Writer, Eater
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!
The cruelties of good nutrition – or the day the broccoli came home to roost
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.
Product: Cocoa Farm Shiraz Infused Wine Chocolate Barrels
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.
Gânache Chocolate (Melbourne), and a hangover
I awoke to a hangover. A dull pain knocked at the back of my skull. Had I been an alcoholic hypocrite? Heavens, no! This was a very special hangover. Chocolate. Read about a new venture in Melbourne which will certainly keep the bar high for the chocolate scene.
Storing your chocolates in style
How do you store your chocolate? At various times I've made sure my chocolate was happily resting in many places, but not in a ludicrously expensive wooden vault.
TASTY PRESERVES
Fantastic chocolate ice cream, plus equipment failure
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, 2011Does Slow Food know its audience and goals?
Melbourne is alive with the annual Melbourne Food and Wine Festival. A special event as part of the two-week festival is 'A Taste of Slow', held this...
Read more Sun 24 Feb, 2008Review: The Press Club, Melbourne
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, 2008Gânache Chocolate (Melbourne), and a hangover
I awoke to a hangover. A dull pain knocked at the back of my skull. Had I been an alcoholic hypocrite? Heavens, no! This was a very special hangover. Chocolate. Read about a new venture in Melbourne which will certainly keep the bar high for the chocolate scene.
Read more Fri 25 Apr, 2008La Macaronicité 3: the more reliable macaron recipe and a few tips
Macaroniers, Macaronistes et Macaroneurs... So you want to make better macarons? Welcome to the third instalment of La Macaronicité at Syrup & Tang! This time it's all about Italian meringue and some...
Read more Fri 14 Dec, 2007
