Writer, Eater
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.
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.
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.
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?
Strange. I'm dining fine in Australia, yet the menu isn't French, Italian or Mod-Oz. Some of the staff and chefs speak a cuisine-appropriate language, but are most likely home-grown. The cuisine is usually regarded as meat-heavy and conservative. George Calombaris's very modern food successfully marries cutting edge with Hellenic tradition at The Press Club. It's hard to...
Read more Tue 19 Feb, 2008
I can feel myself approaching an equipment crisis. My favourite food processor is no longer sold in Australia and spare parts are crazy expensive. My kitchen scales are on the way out. My new spatulas bend too much. And just recently I lost the paddle for my ice cream maker. All such...
Read more Mon 14 Mar, 2011
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.
Read more Fri 19 Sep, 2008Allegedly popular and probably good -- a recent tip-off about a new fancy-cake-place in Melbourne. It was the sort of tip you might embrace with exuberant expectation, but which history has taught you to approach circumspectly for fear of desperate disappointment. The place will not be named. I'm not convinced it deserves publicity. [...]
Read more Tue 11 Sep, 2007
A few weeks ago I was 'tagged' by Amelita at Squishyness to list seven food facts about me. Here, at last, is a list of tidbits. It's all here -- hoarding, allergies, disappointment and substance abuse as a toddler! You never...
Read more Tue 04 Sep, 2007
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. 
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. 
For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. 
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.