Writer, EaterTuesday this week is violet and green!
Look out for special news about the macaron schedule for next week, including a day for pre-orders!
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
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, 2008I don't think most Australians have any particularly awareness of the conditions for livestock animals in Australia. We hear occasional stories from overseas and can, of course, read books such as Fast Food Nation or The Omnivore's Dilemma to get even more of an idea. We know that chickens lead an awful life in battery farms, but what of pigs and other animals in Australia?
Read more Tue 03 Mar, 2009
Some wonderful internet services rely on so-called 'intelligent systems' to keep you interested and stimulated. They guess your preferences, guide your choices, point you towards new (and lucrative) potential purchases. Amazon took me on a recommendation ride, spanning Jamie Oliver, high heels and Posh Spice.
Read more Sun 27 May, 2007The findings of the 2007 Australian National Children's Nutrition and Physical Activity Survey were released today. There's been a little media attention, and I guess this will ramp up as the dailies run it and the various 'stakeholders' start saying their piece. The results? Depends who you listen to. I'd say that, notwithstanding some analytical gaps, things don't look as bleak as the non-expert 'epidemia' scaremongers like to say.
Read more Fri 03 Oct, 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.