Writer, Eater
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 at the end)… What was your childhood vanilla slice like? Did it have a different name? And how long has it been around?
I'm curious about how political/social beliefs or traditions shape where people will shop or dine. A timely example is that of Max Brenner, the Israeli chocolate company, which is broadly popular in Australia, but an unacceptable place to visit for some consumers. I wonder what other examples exist here or elsewhere?
Have you ever met one of those people who looks ascance at you when you suggest having an ice-cream in winter? "But it's 8 degrees and raining!" they exclaim. So bloody what? Of courrrrrrrrrrse you should eat it all year round. So here we are at the winter solstice (in the southern hemisphere) and I decided to do a flavour that straddles ideas of cold and wishes for warmer weather.
Five days in Corsica, surrounded by the azure waters of the Mediterranean, dwarfed by mountains and cliffs, eating myself full with sausage and cheese. That was the plan. The food part of it didn't quite come together. I blame the tourists.
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.
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
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...
Read more Fri 04 Feb, 2011Australian 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
All sorts of things grow when the weather is going crazy. In Paris this week, the temperature fluctuated between 14C and rainy and 35C and excruciatingly humid. I got home from a day of walking around the rive gauche (Left Bank = mix of university, studenty, somewhat...
Read more Fri 29 May, 2009
Over at Australia's SBS Food site there's an article about blogging called Everyone's a Critic, published on Oct 7. I'm not sure how you find it if you don't already know it's there. When you do find it, there's a surprise. It's all about...
Read more Fri 17 Oct, 2008
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.