Writer, Eater
Time flies when you're busy eating delectable things and making biscuits. I'm marking four years of Syrup & Tang by changing the look a bit (the last time was two year back). I hope my readers like the new design and continue to enjoy my writings.
If you notice anything that's not working well, please leave a comment here or email me. There are still a few minor changes to implement this week, so keep an eye out for them.
And so six months of squeezing piping bags, banging trays, swearing at ovens and buying plastic boxes every time they're on special has come to an end. Here's my 2010 macaron sign-off.
If you're stuck for present ideas, or end up with some gift vouchers for Christmas, have a look at the list of book ideas I put together on The Gastronomer's Bookshelf in our 2010 Year-end feature. And of course, there are heaps of reviews on the site to whet your appetite as well.
I just discovered the contact form has been broken for about two weeks – the only thing to break in my Wordpress 3 upgrade. A fix is in place, so people can now contact me again successfully.
For those of you who like my macarons, click here to read more about what's happening at Liaison café in Melbourne.
Australian 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
Another month has flown by and it's time for the August Daring Bakers' Challenge. Pierre Hermé's chocolate éclairs were flavour of the month (from his Chocolate Desserts book with Dorie Greenspan). I love éclairs but rarely eat them. Often they're a bit rubbery after...
Read more Sun 31 Aug, 2008
There are so many reasons to visit Paris; so many reasons to enjoy the city and – most pertinently – the food. Lacking the resources to hop from one name-restaurant to another, it seemed much better do markets, shops, and luscious pastries while staying in modest lodgings...
Read more Fri 28 Sep, 2007
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
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. 