food
food
food December 7, 2019
For me, baking is about the pursuit of an approachable loaf. In the food industry, conversations may revolve around which sourdough has the highest hydration, yet 99.5 per cent of the population are consuming a heavily processed product, the origins...
food November 30, 2019
Panettone, I’m sorry, but you just don’t ring my jingle bells. I know you arrive in beautiful packaging, with your gorgeous proportions, but, frankly, you always come across as a bit dry for my taste. Italians the world over may wince at my words,...
food November 23, 2019
Broccoli stems in broccoli sauce
Cooked and seasoned vegetables left to cool to room temperature are so pleasing to eat. I find the flavour and complexity comes through more than when the vegetables are eaten raw, and it is much easier to tell the differences in how the produce is...
food November 16, 2019
Mince pies and Fergus Henderson’s Eccles cakes
A little more than a month ago, on the other side of the world, the inimitable St. JOHN restaurant celebrated its 25th anniversary. There are few restaurants that have had their logo copied more or their influence reach further than London’s St...
food November 9, 2019
Licorice molasses cake with candied ginger
Learning to cook with less sugar is something of a contradiction to this recipe. By subbing out refined sugars with greater quantities of the same product in a more raw form, any potential benefits are lost. However, this recipe hinges on licorice...
food November 2, 2019
It seems as though cooks just can’t stop fiddling with historical dishes. Here is a prime example. Coulibiac is a very fancy and labour-intensive fish pie from Russia. So fancy, in fact, that Escoffier made it popular in France in the late 19th...
food October 26, 2019
Broad bean falafel with tahini dressing and salad
Falafel have been a mystery to me for most of my adult life. The fluffy little fried balls of goodness were something I purchased for such a long time without ever querying how they were produced. The most common version of falafel uses dried...
food October 19, 2019
It’s time to start thinking about the “entertaining” season. As the year starts to wind up, there are parties, Christmas, New Year’s celebrations and holidays in the not-too-distant future. For some home cooks, feeding people en masse can be...
food October 12, 2019
Padrón peppers with tomato bread and aioli
Since beginning to write this column I have gone to great lengths to ensure the dishes featured showcase ingredients that are in peak season. Given our environmental forecast of warming conditions, and in the name of adaptability, I give you an...
food October 5, 2019
Stuffed rainbow trout with dill and broad bean pilaf
The science of taste is complex. We take for granted the extraordinary job our tongue does. Its ability to identify sweet, sour, salty, bitter and umami tastes and transmit these to the gustatory cortex for evaluation is not something many of us...
food September 28, 2019
During the early stages of colonisation in Australia and the United States, oysters were viewed as more than just an appetiser – they were one of the most readily available sources of protein for those situated near the ocean or saltwater estuaries...
