Writer, EaterI 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.
A few news items
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.
TASTY PRESERVES
Easter goes creme-free, heathen and beany-filled
A gorgeous Easter in Melbourne came and went, leaving us full of bready and chocolatey goodness. For me, this Easter brought memories of childhood eggy joy and contemporary disappointment, alongside my special Hot Heathen Buns.
Read more Fri 06 May, 2011Violet jelly
Have you rummaged in your undergrowth recently? Did you see any deeeeep blue flowers? No? I guess yours might be one of the gardens I pillaged for a supply of violets. Sorry 'bout that. But it was worth it. Violet jelly. Beauuuuutiful.
Read more Fri 19 Sep, 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, 2008Two years of Syrup & Tang… it's an anniversary!
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...
Read more Wed 25 Mar, 2009Travel 2008 — Córdoba (Spain)
Córdoba is the first port of call in Andalucía. It's famous for what would have been the world's largest mosque (the Christians buggered that up), and for a smooth gazpacho. It is absolutely crawling with tourists. A pleasant place to visit and, perhaps, to eat.
Read more Thu 15 May, 2008
