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.
Hello readers new and old (as in preserved, loyal, not dusty or neglected). This post is just a brief reminder of the various ways you can read Syrup & Tang, Macarons by Duncan, and The Gastronomer's Bookshelf online.
I've had to make some technical changes to the site because my bandwidth quota is being consumed too quickly. If you notice any images that aren't loading, please drop me a line or leave a message here. (But I hope everything is going smoothly.)
Who'd have thunk it would come to this: hundreds of hits for the word "macaron" (and many nice comments)? When I started Syrup & Tang two years ago, I set the scene with the things I love: books, travel, a moan about dining out, and (somewhat belatedly) baking. Come inside for a little bit of a "that was two years, thank you, what's coming now?"
Busy, busy, busy. That's been the past few months. Some of the activity has been on a new site, some on a few tweaks to Syrup & Tang, and a whole pile of unfoodieness has been keeping me away from food and cookbooks. This must stop! Here's a small update for the curious.
Melbourne is alive with the annual Melbourne Food and Wine Festival. A special event as part of the two-week festival is 'A Taste of Slow', held this...
Read more Sun 24 Feb, 2008I just tripped across a very funny article about a US television cook, Sandra Lee, who seems to create all sorts of abominations. The commentary is funny and the pics and vid are great illustrations.
Read more Sun 11 Jan, 2009
Before the last juicy plums vanish from the markets and fresh produce displays, buy up and bake a cake! This delightfully fragrant cake is dense and moist, strong with the aroma of plum and cardamom and lifted by tangy pieces of plum. The perfect cake...
Read more Thu 20 Mar, 2008
It seemed time for a little Christmas spirit, though most of it seems to be passing me by at the moment. On the occasion of a little lunch at my place for friends, I wanted to serve some new flavours of macarons to my faithful tasters. Some very...
Read more Sun 14 Dec, 2008
With frozen éclair shells still quite fresh in the freezer, what better to do than give them a little warmth and crisping for Father's Day? And to break the monotony, I tried my hand at a tarte tatin for the first time, with delicious results (and some...
Read more Sun 07 Sep, 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.