Writer, Eater
Holidaying in San Francisco recently, it struck me how often the discourse about obtaining or finding good food is about how long you might have to wait to be served (or seated). We watched people queue for ages for ice cream, bread, tacos, fried rice and more. For me, it was the opposite of what enjoying food should be about.
There's a pâtissier in Sydney who has been attracting some attention for his Pierre-Hermé-esque creations. There's a chocolate-brand concept store which (I believe) introduced Sydney to macarons. There are serious pretzels to be had in a chain bakery. And there's delicious Thai food. I bring you new tales of (failed) macarons and cakes from the Emerald City, plus other tidbits.
Last week saw the announcement of a significant increase in the minimum wage in Australia. Bang! Restaurateurs have been complaining about how this sort of increase would hit really hard and the flow-on would be large increases in costs to diners. But just how good is their maths?
"In Portugal, every website is broken," says the concierge as we try for the third time, in vain, to book a bus ticket online. I suggest that he is exaggerating slightly. Three or four years ago I might have agreed, but nowadays the situation is much, much better. I'm on my way to Portugal. First stop Elvas, a small fortified town near the Spanish border. Getting there is part of the fun.
A real city at last. Seville throbs with life. As the days have passed, I've felt the city-dweller in me yearning for a little more buzz than even Granada had managed to provide. The city is lush with enormous, blooming jacarandas. Beautiful violet blossom seems to light up the streetscape. And awaiting me are fantastic sights and plates and plates of delicious tapas.
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
Beautiful. Maggie Beer, one of the three modern female icons of Australian food, has written a book to weigh down your lap as you browse, read and cook from its pages. A wonderfully presented work, with well crafted content perfectly...
Read more Mon 29 Oct, 2007Although most of the food I cook is quite definitely suitable for guests, there are one or two dishes which fall into a sort of 'private comfort' zone. People I've lived with have eaten them by force of commune, but I don't feel comfortable sharing these dishes with guests. I reveal one here and ask you to do the same...
Read more Mon 17 Nov, 2008
I was in the mood for cocoa bean product. I set off with a sheaf of addresses under my arm. Chocolate from here to eternity. This is the first instalment of my Chocolate 2007. What I ate in London. A number of surprises and some unexciting old names.
Read more Sat 21 Jul, 2007
Many of my readers know of my macaronic obsessions. As the latest batch, made for the foodblogger get-together in March, was well received I thought I'd publish some pretty photos of them and tell you more about the flavours, add a tip or two, and alert you to a macaronic...
Read more Sat 21 Mar, 2009
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry. 
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. 
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels. 
Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them.