What did pirates eat?
September 19th is the International Talk Like a Pirate Day. It started as a joke by two friends, John Baur and Mark Summers, in 1995 and since then has taken over the world. Today you should speak…
Archive for the ‘Food for thought’ Category
Chefs’ favourite utensils
Cooks are a bit like kids - we love a well-equipped playground and fun toys. We play best in spacious, well-designed kitchens with beautiful light and kick ass tools. For us cooking with the right utensils is like running in proper running shoes…
Truffle infused honey
We first met at La Sala, a nice Italian restaurant in Surry Hills. My friends and I had a few Proseccos at the bar and decided to order some cheese. As gracefully as possible we attacked the cheese board on its arrival. Soft brie, aged cheddar, grapes, quince paste, gorgonzola blue and… We all paused. [...]
Dill deal
If Audrey Hepburn was to become a herb in her next life she would be a spring of dill. This herb has the elegance and grace that we often associate with ‘my fair lady’. When young, dill has delicate crisp leaves. That’s when I like it most. The dill seeds come later. They’re used as [...]
How interesting is your cabbage?
This morning I was reading the Good Weekend lift out from the Sydney Morning Herald. In the article about cooking with cabbage I found this quote:
Um, “really soft and interesting”? I can tell when the cabbage becomes soft but can somebody please teach me the rules of identifying the moment when it evolves from being [...]