Take a long hard look at yourself. Go on. Force yourself to take a look. Shocking words, aren’t they? These comments, jumbled together like the knitting basket of a madwoman, are not the conten...
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EDIT: Thank you to everyone who commented below and gave a wonderful insight into how they spend (or have spent) their Mother’s Day. The competition is now closed and a winner has been drawn. O...
This simple recipe comes with a warning: Careful: Maddingly Addictive. Beloved of MasterChef contestants everywhere, fondant potatoes are a simple combination of roasting or frying and steaming in a ...
EDIT: I first posted this recipe two years’ ago but of course, Anzac Biscuits at this time of year are as universally loved as ever. Enjoy them as you make your own observances this Wednesday. ...
How many ways can you make a beef casserole? When I think of the flavour combinations of hearty winter stews, my thoughts invariably begin with beef and those cheaper cuts of the beast that respond s...
EDIT: Thank you everyone for your wonderful comments and participation in this competition. Congratulations to Angela, aka Riversea from WA who was drawn as the winner. Your prize is on its way. Slow...
We all love our slow cookers in The Challenge community but sometimes we forget that slow cooking can be utilised across a number of areas. There are people who swear they are the very best way to ma...
UPDATE: Last week the lovely people at the Australian Passionfruit Growers’ Association sent me a beautiful basket of season-fresh passionfruit, which have been perfuming the kitchen all week. ...
It wasn’t exactly a windfall, but it was treated like one. A cache of fresh ricotta was in my fridge because I had ignored my own advice and did NOT check a recipe before shopping. I bought r...
Marzipan. No other sweet food comes close to evoking the range of ewww yuck! remarks that are routinely thrown in its direction. You’ll eat friands of course and completely ignore the fact that...
In the mid 1980’s when my sister lived on Long Island, NY, we visited her and her newborn babies and spent a couple of snowy weeks in her clapboard cottage near the wintry Atlantic Ocean. Every Sunda...
Shredding or pulling meat gives you endless possibilities. For one, it’s perfectly suited to slow cooking or casseroles, which then uses cheaper cuts of meat. It also give you all sorts of ways...
The plan was a simple one. Invite some pals to dinner and catch up on gossip. The plans started to go awry when one of them asked if they could bring a friend. The friend then asked if she could brin...
Melted butter, to grease 175g butter, at room temperature, cubed 160g (1 cup, loosely packed) brown sugar 4 eggs, at room temperature 250g (1 2/3 cups) self-raising flour 1 tbs golden syrup 1 tsp mix...
From a recipe by Steve Manfredi, this makes the very best of a special occasion without the need for expensive ingredients, or even those that may be out of season. I started hunting down a suitable ...
If you want a simple understanding of how far we have come in our food knowledge over the last thirty years, think on this – once upon a time, my father would head to the butcher every Saturday...
Some events are defined by their place on the calendar. The First Tuesday in November. A birthday. Mother’s Day. Other events are a little harder to place but no less significant. The anniversa...
Did I tell you I have the best community of readers in the world? I do, you know. They are funny, kind-hearted, supportive and just a wee bit clever. They understand that I have a life. They are very...
My beautiful friend Twitchy has a great love for Art Deco. She loves old movies, 1960s furniture and shabby chic china. She is the only one I know who could come with me to an Audrey Hepburn double a...
Ah, Autumn. You do blow hot and cold don’t you? This time of year does present its unique problems. We layer our clothing, then do a slow striptease through the day, only to carry it home becau...
Why make excuses? This is truly a calorific temptation so there’s no point in kidding yourselves – it’s the ultimate sometimes food. Even then it should only be given an outing once...
Olives and rustic artisanal bread is a wonderful food partnership, beloved the world over and with a myriad of adaptations. Much as I love them solely as an arm-in-arm partnership, they surely deserv...
Having never uttered a public political statement in my life, I am about to break my rule. This is as much a shock to me as it is to you, but please bear with me: I have my reasons. You see, it has s...
I would love to be able to thank the Fairfax journalist who waxed lyrical about making your own bread but I can’t. I can’t remember her name or when I read the article, though it was a fe...
I grew up with a take-it-or-leave-it attitude to lamb. It wasn’t my favourite meal but certainly not the least enjoyable either. It was just – lamb. Now, because of its continued scarcit...
As the Australian Pear Growers’ Association would like me to remind you, it’s pear time. I know this because they very kindly sent me a gift box of six deliquescent beauties to celebrate ...
Honeyed Calamari – It was an item on a blackboard menu in a club bistro, but it left me wondering what on earth it would taste like. Perhaps because of the setting and perhaps, like so much clu...
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