I hosted brunch on the weekend, because that’s the sort of thing you’re meant to do when you’re part of the Youth Food...
|
Recipes like this are almost as old as the hills, or at least as old as the Classical Age. In the oldest cookbooks (like...
|
Cooler weather means it’s times for greens and citrus in modern Australia. So much for ‘winter’: you will not be surprised to hear that...
Considerable variation in last week’s apples. The ugly ones – as you’re probably figuring out by now – were the better of the two. Yay...
|
I suppose something comes over me occasionally when I’m ordering, so you end up getting a box full of purplish things. Very strange....
|
This week’s rhubarb is outstanding. This sauce pairs well with pork cutlets, but also with any kind of cheese – the sharperthe better...
|
I ought to have my head examined, ordering mandarins, oranges, carrots and pumpkins when I knew full well that the Socceroos were playing...
|
Basically a spicy stew, but “tagine” sounds far more exotic. Especially if you throw around words like “couscoussier” and “Maghreb”. There’s lots of...
|
This is the best sweet recipe I have ever invented. And that is really saying something. So maybe these dates aren’t the most...
|
For those of you lucky enough to have purchased pork and fennel sausages this week. Note that cheap sausages won’t work – you...
|