This was a somewhat improvised recipe when we had Andrew’s family around for his birthday and I started worrying that there wasn’t enough food. (There was, in fact, enough food. There generally is.) But it turned out to be really…
While my culinary explorations have taken me all over Europe, the Middle East, India and parts of Africa, I’ve never really experimented with food from Asia. And yes, I realise that this is an enormous variety of cuisines to ignore,…
I haven’t been doing much cooking recently, or at least, not much that is creative, but this little salad has been a nice change from the usual lettuce-cucumber-tomato-capsicum deal, and is a nice, fresh, crisp-tasting side-dish for spring. Today’s version…
For too long has my Complete Works of Shakespeare languished, lonely and unloved, waiting in vain for our next reading to occur! I do love our Shakespeare feasts, but they are quite fiendishly difficult to organise – as soon as…
Oops, bit of a hiatus there, wasn’t there? I really owe this blog another travel post, but basically, I got distracted by politics, and then I got angry about politics and then a woman in my suburb was beaten up…
This is a simple side dish that I came up with last night and loved so incredibly much that now I feel as though it’s the only side dish I want all summer. It’s the perfect accompaniment to grilled anything,…
Also known as Roast Garlic and Slow Roasted tomatoes. These are my personal saviours when it comes to vegetarian cooking in summer – I’ve been making batches of both these things every week and storing them in the fridge for…
This is a salad that I’ve made twice recently, prompted by the unexpected availability of strawberries at local markets, along with the more seasonal fennel that is everywhere right now. It’s inspired by – and quite similar to – a…
This was an entirely serendipitous recipe, born out of the fact that my dinner really needed a salad to go with it, and what I had in the house was carrots. And spices. And orange juice. It’s sort of based…
This is a very simple recipe that can either be served as a side dish or over cous-cous or rice as a meal (though in that case, I’d probably stir in a tin or two of chickpeas ten minutes before…
