I was recently invited to be a part of World on a Plate by PolaM from An Italian Cooking in the Midwest. World on a Plate (created by PolaM) is a cultural exchange where bloggers from aroun...
Honey, how I love you. For a girl with a sweet-tooth, you always come through for me. I love you on buttery toast best and when I am sick, I love you in my tea. I have used you in medicated form on a...
The Littlest Anchovy turned one today! I would like to thank everyone who has read, commented, offered advice and supported me during the year - you know who you are. I have had an absolute ball and ...
We’re friends now, right? After almost a year of blogging I think I can change The Bearded Gamer’s name to his actual one (which is Nick, incidentally). The alias that I adopted for my partner (and 2...
So, I have just found out that when you have a new, young citrus tree it is a good idea to pick the flowers off it for the first year or so. This is to ensure that the tree can concentrate its energy...
As I type this, I am lying on my bed, trackies on, thick, woolen jumper on and covered in my bed spread. All that is exposed are my arms and head (which are needed to type this post). I feel that the...
Mussels, what can I say? To me they fall millimetres behind oysters as my favourite mollusc. Unlike oysters, mussels are far easier to open and if you are one of those people who believe that they ca...
If you were to ask me what my favourite ingredient was, you might have to stare at my blank face while I racked my brain. You see, I have many favourite ingredients - it would be a lie to say that I ...
As I mentioned at the end of my last post, I will be taking a short journey across the interwebs, all the way over to Shezs amazing blog - One Bite More. This week you will find that I baked some dee...
We (The Bearded Gamer and I) recently bought our plane tickets for our trip to the States in September. We are going over to go to the wedding of some very good friends of ours in South Carolina. Aft...
I have a confession. Until now, I have never made pastry from scratch. I have however watched people make it, my last lesson via my friend "The Pie Belle" only a few weeks ago. She was a ...
This dish is probably one of my top ten favourite dishes, yet this is the first time I have made it. Its something that my Mum has made since she found it in a Delicious Magazine way back in 2008. B...
Have you ever had something in a restaurant and the memory of that dish has lingered in your mind for months after you tasted it? This post is about such a dish - Tomato, pumpkin and ginger salad wi...
I am not much of a cupcake person. That is not to say that I dont enjoy eating them, or even appreciate the way they look (some cupcakes can be complete works of art) - its just that I have never rea...
When I was young, I used to spend part of my summer holidays at my cousins property, which was about 20 minutes from the centre of Orange in Borenore. My brother and I would be beside ourselves with ...
We may not be getting much of a summer here in Sydney, but at least we still have Daylight Savings. With only a month left of Summer and the weather looking to be finally improving, I am making the m...
I found the recipe for this month’s vintage cocktail in the e-book version of Vintage Spirits and Forgotten Cocktails from the Almagoozlum to the Zombie by Ted Haigh (as mentioned here). The Avenue w...
Generally when I decide to make something, I usually have chosen the key ingredient before I find a recipe or method for it. For instance, if I were to spot a ripe, fragrant peach in the height of s...
I wasn’t really sure if I was going to post this.It is really more of a technique or a project than a recipe and certainly not a dish in its own right.But then I looked at it in a different way; this...
So, as you can see from the lead photo, I made ribs. They are pork ribs with a sweet, tangy, sticky and spicy sauce over them and they were delicious with a beer. The best part is, I made the sauce w...
If you have been following this since the birth of The Littlest Anchovy, you would know that I have been (very patiently, for me) growing my first ever crop of garlic. Well, I am here today to tell y...
A few months ago, The Bearded Gamer and I were away with some of his lovely friends for a weekend up the coast. One of these friends was quite the mixologist and brought with him all manner of boozy ...
So, as you all might have gathered, I have somewhat of an interest in fresh, seasonal produce; especially growing your own. My own growing projects are limited to pots due to the shadiness of my back...
Happy New Year! Did everyone have a wonderful holiday? I am back in Sydney after a much needed break with my family in Orange. I had a fantastic time checking out my Aunts beautiful veggie patch (pos...
So, after the pickling came some, er, cobbler-ing!I was first introduced to cobblers by my friend Sarah who makes the most amazing peach cobbler. If this post was about peaches, I would be singing it...
For me, one of the best things about Christmas lunch is the condiments. Where would the pudding be without the brandy sauce or (gasp) brandy butter? Where would turkey be without a generous dollop of...
I was thinking to myself the other day that it is about time I brought a little something in to the office. I mean, I cook and bake all these delicious (well, to me anyway) dishes yet nothing that i...
As December 1st hit, we saw fair weather moustaches suddenly disappear from under the noses of countless Australian males (not to mention a collective sigh of relief from countless Australian women) ...
Well here I go, my first blog hop! I am glad to be a part of this and I sure am looking forward to hopping around and checking out all the amazing pavs that my fellow bloggers have created. I decide...
When I was young, my Dads side of the family used to have (in my opinion) the best Christmas lunches. Im not talking about the company because that would be too hard a decision, I loved alternating b...
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