Writer, EaterI've been meaning to write this for months. Where oh where is the Australian culinary content on Wikipedia? It's pitiful. Stephanie Alexander is completely absent. Maggie Beer is described as a 'cook' and Shannon Bennett doesn't even get a mention. If you explore related categories, you'll find that numerous significant restaurants are missing (Quay, Aria, Bennelong, Claude's, Grossi Florentino, Mietta's, Jacques Reymond, Vue de Monde, etc), while alongside the few notables (Bistro Moncur, Flower Drum, Berowra Waters Inn) are dross like the Pancake Parlour and Henny Penny. This needs fixin' good!
Finger numb, eyes rolling, mouth salivating
I've spent much of the last week limply scrolling the trackball of my nifty mouse, trying to conquer the number of posts in my feed reader. As I reached a milestone in scrolling, a timely gift made life just a little rosier.
Mainstream and new media incompatible? (or: Does The Age Epicure censor bloggers?)
The relationship between mainstream media publications and the online world is strange in Australia. A new media of blogs, independent commentators, expert forums and the like has burgeoned in cyberspace. Despite this, the mainstream media is often strikingly silent about the new media contribution to knowledge and debate. The food community online knows only too well in what poor regard they're held by some. Perhaps it's time to consider the threat it poses to old media interests.
A solution to the cake batter in my laptop?
A product concept, the KitchenSync, might solve some of the hazards a laptop faces in the kitchen.
Amazon tastes bad
Some wonderful internet services rely on so-called 'intelligent systems' to keep you interested and stimulated. They guess your preferences, guide your choices, point you towards new (and lucrative) potential purchases. Amazon took me on a recommendation ride, spanning Jamie Oliver, high heels and Posh Spice.
TASTY PRESERVES
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.
Read more Tue 07 Jul, 2009Burn your hot cross! It's time for something Swedish
Think of Easter and food, and you probably get images of chocolate eggs and hot cross buns. How about a change from the mundane? Scrumptious little buns from Sweden! Cardamom, cream, marzipan. Each bun is about the size of a...
Read more Mon 02 Apr, 2007Searingly 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, 2007La Macaronicité 2: basic technique and simple macaron recipe
This is the second in a special series about the macaron de Paris. Find out all the factors which influence successful baking of these beauties, and try out a 'simple'...
Read more Mon 10 Dec, 2007The Larousse Gastronomique, plus a pile of Christmas book gift ideas
For lovers of food knowledge, the Larousse Gastronomique is an indispensable book... and I recently slaved over a feature for The Gastronomer's Bookshelf about the new edition and the history of the various versions. Meanwhile, co-editor Mark has prepared a...
Read more Fri 13 Nov, 2009
