food

food

food November 10, 2018

Spring omelette

Eggs. They are fundamental to my style of cooking and have been a much-loved human food source since the dawn of humankind. Today, the most common egg we eat is the chicken egg. So, what actually makes up an egg? The shell, the white and the yolk,...

food November 3, 2018

Furikake

In cooking, sometimes convenience is key. I now focus about 25 per cent of my time in the kitchen on building a larder of fermented, dried and smoked goods that add depth of flavour in varying forms of acid and salt. The result yields a benefit not...

food October 27, 2018

Spring linguini on pea purée

Dietary requirements, food intolerances, religious decrees and plain old proclamations of personal dislikes are now all in a day’s work for anybody in the food service industry. More than ever before, hospitality workers need to be able to decode...

food October 20, 2018

Whipped smoked fish with broad beans, leaves and salted cucumber

Possibly the best part of a broad bean is the leaf. But most often it is simply discarded, as usually the plant is grown purely for the bean to be picked at the height of ripeness and served fresh. I love cooking with everything the plant throws at...

food October 13, 2018

Amaretti semifreddo

There’s nothing like a change in seasons to send you longing for treats banished due to lack of seasonality. When I put out a call in the kitchen the other week for what sort of sweet thing I should write about, my lovely dishwasher replied with, “...

food May 26, 2018

Salt-baked celeriac with mustard cream and salmon roe

I’m a massive fan of cooking vegetables as you would meat, and this time of year is prime time to practise. Root vegetables are coming on and they are simply the best at translating slow-cooking techniques often reserved for animal cuts on the bone...

food May 19, 2018

Spiced lamb shanks with quince

There comes a time every autumn when I start to get a little tired of cooking quince desserts. There is no doubt that at the beginning of the season there is great excitement when the first tray of ruby red fruit emerges from its long, slow roast...

food May 12, 2018

Pipis and periwinkles with new potatoes and seaweed butter

One of the greatest culinary gifts from North America is clamato juice, which is the combination of tomato juice and clam broth. It has an incredible balance of acids and umami, and, when combined with vodka and celery and pickles, things get wild...

food May 5, 2018

Chocolate cake

There’s nothing like an impending “state occasion” such as Mother’s Day to bring out the wannabe cake-maker in me. I must admit that when I scroll through pictures on Instagram of other people’s cake triumphs, I often feel a little inadequate – my...

food April 28, 2018

Fig tart

I have never been a fruit guy, but my girlfriend is a fruit bat – we have a fig tree in the backyard and she’s out there every morning. Now I really appreciate eating a fig that is ripened straight from the tree, which has never come in contact with...

food April 21, 2018

Potato gnocchi with brussels sprouts, hazelnuts and kaiserfleisch

I love the pride small Australian country towns can take in their heritage. My life now straddles two small towns – Lyonville, where I live and garden, and nearby Trentham, where the restaurant is. Two towns with similar heritage, fiercely proud of...