cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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lessons in technique

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…

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girt by sea

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…

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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…

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Dress Appropriately for Hot Summer Salads

It’s hot now and time for salads. Salads can be a meal in themselves and if you insist on a bit of protein consider adding some smoked fish, a nice easy addition, requiring no cooking. A mixed grain salad is a substantial meal as are roasted root vegetable salads or potato salads. A great way…

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The Value of Food

The Japanese have a saying in relation to the value of food, in particular rice; remember the farmer. Akin to what our mothers said to us about starving children in Africa when trying to get us to finish our dinner, in Japan, the saying extends to everyone and has greater resonance. Seeing first hand the…

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