blogsAU

Mainstream and new media incompatible? (or: Does The Age Epicure censor bloggers?)

By Duncan on Wed 18 Jun, 2008

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.

Posted in blogging, blogsAU, food, hl, local, media, technology | 18 Responses

TASTY PRESERVES

Three flavours of macaron

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...

Canelés de Bordeaux (or: my love of copper moulds)

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...

Spring harvest in Paris

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Amazon tastes bad

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Hot cross buns save the day

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...

recently on The Gastronomer's Bookshelf

New edition: Baking Artisan Pastries and Breads 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.
New release: Smoking Meat 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.
New release: La Tartine Gourmande 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.
New release: Asian Tofu 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.