blogging

Syrup & Tang's 4th anniversary and time for a new look

Time flies when you're busy eating delectable things and making biscuits. I'm marking four years of Syrup & Tang by changing the look a bit (the last time was two year back). I hope my readers like the new design and continue to enjoy my writings.

If you notice anything that's not working well, please leave a comment here or email me. There are still a few minor changes to implement this week, so keep an eye out for them.

Can the honest reputation of foodblogs survive the PR-foodblogger relationship?

It seems foodblogging has matured far enough to be entwined in a pretty tiresome game of cat and mouse with restaurateurs and public relations (PR) companies, egos, money and more. It's worth contemplating what the fallout will be.

This article has been brewing for a few months, as I tried to reconcile my opinions about freedoms, community, advertising and blogging with some of the changes that have been happening in Melbourne's foodblogosphere.

Of ovens and baking (and macarons)

macaronbaking2

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.

The Larousse Gastronomique, plus a pile of Christmas book gift ideas

larousseyearend

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.

Two years of Syrup & Tang… it's an anniversary!

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?"

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TASTY PRESERVES

  • Travel 2008 – returning to Portugal, Elvas
  • Tarte aux framboises (raspberry tart)
  • Soulless food: My Kitchen Rules
  • Wild rice, apricot, lemon and almond salad
  • Can the honest reputation of foodblogs survive the PR-foodblogger relationship?