This macaroni and cheese is as warm as a hug. It will comfort when it’s cold, rainy and dark outside. Use your favourite cheeses and if it’s really cold use as many different cheeses as you want. A t...
Our beautiful friend Jocelyn was married this month, congratulations Phil and Jocelyn (you two are a vision)! And before they were wed we had a ladies camping weekend away where we drunk piña coladas...
Soba noodle salad was our obsession this summer, soba salad and soda water, obsessed. And I know it’s the first month of Autumn, but there are warm days left for us (the last couple of days in Melbou...
My new neighbours, in my new street have been standing out the front of their house with boxes and boxes of tomatoes. Comparing prices and quality and talking sauce – bottling tomatoes for the winter...
There is a large tree down by the river KamoGawa (DuckRiver) that cuts Kyoto in two. Every night all the little white cranes that live in the river roost in this tree. Six weeks ago they were hidden ...
Growing up on a farm in northern NSW, (though it wasn’t a real farm, we just called it that ‘The Farm’) I always had access to abundant tropical fruit. Our house perched on a hill covered in tropical...
This ice cream tastes like the movies, like settling down into a seat in a dark theatre, the film flickering on the screen. The taste is a little surprising – sweet and savoury. The buttery flavour o...
Just a little post today. I thought I should celebrate – and what better way to celebrate than a strawberry champagne granita – because today my editor emailed me a photograph of the bound proof my n...
Granola is far from the breakfasts I have been making myself in Japan. Having bought a selection of pickles from the Nishiki Market I have been making a little bowl of rice, pickles and miso for brea...
Sarah is living alone for the first time. In her apartment on the park there is no one to zip up that final bit on the back of her dresses. I flew into Japan yesterday for six weeks of dedicated writ...
Trotski & Ash are selling their beautiful 2012 wall calendar. Each month has a full-page colour photograph, seasonal information (Southern Hemisphere only). Tied with Butchers twine, the calenda...
Sarah and I have been eating tacos with these shiny black beans, queso fresco and a fresh tomato salsa. All winter I ate black beans in a bowl with just a spoon and fresh herbs to top them, but I lov...
Our friends at Mud Australia are hosting a fantastic competition! Get your cameras out and bake something in your favourite Mud Australia piece and you could win $500 of Mud. We might try a Mud Cake ...
Broccoli is just about my favourite thing. Mostly I eat it as a quick mid-week meal tossed in a wok with chilli flakes, then onto a bed of basmati rice with a laced-at-the-edges fried egg. This recip...
I know it’s only October, but I’ve been feeling the end of the year rushing towards me like a high tide: inevitable and quickening. This is being exacerbated by Sarah and my current obsession with ne...
A little while back, on an eerily warm weekend mid winter, my friend took me rabbit hunting. I wrote about the experience for The Lifted Brow food issue, which is launched this Friday at The Workers ...
Sarah has been making these light donuts as a midweek dessert. This might seem elaborate, but they are incredibly quick to make especially considering how delicious they are. It is very much like a F...
I’ve been ravenously eating this chicken cold, standing in the kitchen with the fridge door still swung open and no plate. This results in almonds all over the floor, but a happy heart and a mouthful...
This is really just a fancy ham and cheese toastie. It has a little bit of the essence of truck stop about it: fried bread, hot cheese. But Larrousse talks about the Croque Monsieur as a Parisian aft...
Spring is a week away and today in Melbourne it’s blowing a northerly gale. It’s a feverish wind, thick with grit and pollen. I tried my very best to ride to the studio with my eyes closed against it...
Sarah normally makes the pretty sweet things we eat, trifles, custards or ice cream. But this trifle is my first, and it’s my first ever custard. Growing up custard was banned from my house, my mum n...
I’ve always been a little terrified of making sponge cake. It was never something my mum would make. Our house was more about semolina cake, wholemeal flour, no sugar, lentils and whole grains, fruit...
On Friday night a small group of us headed to the country, to a house that stands atop a ridge with views of Lake Eildon on one side and the snow caps of Bulla on the other. The house is the shape of...
My favourite thing to buy at the market and then have peeking out of my basket, is bright pink radishes. They’re so gorgeous and rosy. Sarah and I even saw some French radishes the other day, they’re...
Our friend Nadia has been making this gorgeous pistachio cake for the one room café she runs, New Day Rising. Everything she bakes is incredible, but this cake is extra incredible: the crumb is alien...
We know it’s the middle of winter, the winter solstice even. The last couple of days have been blustery, wet and cold here in Melbourne. So maybe it’s a silly time to post an ice cream recipe, but th...
Sarah and I are recent converts to the soft pretzel. Chewy, salty and dipped in mustard, served with a cool beer in a glass as big as a boot. We ate them in California where the sun was shining and t...
Uff Da – that’s American Scandinavian for Oh Gee, Oh My, or maybe I’m Overwhelmed. It’s been a haul of a week – too many projects to cram into the days and a studio move thrown in. And Sarah’s in QLD...
This week Trotski & Ash turned two. Hooray! And Hoorah! Two whole years of cooking, photographing (thanks Lauren you are magical), eating and telling stories. Thank you all so much for reading. ...
Jelly is precarious by nature, its wobble is part of its charm, but it can be a nerve wracking to make, especially when making large upturned moulds that need to wobble sweetly on their dish but not ...
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