Writer, EaterGeorge Biron over at Sunnybrae had a post about two weeks back about cassoulet. I like this quote:
Those of us who are looking for a definitive version of anything I am convinced are missing the point in cooking.
Wise man. And the discussion of cassoulet ingredients is good too.
Here you have my first straight food-porn post. Um, I mean the first unabashed food-porn post. A birthday nearby was the occasion for making my first tarte aux framboises.
Read more Wed 24 Oct, 2007
The last breath of 2007 has been exhaled. As well as wishing all a wonderful 2008, I think it's time to clean out all the pieces of deliciousness which I didn't get around to writing up properly. Think of this as being the end-of-year/start-of-year food porn clearance.
Read more Thu 03 Jan, 2008
How hard is it to make a set of consumer digital kitchen scales that are reliable? Too hard, it seems. In this article I write a little about some scales I tried and wonder what my readers have found to be reliable. There's also a list of the criteria I use in...
Read more Sun 12 Dec, 2010
There's a pâtissier in Sydney who has been attracting some attention for his Pierre-Hermé-esque creations. There's a chocolate-brand concept store which (I believe) introduced Sydney to macarons. There are serious pretzels to be...
Read more Sat 16 Aug, 2008The relationship between mainstream media publications and the online world is strange in Australia. A new media of blogs, independent commentators, expert forums and the like has burgeoned in cyberspace. Despite this, the mainstream media is often strikingly silent about the new media contribution to knowledge and debate. The food community online knows only too well in what poor regard they're held by some. Perhaps it's time to consider the threat it poses to old media interests.
Read more Wed 18 Jun, 2008
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. 
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. 
For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. 
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.