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cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Food Provision During the 1629 Plague – A Model of Organisaton

I have recently read the review by Erin Maglaque on John Henderson’s new book, Florence Under Siege: Surviving Plague in an Early Modern City. It is interesting to see the parallels of when plague came to Italy in 1629 and our current COVID-19 pandemic. A few months after the plague arrived there were already over…

Cooking In The Time Of Contagion

If you are going into a period of self isolation or just keeping a low profile during this pandemic you will have plenty of time to cook something. Instead of the usual rush to get a weekday meal on the table you can really take your time to cook something delicious from scratch, perhaps something…

Sauce Gribiche – lessons in technique

The cookbook writers and TV presenters that I really admire are those that always explain a cooking methodology – they manage to slip in a little gem of wisdom along with the pinch of salt without too much fuss. Too often writers or presenters will insist one must do this or that but never explain…

Girt By Sea

For an island nation whose population largely inhabits the coastline, Australia has a strange relationship with seafood. Apart from the occasional fish and chips and lunchtime encounters with ubiquitous fast food sushi boxes and hand rolls we don’t seem to value fish that much. Fish is not something on dinner party menus or ever considered…

Peeling The Onion

Peeling the onion is used as a metaphor for the layers of meaning, personality or complexity in life, the phrase invites a deeper look, beyond the papery skin, for answers. We usually think little of onions per se, they are just one of the building blocks, albeit very important aromatic ones, in cooking all manner…