Writer, Eater
Welcome to the first two flavours! Permit me to introduce Clancy and Zara.
CLANCY dark: small bursts of the juice of an Australian native finger lime (a hint of pepper in the flavour) are a refreshing surprise, hidden in a dark chocolate ganache.
ZARA white: fresh passionfruit in a white chocolate ganache.
Like a gift from the heavens, a PR person offered me frozen pizzas to sample. I'm not the ideal candidate, but with my Duncan's Degustations series underway, how could I resist the opportunity to add to my spectrum of...
Read more Wed 25 May, 2011
A real city at last. Seville throbs with life. As the days have passed, I've felt the city-dweller in me yearning for a little more buzz than even Granada had managed to provide. The city is lush with enormous, blooming jacarandas. Beautiful violet blossom seems to light up the streetscape....
Read more Sun 01 Jun, 2008
I am disturbed, disturbed! An article in The Guardian late last year drew my attention to the existence of a list. A subversive, deeply disturbing list. A list with earth-shattering implications for my hitherto guilt-free...
Read more Sun 25 Jan, 2009
Last year I came across a recipe for Korean-style oven-browned short ribs in one of my favourite meat books. It sounded very tasty, braising tasty beef with ginger, garlic and other flavourings to produce something deeply delicious. The outcome was nothing short of heaven. Fatty heaven, but...
Read more Mon 10 May, 2010
I'm not a great salad eater, probably because leafy ones tend to splash and I can't stand splashy food, but I love this one conceived late last year when apricots had come into season. I made it again recently with dried apricots and it was still pretty damn good, if you ask me. A great...
Read more Sat 12 Apr, 2008
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry. 
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. 
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels. 
Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.
Wonderful! Am absolutely pumped to try these! Flavours sound great!
The flavours sound fantastic! Congrats! Just waiting for you to start shipping nationwide now..
I tried both of these today and they are divine. I love the "pop" of the lime. In fact, I bought some to share with my partner, but am finding it very hard to resist eating those too. Perhaps I just have to give in and pretend they never happened.
LOL Nationwide shipping is a looooooooong way away. Glad you all like the concept of these flavours, and thanks to Injera for her positive impressions. New flavours coming…
I was fortunate enough to have a taste of both Clancy & Zara today and was left wanting!
Now I know nationwide shipping is a long way off, but how about the other side of the river?
Absolutely delicious! Tried them today. I loved the passionfruit especially, what an inspired flavour.
xox Sarah