Writer, Eater
Like a gift from the heavens, a PR person offered me frozen pizzas to sample. I'm not the ideal candidate, but with my Duncan's Degustations series underway, how could I resist the opportunity to add to my spectrum of likely-ick experiences? Little did I know I'd end up with a freezer full of Dr Oetker's odd pizzas.
As far as I can recall, I've never voluntarily entered a KFC "restaurant". Occasionally, social pressures mean I have to tag along. Sometimes it means I eat a piece of chicken. If you have to dine in the enemy's clutches, you might as well make it an experiment. As KFC's "The Double" is the latest nutritional-outrage-fuelling fast food product, it seemed like an ideal target for the second epsiode of Duncan's Degustations!
This is the opening episode of a new occasional article series on Syrup & Tang, called Duncan's Dégustations. As a public service (or personal torment) I'll be exposing myself to foods I would normally be sceptical about for one reason or another, just to see if my prejudices are unfounded. I've chosen a Betty Crocker packet cake mix to start things off.
The recently released Secrets of the Red Lantern is a beautiful book. The photography is warm, despite a muted palette. Decorative patterns add a great deal to the appeal of every recipe page. The recipes hold great promise. Despite all this,...
Read more Fri 05 Oct, 2007
The vanilla slice is one of those standard, humble Australian bakery items that qualifies as "good old" for its longevity and as "humble" because of its modest level of finesse. But there are mysteries in all this (and questions for readers...
Read more Tue 30 Aug, 2011
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...
Read more Sat 25 Oct, 2008
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...
Read more Tue 07 Oct, 2008Australian book retail chain Angus & Robertson (A&R) has got itself in the poo. The mainstream media (Fairfax) ran stories briefly (08 August) about A&R attempting to screw its suppliers by demanding payments to cover their 'gap' in profitability.
Read more Fri 10 Aug, 2007
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry. 
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. 
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels. 
Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.