-
Recent Posts
Recent Comments
- ben on Easter Menu
- David Lole on Easter Menu
Archives
- March 2016
- August 2015
- January 2015
- October 2014
- December 2013
- November 2013
- October 2013
- September 2013
- April 2013
- February 2013
- January 2013
- November 2012
- June 2012
- May 2012
- April 2012
- March 2012
- January 2012
- December 2011
- September 2011
- July 2011
- April 2011
- March 2011
- December 2010
- November 2010
- September 2010
- August 2010
- July 2010
- June 2010
Categories
- Apple
- Asparagus
- Baking
- Beans
- Beef
- Beer
- Beetroot
- Bell pepper/capsicum
- Blog
- Bread
- Brocolli
- Canapé/Hors d'œuvre
- Cauliflower
- Cheese
- Cheesemaking
- Chicken
- Chinese
- Chocolate
- Coffee
- Cucumber
- Dessert
- Drinks
- Duck
- Egg
- Eggplant
- Fennel
- Fig
- Fish
- Fruit
- Grapefruit
- Greens
- Icecream
- IndoBritish
- Ingredient
- Kiwifruit
- Lamb
- Leek
- Lentils
- Lettuce
- Lobster
- Lobster
- Menu
- Molecular gastronomy
- Mushroom
- Mussel
- Nuts
- Olive
- Onion
- Other
- Parsnip
- Pasta
- Pastry
- Pea
- Pheasant
- Pizza
- Pork
- Potato
- Pumpkin
- Quince
- Radish
- Rhubarb
- Rice
- Salad
- Scallops
- Shellfish
- Shrimp
- Sorbet
- Soup
- Spinach
- Strawberry
- Uncategorized
- Veal
- Vegetarian/Vegan
- Venison
- Zucchini
Links
Monthly Archives: July 2010
Fish: Flathead
So what to do when there’s not much flavour in the fish you’re working with? Add flavour: BBQ and spice! I am increasingly thinking this is an excellent treatment for warm water Australian fish with less flavour. (Flathead aren’t bad … Continue reading
Posted in Fish, Uncategorized
Leave a comment
Australian seafood
I’m not particularly impressed by the saltwater fish of New South Wales, Australia. They so often seriously lack flavour (and somehow they don’t seem to shine with so many classical seafood combinations). It may be the warm waters. The cooler … Continue reading
Posted in Uncategorized
Leave a comment
Bread: the quest for the perfect pain de campagne
The classic wood fired pain de campagne is so good you find yourself eating it before you even get it home. It seems near non-existant outside French speaking countries, as hard as many try to attain the same qualities in … Continue reading
Posted in Bread, Uncategorized
Leave a comment
Fruit (non-grape) wines and Chinese foods
A friend had been sampling my 2006 Gooseberry wine and recommended it with foods (like spicy Asian) that don’t usually work so well with grape wines. He had tried the ’06 Gooseberry with a spicy but not hot Szechuan chicken … Continue reading
Posted in Chinese, Uncategorized
Leave a comment
Pizza
I am obsessed with pizza. I have made hundreds if not thousands, probably because the experimentation is endless…. just with the base: 51% water or upwards or downwards, thin base, thick base, sour dough base, wild fermented doughs, small % … Continue reading
Posted in Pizza, Uncategorized
Leave a comment
Chicken tikka masala
A classic British dish (note that it is not an Indian dish). Not having a tandoor, cooking directly over coals is the next best thing. Chicken marinated in plenty of spices, lemon juice and yoghurt. Naan here with plenty of … Continue reading
Posted in IndoBritish, Uncategorized
Leave a comment
Beef and Guinness pie
Puff pastry; mire poix, beef, spices, stock and at least two pints of Guinness. Then serve with a Belgian beer . Unflattering appearance, but delicious:
Posted in Beef, Beer, Pastry, Uncategorized
Leave a comment
Trifle
I wasn’t so impressed with the dishes at Tetsuya’s Restaurant (Sydney, Australia), but one dish that did impress me was their trifle. I’d never been a fan until I had theirs – I always knew part of it was the … Continue reading
Posted in Dessert, Uncategorized
Leave a comment