing with canelés de Bordeaux...
Read more Fri 25 Dec, 2009
This is the second in a special series about the macaron de Paris. Find out all the factors which influence successful baking of these beauties, and try out a 'simple'...
Read more Mon 10 Dec, 2007I'm curious about how political/social beliefs or traditions shape where people will shop or dine. A timely example is that of Max Brenner, the Israeli chocolate company, which is broadly popular in Australia, but an unacceptable place to visit for some consumers. I wonder what other examples exist here or elsewhere?
Read more Fri 15 Jul, 2011It seems foodblogging has matured far enough to be entwined in a pretty tiresome game of cat and mouse with restaurateurs and public relations (PR) companies, egos, money and more. It's worth contemplating what the fallout will be. This article has been brewing for a few months, as I tried to reconcile my opinions about freedoms, community, advertising and blogging with some of the changes that have been happening in Melbourne's foodblogosphere.
Read more Sun 17 Oct, 2010
I've never been to a chocolate factory. I've long dreamt of bathing in couverture, taking illicit bites of bonbons on the production line, and other interesting fantasy activities. Even in a chocoland like France it's almost impossible to come close to such an...
Read more Thu 18 Jun, 2009
With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the French bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. 
Deliciously G-Free combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. 
Home brewing and wine-making is fun, easy and hugely satisfying. Andy Hamilton's no-nonsense, easy-to-follow guide will enable the beginner and inspire the expert with over 100 recipes including beer made not only from hops but also yarrow, mugwort, elder and other foraged plants. 
Hawksmoor at Home is a practical cookbook which shows you how to buy and cook great steak and seafood as well as how to mix terrific cocktails and choose wine to accompany your meal, all from the highly acclaimed British restaurant.