Writer, Eater
Ten months after I last donned my patissier gear and squeezed out a few hundred macarons, I returned to the piping bags for a brief baking blitz. My back hurt for two weeks. So then I made a cake instead.
Pierre Hermé's book on macarons is now in English
The most impressive book on macarons is now in English! Pierre Hermé's 2008 French book "Macaron" is out this month in English.
The flexible macaron Top 20 and why I'm off it
Many people have asked me why I'm not participating in the Melbourne Macaron competition, I've decided I need to write an explanation of my perspective. It's about rules and fees and up-front transparency.
Short and sweet: it seems Adriano Zumbo will be a Melbourne fixture
The Age newspaper this morning mentioned in it's local gossip column that Sydney pâtissier and Masterchef regular Adriano Zumbo is on his way to having a presence in Melbourne. I wonder if that explains his increasingly frequent visits!
Could this mean tastier times to come in Melbourne?
Macarons at Liaison café
For those of you who like my macarons, click here to read more about what's happening at Liaison café in Melbourne.
TASTY PRESERVES
Danish frisky creamy balls
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!
Read more Fri 15 May, 2009Beef short ribs cause ecstacy
Last year I came across a recipe for Korean-style oven-browned short ribs in one of my favourite meat books. It sounded very tasty, braising tasty beef with ginger, garlic and other flavourings to produce something deeply delicious. The outcome was nothing short of heaven. Fatty heaven, but...
Read more Mon 10 May, 2010
Michel Cluizel's Chocolatrium
I've never been to a chocolate factory. I've long dreamt of bathing in couverture, taking illicit bites of bonbons on the production line, and other interesting fantasy activities. Even in a chocoland like France it's almost impossible to come close to such an...
Read more Thu 18 Jun, 2009Fantastic 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, 2011
