Writer, Eater
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 about a year ago. Why? Why? The lure of something that absolutely required expensive copper moulds and beeswax must have clinched the deal.
I've had to make some technical changes to the site because my bandwidth quota is being consumed too quickly. If you notice any images that aren't loading, please drop me a line or leave a message here. (But I hope everything is going smoothly.)
Woolworths clearly weren't satisfied with selling imported "artisan" bread all the way from the other side of the Pacific, but also have a diverse range of pastries from Europe. They've been selling them for at least a few months, but I've been slow to write about it.
Five days in Corsica, surrounded by the azure waters of the Mediterranean, dwarfed by mountains and cliffs, eating myself full with sausage and cheese. That was the plan. The food part of it didn't quite...
Read more Mon 13 Jun, 2011
Many of my readers know of my macaronic obsessions. As the latest batch, made for the foodblogger get-together in March, was well received I thought I'd publish some pretty photos of them and tell you more about the flavours, add a tip or two, and alert you to a macaronic...
Read more Sat 21 Mar, 2009
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, 2008
I once lived in Canberra. In the late 80s it was shockingly quiet. For a city overrun with public servants, diplomats and the entourages of politicians, it offered relatively little in the way of...
Read more Thu 06 Dec, 2007
At some point I'm going to have to stop saying oh-my-god another-month-has-passed! But it seems only days ago that I was munching on éclairs. Lo! today it's time for lavash crackers, thanks to the Daring Bakers. No buttercream. No ganache. No calories (almost).
Read more Sat 27 Sep, 2008
In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. 
April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes. 
Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. 
More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.