What are the ages of ‘vintage’ and ‘antique’ items? I used to think that Antique was anything over 200 years old, Vintage was more than 100 years old, and anything less was just ‘second-hand’.Then, V...
Before we get onto the advertised Carrot Muffins, let me tell you how they came about. It was because I went to a local school fête last week and it brought back nostalgic feelings of school days and...
Going through some recent cooking magazines, I was struck by how inconveniently specific some of the recipe ingredients have become. From micro herbs, to jamon, to fresh burrata and Kashmiri chilli a...
I was pleased to see this recipe for Fritters in the recent Donna Hay magazine. With virtuous quinoa, no less, so how can you go wrong? Slight discontent, however, when the relatively short recipe in...
Small tarts are good tarts, because you can have more of them.The Knave of Hearts (who stole some tarts) was onto a good thing.Here are a couple of small tarts from a recipe that was originally...
Went to the Sydney Royal Easter Show 2012!Visit Ooh, Look - Craft to see it.Lots of bright colours and rides and cake decorating.And, because this is also a food blog, some food, like this:Mmm, froze...
Let’s talk about the weather. And clothes.The term ‘trans-seasonal’ has been having a good run lately, with summer making a late appearance here in the southern hemisphere – and by some accounts, sum...
Well, it’s been over 6 months since I got an iPad ™. And while I probably don’t use it as much as I could, it’s still been an invaluable tool, toy and time-waster. I wonder if it’s because we’re in t...
Years ago, I remember reading a story about a visiting British chef (probably Keith Floyd or someone like that, it was that long ago) who was invited to dinner at the homes of various society mavens ...
You could have knocked me over with a feather when I saw these fritters on donnahay.com.au. Corn and prawn, together in a Fritter! Im giving shellfish a bit of a wide berth lately (allergies), so was...
So much for trying to give up sugar - Ive rediscovered a love for cupcakes. Finding cupcakes. Baking cupcakes. Eating cupcakes!But not all cupcakes are created equal. There is this recent fantastic w...
Burghul, aka bulgur, is made from wheat, like pasta, and is commonly used in Middle Eastern cuisine. It’s also the main ingredient in tabbouleh, together with parsley. And, wouldn’t you know it, just...
I’ve always loved the idea of a pie, a homely high-top apple pie cooling on the window sill, filling the kitchen with warm, spicy aromas, curtains fluttering in the gentle breeze. But then, my realis...
Where do you get your recipe inspiration from? My go-to places (in order of popularity) are:1. blogs and websites (mainly taste.com.au)2. the latest issue of cooking magazines3. my cookbook library4....
These are Not Fritters, I promise!Well, the Fritter Queen has done it again, unintentionally, this time. These lettuce, dill and mint cakes looked so cute in the magainze picture, like little balls o...
Another great restaurant in the dining precinct of Westfield Sydney Level 6. And you dont even have to wait till Valentines Day or anything.Weve been to Chinta Ria Mood for Love a couple of times now...
Of all the Valentines cupcakes in all the towns in all the world, she had to choose this one...Well, hello! It’s Valentine’s Day again. Not to be a cynic, but is there any valid reason for such a day...
Confession time: The other day, I had some McDonalds fries. It had been over 12 months since my last fry at Maccas, and its been over a year since I last had a burger there. The fries were okay...
A couple of weeks ago, I made the grave blunder of attempting to give up sugar. It was a rookie mistake, because, as most serial giver-uppers will tell you, to stop something cold-turkey can be prett...
I often wonder how cafés decide on their menus – do they copy what other popular cafés serve, or maybe they focus on what their chef’s specialties are? Problem is, when the chef departs, does the new...
Ive been noticing recently how many people/bloggers are making up their own recipes. I think this is incredibly clever, since Im the type of home cook who has to follow a recipe to the letter - for a...
I was reading The Guardians review (here) of Bill Grangers new London restaurant, and there was some snarky feedback about the fact that Bill is not really a chef, but rather, a savvy cafe ...
A couple of weeks ago, the Sydney Morning Herald had available some free downloads of extracts from recent cookbooks. I had good intentions of downloading them all, but in the end only managed to get...
Here we are in a new year!Im not usually one for resolutions, but I believe the old chestnut, "Eat healthier" is traditionally trotted out, so that will be my resolution this year. Oh, and &#...
Thank you for joining us at Ooh, Look... on a food, restaurant and eating journey this year.Have a wonderful holiday season and see you in 2012.Tabitha cat does a little Mexican hat dance to cel...
Has anyone ever asked you, "Do you prefer sweet or savoury?". Well, no one has ever asked me, but its a hypothetical question I occasionally think about. After much deliberation, I think I pr...
While dodging the almost unbearable Christmas shopping crowds on Saturday, I popped into the Westfield Sydney food court for some sustenance in the form of parmesan truffle fries from Charlie and Co ...
Look out, the end of the year is racing up to slap us in the face, yelling “Hey, what have you been doing all year? 2011 is almost over, and what have you got to show for it, eh?”.Well, not wanting 2...
I am quite excited.I have a FOOD PROCESSOR!!!Sorry, couldnt keep it in for much longer. The food processor just bought is a not-too-big model that comes with heaps of attachments like a liquidis...
One of my favourite desserts is the sorbet trio at Blue Ginger restaurant in Balmain (Sydney). The trio usually includes a lychee sorbet, and it is sublime – sweet yet subtle with the unmistakable fr...
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