cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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More Complexity Please

It is with much anticipation that I flick to the food sections of newspapers and magazines only to be disappointed with yet another recipe for a burger or a toasted sandwich. Do we really a need a recipe for a mincemeat patty? Weeknight time limitations notwithstanding, we can make complicated things on the weekend but…

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Langhe-Piedmont

Truffles – Seductive and Elusive

I love mushrooms. Sautéed with fresh herbs and a squeeze of lemon juice and served on toast they are delightful for breakfast and lunch; and with a glass of pinot can be a pretty satisfactory dinner. Our mushroom options are increasing in Melbourne with exotic varieties such as Nameko, Shimeji, Enoki, chestnut and king now…

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Veal Pie In The Sky

Veal has never been a popular meat in Australia. Whether this is because there is little tradition of cooking with it, or because of welfare issues surrounding baby calves, is not clear. Perhaps it is a bit of both. Veal crates, an inhumane system of raising milk fed calves in a confined space to maintain…

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Supermarket Monsters

Supermarket Monsters: the price of Coles and Woolworth’s dominance is a new book by author and journalist, Malcolm Knox.  The book outlines how this duopoly is altering our food landscape in a terrible way. You only have to go to these supermarkets to see the emphasis on store brands and the resulting loss of diversity….

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Vic market soul at risk.

 The Age Letters 16 June, 2015 Lord mayor Robert Doyle is still spruiking his changes to the Queen Victoria Market and claims trader representatives have raised no concerns about the draft master plan (“Queen Vic traders concerned about being squeezed out”, 13/6). However, overwhelmingly, neither traders nor regular customers support changes, according to the Friends…

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