Author Archives: ben

And sometimes you need a hiatus, to enjoy simplicity, executed well… Like infusing lamb burgers (ground Australian lamb shoulder has enough fat and flavour – no need for anything else!) over aromatic flames of Bay Laurel… Especially if they’re served … Continue reading →

In 2014-2015 I conquered my last vegetable hurdle, the Brussels sprout. I can now say I enjoy eating every vegetable I know, provided it’s cooked appropriately. In the case of the Brussels sprout, “cooked appropriately” means cooking them in such … Continue reading →

Almond meal works surprisingly well as a flour dusting/batter substitute.

And if your sour chef-to-be happens to be essentially unavailable for cooking (even if available for dinner), reduce the number of diners, go a little more casual, and remain focussed on execution.

In the throes of the autumn of 2014 (May), I came to the primary realisation that doing seven courses for nine people felt like significantly more time in the kitchen than I would prefer. The larger group of people also … Continue reading →

There is nothing like learning from those who have been steeped in a regional tradition. The real food of the people is indeed rustic (what ‘everyday’ food isn’t?). It’s open to invariable interpretation (the people in that village make it … Continue reading →