Writer, Eater
Continuing my occasional quest for examples of disappointments in supermarkets, I have found a new example of the import-cheap-product-at-all-costs approach to retailing. What do you think I found?
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…
American food nightmares (Men's Health)
A few years ago, an American friend of mine in Denver told me of a chain restaurant (he worked there) which had served a slice of cake containing something like 2300 calories. Despite my sweet tooth, that just seemed foully excessive. Not long ago I found a magazine article that confirmed he wasn't lying and that there are a lot of people consuming unimaginable calories in the USA… Another post in my quest to find disgusting food the world over, here's a beautiful illustration of just how many calories can be packed into one pointless meal.
Eating my way to midnight 2008 — duck, pistachios and stollen
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?
Stop cows from eating grass!
I used to like it when Spring arrived. But this year I've had enough. The milk tastes foul at the moment.
TASTY PRESERVES
End of year notes (with extra chocolate)
The last breath of 2007 has been exhaled. As well as wishing all a wonderful 2008, I think it's time to clean out all the pieces of deliciousness which I didn't get around to writing up properly. Think of this as being the end-of-year/start-of-year food porn clearance.
Read more Thu 03 Jan, 2008Where there's smoke there's crème brûlée
In this tale of Family Circle, crème brûlées and billowing smoke, learn how my Parisian correspondent worked through his custardy obsession to deliver a how-to guide to burnt sugar custard for Syrup & Tang's readers.
Read more Thu 01 Jul, 2010Fantastic 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, 2011Review: Lunch at The Fat Duck, Bray (UK)
An inconspicuous old redbrick building in the Berkshire village of Bray bears a sign of a webbed foot, a feather and a duck's bill, all with cutlery handles. This is The Fat Duck, Heston Blumenthal's...
Read more Sun 11 Nov, 2007La Macaronicité 2: basic technique and simple macaron recipe
This is the second in a special series about the macaron de Paris. Find out all the factors which influence successful baking of these beauties, and try out a 'simple'...
Read more Mon 10 Dec, 2007
