A couple of years ago, Diana Henry put out a book called Salt Sugar Smoke, which is all about preserving things. I’m terrified of preserving things, because my kitchen is always full of dirty dishes and I’m convinced that no…
This is one of those recipes that sort of evolved as I wandered along Sydney Road on the weekend, and then started poking around in my pantry at home. First, I fell for the beautiful tiny strawberries at La Manna,…
Happy Easter! I have heard the words ‘Christ is Risen’ in at least twelve languages, and have learned how having faith in the Resurrection is quite a lot like barracking for the Melbourne Demons, except that one’s hopes are more…
The trouble with hot days like this is that all the really *easy* desserts involve dairy. So if you have someone visiting who can’t eat dairy, then you have a problem. In the hope of solving this problem, I recently…
I am posting this recipe solely for the sake of being able to use this title. Really, who wouldn’t want to eat something with such a silly name? But it is also a logical name, because Foolish Mess is essentially…
I am so proud of this ice-cream – it’s the creamiest, softest, most beautifully textured ice-cream I’ve ever made, and it really is a total and utter fluke, because it was inspired by leftovers. Every year at quince time, I…
This dessert was inspired by the wintry weather and all that lovely dried fruit I bought from Happy Fruit a few weeks ago at the Coburg Farmers’ Market. And then I ordered some freeze-dried fruit from TasteBom and it arrived…
This recipe came out of a happy conjunction of two things. The first was the presence of black plums at the Farmers’ Market today, just crying out to be stewed and eaten with love and nostalgia. The second was, of…
I’ll just be honest and say that the main point of this recipe is to have quinces cooking in your kitchen all afternoon, making the house smell amazing. But the end product is actually delicious too, though not quite as…
I try not to do the foodie thing, really. I mean, I don’t try to avoid the totally obsessed with food thing, because I am absolutely in favour of that, but the organic quail eggs with sea salt drifting like…
