I just discovered the contact form has been broken for about two weeks – the only thing to break in my Wordpress 3 upgrade. A fix is in place, so people can now contact me again successfully.

For those of you who like my macarons, click here to read more about what's happening at Liaison café in Melbourne.

The lure of supermarkets and convenience stores is irresistible when I travel. The novelty of different packaging, mysterious powders, new chocolate brands (mostly disappointing), and the cornucopia of snackfoods can keep me entranced for ages. Collected novelties travel home with me and then, embarrassingly, lie neglected on a shelf for much too long. See my collection and perhaps tell me about yours…

In this tale of Family Circle, crème brûlées and billowing smoke, learn how my Parisian correspondent worked through his custardy obsession to deliver a how-to guide to burnt sugar custard for Syrup & Tang's readers.

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 heaven nonetheless. If you haven't cooked beef this way, I highly recommend it.

[UPDATED: PRODUCTION HAS ENDED FOR NOW. SEE THIS ANNOUNCEMENT]Some people are organised enough to document a project and then tell their readers all about it, blow by blow. Not me. All good intentions of snapping photos evaporated as I juggled the eccentricities of an induction stove, the buttons and dial of a fancy Rational oven (it does almost anything, except tell me why it's not doing what I want!), and the largest macaron batter I've ever made! You see, on Monday I stepped into the kitchen of the new food venture, EARL Canteen, by Jackie and Simon.

For the most part, I'm not the kind to dally over, under or prior to breakfast. Once upon a time, I could barely manage the few minutes of showering before my stomach felt like it was devouring me. Breakfast easily becomes a torture of digestive impatience and longing for tasty treats, and after quite a few years of travelling, I can now manage almost 45 minutes without food before my stomach starts gnawing… luckily, 45 minutes is just right for making puffy pancakes (pikelets, etc).

Have you seen the latest reviews (Rose's Heavenly Cakes, Momofuku, Adventures with Chocolate, and more) or my detailed feature Where Are The Good Meat Books? Read them on The Gastronomer's Bookshelf

On the occasion of Jour du Macaron 2010 (I'm a few hours late) and the approximate occasion of Syrup & Tang's third birthday, I have decided to write about ovens, rather than presenting more pretty domes of deliciousness. Why ovens? Because a lack of understanding of how ovens work is one of the main causes of so many home bakers' problems. And I promised to write about them a year ago. I hope there's something in here to hope any inexperienced home baker.

Imagine surviving thirteen nights of durian pong, collecting valuable fruit identification info from a durian seller, and then discovering you failed to write it all down for one's readers' pleasure! I bring you tales of stinkiness with added (incomplete) interesting information, plus news of mangosteen and jackfruit.

Yet another unreality food show has hit our Australian telly screens. My Kitchen Rules, where teams representing five states vie for the title of most-self-confident but not-quite-expert home entertaining maestros. People showing off to each other isn't exactly my idea of fun cooking viewing, but hey, maybe there's something to enjoy in it.

The Gastronomer's Bookshelf is giving away a copy of Momofuku (which looks like a swear word but is in fact a popular New York restaurant).

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.

For lovers of food knowledge, the Larousse Gastronomique is an indispensable book… and I recently slaved over a feature for The Gastronomer's Bookshelf about the new edition and the history of the various versions. Meanwhile, co-editor Mark has prepared a Year-end Countdown with a pile of interesting books you might like to know about, starting with baking and Christmas.

Everyone who knows me well enough to welcome me into their home on my travels knows that I eat one thing for breakfast. It verges on religion. If I stray from the one true breakfast, I am punished with bad moods and heavy stomach (or growling hunger). What's more, perhaps unusually for something so mundane, I'm quite faithful to one brand…

A delicious pairing of whole roasted hazelnuts with sweet, buttery hazelnut shortbread and the lovely tingle of salt crystals. Even people who aren't enthusiastic about hazelnuts might find themselves longing for more. It's just a pity these sablés noisette are a bit tricky to make.

There's a bit of a backlog of things to post about, not helped by 18 days without the internet at home. It wasn't fun. So let's start with a rundown of the reviews that have appeared at The Gastronomer's Bookshelf in the last two or three months! It's been an interesting mix of new books and some serious classics, alongside one book that some of us think never deserved to see the light of day. Read on…

Many Australians are aware that the US behemoth Costco, bulk retailer extraordinaire, opened its first warehouse in Melbourne recently. Costco has received more than a bucket of free promotion through all the media attention it got (and I guess I'm not helping). I've been to Costco in the US and wanted to see what the Australian experience would be like. It's striking how a novelty in one context (me being a tourist in the US) feels so different and unwelcome on my home turf.

Nut pastries involving layers of thin pastry and ground nuts are eaten all the way from Greece through the Middle East to Egypt, Iran, Saudi Arabia and beyond, typically known as baklava/baklawa. Rather than making one of the many recipes I have, I combined the essence of a number of traditions, using spices and scents typical of much of the cuisine of that very broad region.

Book prices have received a lot of attention in the media in recent weeks as the Productivity Commission returned its recommendations on parallel importation rules, alleged to cause high book prices in Australia. Regardless of your feelings about the issue, it's worth noting that those high book prices are being exacerbated by the very chains that claim all restrictions should be removed.

Every contestant in Masterchef Australia episode 61 had crunchy macarons. (Ok, except Andre, who didn't have macarons at all.) The microphones captured the powdery crunch. It should never have been like that. I think I know why it might have happened. NOW UPDATED with extra stupid stuff.

Two months of book reviews on The Gastronomer's Bookshelf you might like, including The Clatter of Forks and Spoons, Anjum's New Indian, Indulge: 100 Perfect Desserts, and The Complete Robuchon!

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 opportunity. The Chocolatrium at Michel Cluizel is a lukewarm towel to the cold shower of chocoholic frustrations.

All sorts of things grow when the weather is going crazy. In Paris this week, the temperature fluctuated between 14C and rainy and 35C and excruciatingly humid. I got home from a day of walking around the rive gauche (Left Bank = mix of university, studenty, somewhat wealthy, public service, cultural and dawdling tourist population). Look what had grown in my bag from the curious cultures floating through the air…

There was a strange box containing…

I had intended to review some of the chocolates from the British chocolatier Artisan du Chocolat, as I was in London recently and had previously enjoyed (and written about) them after a visit in 2007. Some businesses in high-end food succeed in respecting customers, others choose to be rigid and intentionally haughty. Artisan du Chocolat seems on the face of it to fall into a more positive category, but on this visit I was disappointed.

All over Denmark you see signs for frisky creamy balls. At first it seems very odd and rather tasteless, until you realise you're mistranslating. Welcome to the world of fluffy chocolate coated delights… with recipe!

I'm sitting in the Qantas Business Lounge at Melbourne Airport. The food is designed to prepare you for the inflight experience. Actually, I think the food on my flight might end up being better.

For the bakers among you, I have news of fresh yeast. Coles supermarkets are stocking fresh yeast again after a hiatus of three or four years.

Continuing my occasional quest for examples of disappointments in supermarkets, I have found a new example of the import-cheap-product-at-all-costs approach to retailing. What do you think I found?

The latest reviews on The Gastronomer's Bookshelf include Mark Robinson's Izakaya, Michael Ruhlman's Ratio, Pierre Hermé's Macaron, and more.

On Good Friday my mother usually makes her fantabulous hot cross buns. Unsurpassed in the history of Australia. Or something like that. Usually there are just four of us devouring the buns. Read on for a tale of the most unexpected events…

Who'd have thunk it would come to this: hundreds of hits for the word "macaron" (and many nice comments)? When I started Syrup & Tang two years ago, I set the scene with the things I love: books, travel, a moan about dining out, and (somewhat belatedly) baking. Come inside for a little bit of a "that was two years, thank you, what's coming now?"

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 book review.

Olive lovers might be interested in the olive masterclass being run by The Princess and the Providore on March 26th in Melbourne (you need to book).

I have no pretty photos of the very successful foodblogger get-together. A few others have documented the event and expressed gratitude to our hosts.

We've added six more reviews on The Gastronomer's Bookshelf in recent weeks. Venezia, Under Pressure, and more.

I 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?

A few years ago, an American friend of mine in Denver told me of a chain restaurant (he worked there) which had served a slice of cake containing something like 2300 calories. Despite my sweet tooth, that just seemed foully excessive. Not long ago I found a magazine article that confirmed he wasn't lying and that there are a lot of people consuming unimaginable calories in the USA… Another post in my quest to find disgusting food the world over, here's a beautiful illustration of just how many calories can be packed into one pointless meal.

A new get-together of Melbourne's foodbloggers is here! It's scheduled for Saturday 7th March, 2pm, at The Commoner in Fitzroy. Yes, the very kind owners of The Commoner emailed us and offered to host the event, giving us access to their courtyard and… wait for it… their wood-fired oven (named Sergio) for heating up food. The location: 122 Johnston Street in Fitzroy, just off Brunswick Street.

I am lining myself up to compete with Pierre Hermé himself. And I've done something completely new. These beauties are the first completely desiccated macarons ever presented for public delectation. Read more about this limited edition from Maison Duncan. Gasp in awe! (And there's a pretty surprise at the end too.)

I was contemplating a holiday to Iceland. I was reading the guidebooks. The Rough Guides' description of Iceland's culinary delights stopped me dead in my tracks.

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 diet of pastry and chocolate. As if we needed more proof that things haven't been right in the United States in recent years, I fear that the military-industrial-vegetable complex is attempting a green coup.

A heads-up that The Gastronomer's Bookshelf has two new reviews by Mark and me. A Day at elBulli and, as quite a contrast, Barefoot Contessa: Back to Basics. We hope you enjoy them!

I just tripped across a very funny article about a US television cook, Sandra Lee, who seems to create all sorts of abominations. The commentary is funny and the pics and vid are great illustrations.

The last week of the year was delicious. I hope the same goes for all my readers and correspondents! Here are the highlights of the Christmas week and some reminders of many fun articles from 2008, with a few pretty photos thrown in. If you're a reader but not usually a commenter, why not say hi?

Sweet readers, it's time for me to announce the launch of a new website. Book reviews. For you and me. By you and me (and you and you and you). All about food, wine and tummies. I got tired of superficial, uninformative reviews in the papers and decided it was time to fix it! The Gastronomer's Bookshelf has been in development for a number of weeks and has just opened for everyone. If you have books you want to tell others about, or books you've already reviewed on your own site, why not share your helpful perspectives on The Gastronomer's Bookshelf?

The Cocoa Farm brand might be known to some. A product received for review was small barrel-shaped chocolates with pieces of currant 'bathed' in shiraz. Meh.

It seemed time for a little Christmas spirit, though most of it seems to be passing me by at the moment. On the occasion of a little lunch at my place for friends, I wanted to serve some new flavours of macarons to my faithful tasters. Some very new creations and ingredients this time round, involving Christmas flavours and a very Australian memory.

This month's Daring Bakers challenge comes to you in stereo on Syrup&Tang. My Parisian correspondent, Harry, has taken up the Daring Bakers cause and baked his little heart out. Alas, he lacks a blog, so he's posting here alongside me. What did we make? Caramel Cake with Caramelised Butter Icing. If your favourite bloggers have mysteriously gone offline, it might be due to the sugar-induced coma of following the recipe to the letter.

France is seeing the rise of homegrown celebrity chefs and open concern about dining habits.

Eating Between the Lines has received a bit of media attention since its publication recently. I heard a radio interview with the author and found the discussion interesting. I've now worked my way through the book and as you'll read, I wasn't impressed. This is a work which ranges too broadly and has difficulty bringing together the threads. The author specialises in well written social commentary, but without enough insight to make for powerful reading.
 
 

Although most of the food I cook is quite definitely suitable for guests, there are one or two dishes which fall into a sort of 'private comfort' zone. People I've lived with have eaten them by force of commune, but I don't feel comfortable sharing these dishes with guests. I reveal one here and ask you to do the same…

We've long known that supermarkets don't really value good veg. Here's yet another example thanks to Duncan's foodcam.

Of the many baking projects I've launched in the last ten years, only one has caused serious weight gain, burns and an absolute lack of fear of puff pastry. Portuguese custard tarts, known as pastéis de nata (cream pastries) or pastéis de Belém (Belém pastries) do something magical to many eaters. They are an enchanting combination of lightly crisp pastry layers and a very, very pleasant egg custard filling. And, of course, they're a little tricky to make at home. [UPDATED]

I've been meaning to write this for months. Where oh where is the Australian culinary content on Wikipedia? It's pitiful. Stephanie Alexander is completely absent. Maggie Beer is described as a 'cook' and Shannon Bennett doesn't even get a mention. If you explore related categories, you'll find that numerous significant restaurants are missing (Quay, Aria, Bennelong, Claude's, Grossi Florentino, Mietta's, Jacques Reymond, Vue de Monde, etc), while alongside the few notables (Bistro Moncur, Flower Drum, Berowra Waters Inn) are dross like the Pancake Parlour and Henny Penny. This needs fixin' good!

It's pizza time in the Daring Bakers' Challenge. I love pizza. Too many think of it as a fundamentally unhealthy food to be banished from kitchen. Codswallop. Anyway, as I make pizza regularly, to do something novel required a little creativity… so I decided a 1980s flashback was in order.

Not too long ago, someone asked me 'so do you cook?'. At the time, I was standing over an oven full of macarons and a small bowl of chocolate ganache. I was a little confused by the question. I submit, herewith, some slight evidence of other cookery in my kitchen, involving big lamb shanks and luscious polenta.

Over at Australia's SBS Food site there's an article about blogging called Everyone's a Critic, published on Oct 7. I'm not sure how you find it if you don't already know it's there. When you do find it, there's a surprise. It's all about foodblogging. But forget about Australia.

I used to like it when Spring arrived. But this year I've had enough. The milk tastes foul at the moment.

Jamie's latest social project TV program hits Australian screens. Commentators will be horrified at scenes of domestic deprivation, but differences between the UK and Australia might make it seem a bit unreal.

I've been following the monthly Paper Chef event for quite a while now. You are given four primary ingredients with which to create a dish. This month's ingredients involved some bold flavours which could go in both savoury and sweet directions. In the preparation of my dish, I think I consumed enough beetroot to change my complexion!

The 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.

I've spent much of the last week limply scrolling the trackball of my nifty mouse, trying to conquer the number of posts in my feed reader. As I reached a milestone in scrolling, a timely gift made life just a little rosier.

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).

Readers might be interested to know that I've got three articles over on another site, touching on service, obesity and water.

Have you rummaged in your undergrowth recently? Did you see any deeeeep blue flowers? No? I guess yours might be one of the gardens I pillaged for a supply of violets. Sorry 'bout that. But it was worth it. Violet jelly. Beauuuuutiful.

George Monbiot has a piece about growing produce and why supermarkets can't give you the beautiful fruit you might desire.

The New York Times writes about the growth of down-sized supermarkets, based on a perhaps British model of small 'express' or 'local' supermarkets.

In case my readers think it's just Australia which has mostly crap macarons, see shocking images from Paris here!

With frozen éclair shells still quite fresh in the freezer, what better to do than give them a little warmth and crisping for Father's Day? And to break the monotony, I tried my hand at a tarte tatin for the first time, with delicious results (and some tips for you).

Another month has flown by and it's time for the August Daring Bakers' Challenge. Pierre Hermé's chocolate éclairs were flavour of the month (from his Chocolate Desserts book with Dorie Greenspan). I love éclairs but rarely eat them. Often they're a bit rubbery after sitting too long in a cakeshop display, so the encouragement to do them at home was welcome! Making choux pastry isn't without its problems, however…

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 had in a chain bakery. And there's delicious Thai food. I bring you new tales of (failed) macarons and cakes from the Emerald City, plus other tidbits.

Once upon a time there were no supermarkets. Imagine! Few people who have grown up in Australia have known or remember a life without sheds filled with neat aisles of groceries and the ka-ching! (or bloop!) at the checkout. Some of us now regard supermarkets as fairly evil, but we are still largely dependent on a lifestyle with supermarkets close to the core.

Although I bake a lot (and not just small almond meringue things), I was finding I wasn't trying enough new things from my piles of cookbooks. So I joined the Daring Bakers. Each month there's a new challenge which remains secret until the end of the month. Then, around the world, crazy bakers post pictures, text, recipes. So here's my first go at a layered cake.

If you missed the news elsewhere, there's a meeting of foodbloggers on 26 July in Abbotsford.

The cauldron of ethical, responsible eating has been bubbling away for a while. Advocates of various issues throw in their own chunk of passion while others try to package this pot au feu in a pastry case, as if consumers could carry it around as a dish of good conscience. I wonder if it serves to do more than confuse and alienate those people who need help and encouragement.

Last week saw the announcement of a significant increase in the minimum wage in Australia. Bang! Restaurateurs have been complaining about how this sort of increase would hit really hard and the flow-on would be large increases in costs to diners. But just how good is their maths?

The financial bottomline often leaves people in care exposed to inadequate catering and little gastronomic freedom.

It's worth reading George Biron's post about cassoulet. Food and thought.

At last I can present the second of two macaron review articles. It's time we visited the home of the macaron de Paris, alas frequently called 'French macaroons'. The macarons de Paris de Paris are plentiful and pricey, and not always superdooper (but mostly miles better than those currently found in Melbourne). See the pics, imagine the flavours, be jealous!

Phew! I've just finished making my Solstice 2008 cake, and not a moment too soon. Sunset is in nine minutes and Another Outspoken Female has demanded that all entries in her baking meme be in by sunset! Of course, it helps if I check my calendar better… I've just realised I'm a day early for the deadline. Don't you just hate it when you bust a gut prematurely?!

The 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.

Regular readers of these pages are very familiar with my obsession with Parisian macarons. Although I've recounted my baking traumas and occasional joys, described in considerable detail ways of making macarons and the hazards to psychological health, and told of encounters with the products of many Parisian patisseries, I haven't done any product reviews. Things are changing! Read the results of the Syrup & Tang jury. You can also catch up on the latest misinformed guff from The Age Epicure.

Crabapple Cupcake Bakery in Prahran Market is closed, with a mysterious notice on the door.

Designers of kitchen scales seem to be getting a little carried away.