Writer, EaterAustralian television viewers are apparently enjoying My Kitchen Rules and Conviction Kitchen. I think the former is unpleasant and mediocre, yet somehow compulsive viewing, while the latter seems to sully its apparently good intentions with prejudice and drama.
Can the honest reputation of foodblogs survive the PR-foodblogger relationship?
It seems foodblogging has matured far enough to be entwined in a pretty tiresome game of cat and mouse with restaurateurs and public relations (PR) companies, egos, money and more. It's worth contemplating what the fallout will be.
This article has been brewing for a few months, as I tried to reconcile my opinions about freedoms, community, advertising and blogging with some of the changes that have been happening in Melbourne's foodblogosphere.
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.
Soulless food: My Kitchen Rules
Yet another unreality food show has hit our Australian telly screens. My Kitchen Rules, where teams representing five states vie for the title of most-self-confident but not-quite-expert home entertaining maestros. People showing off to each other isn't exactly my idea of fun cooking viewing, but hey, maybe there's something to enjoy in it.
Masterchef Australia's macarons: bad crunch
Every contestant in Masterchef Australia episode 61 had crunchy macarons. (Ok, except Andre, who didn't have macarons at all.) The microphones captured the powdery crunch. It should never have been like that. I think I know why it might have happened. NOW UPDATED with extra stupid stuff.
TASTY PRESERVES
Sow stalls in Australia
I don't think most Australians have any particularly awareness of the conditions for livestock animals in Australia. We hear occasional stories from overseas and can, of course, read books such as Fast Food Nation or The Omnivore's Dilemma to get even more of an idea. We know that chickens lead an awful life in battery farms, but what of pigs and other animals in Australia?
Read more Tue 03 Mar, 2009Review: 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, 2008Pastéis de nata — Portuguese custard tarts
Of the many baking projects I've launched in the last ten years, only one has caused serious weight gain, burns and an absolute lack of fear of puff pastry. Portuguese custard tarts, known as pastéis de nata (cream pastries) or pastéis de Belém (Belém...
Read more Tue 04 Nov, 2008Searingly sour citrus tart
Ouch! The lemon tart that took my breath away. Delicious, in that I-want-more-but-it-scares-me kind of way.
Read more Tue 08 May, 2007Tarte aux framboises (raspberry tart)
Here you have my first straight food-porn post. Um, I mean the first unabashed food-porn post. A birthday nearby was the occasion for making my first tarte aux framboises.
Read more Wed 24 Oct, 2007
