Clik here to view.
Doing the wild thing
I could spend all day admiring the glossy black spikes of wild rice. Aren’t they stunning? Like dropped sea urchin spines, or an echidna’s shrugged-off party frock. There’s something tribal and daring...
View ArticleClik here to view.
All-day luscious lamb
If you’re cooking for a crowd, this all-day, slow-roasted leg of lamb has to be just about the easiest – and most meltingly, lipsmackingly good – way to do it. I’ve adapted this recipe slightly from...
View ArticleClik here to view.
A cool change: heatwave cooking
Well, the first real heatwave of the summer hit us with full force on the first weekend in February. I have never felt so hot in my life as I was that Saturday, when the temperature where we were, at...
View ArticleClik here to view.
How to get your groove back
Regaining your kitchen mojo: the chicken stock method This week, my dear friend Ms Manners remarked rather sadly that it seemed she never cooked anymore. She works incredibly hard at a stressful job,...
View ArticleClik here to view.
Cruciferous crusader
Does anyone else find themselves eating significantly more meat in winter? Sydney weather has turned utterly miserable in the last little while – freezing temperatures, wild winds and absolutely...
View ArticleClik here to view.
Use your mussels
It’s not often that Tim Winton gets together with my mother-in-law and Jared Ingersoll in our kitchen, but that’s what happened this week. Tempted as I am to leave it at that, let me explain … You may...
View ArticleClik here to view.
Lawar love affair
Well hello everyone … I am hoping you haven’t all taken your pots and pans and gone home! Apologies for my long absence; things have been a little overwhelming round here what with trips away and...
View ArticleClik here to view.
Leftover largesse: from bland to bling
Roast chicken lawar Whenever I’ve invited people over for dinner and then find I have ended up with almost no time to cook, I tend to fall back on an old favourite in this house – roast chook. This...
View ArticleClik here to view.
What I ate on my holidays
Salad days It’s been 46.2 degrees Celsius here in Sydney today – that’s over 112 degrees for you Farenheit fans – at the end of my first week back in the office for a loooong time. Luckily this room is...
View ArticleClik here to view.
Jewel in the crown
Have you noticed how certain dishes can end up defining a time or a season in your memory? In our house this seems especially true of salads, and of summer. In the past we’ve had the Summer of...
View Article
