I had to laugh reading a post by former full time food blogger the Amateur Gourmet called “Ok I lied: It sucks to cook after work“. He’s got a job as a TV writer now and admits he really struggles finding time to cook on a week night after work. It’s a common dilemma and
In celebration of Bastille day and because it is so DAMN freezing right now I cooked up a big batch of Coq au Vin on the weekend. It’s such a classic French dish and contains many of my favourite things: chicken, lardons, wine and onions. If you are French please stop reading now because this
Let’s be honest, when I was at university cask wine was known as “goon” and I drank it to get drunk cheaply. But, now I’m all grown up cask wine has grown up as well. The new cask wine is perfect for gourmet chicks like me because some of the best wineries in Australia are
You may have noticed from some of the rather delicious looking pictures appearing on my Twitter and Instagram feeds that I’ve been cooking a lot at home recently. Inspiration has come in the form of a free trial delivery of My Food Bag. My Food Bag is one of the new services which offers home
I’ve heard silverbeet described as kale’s unloved cousin. While it’s hard to find a hipster cafe in Melbourne without a kale salad/smoothie/muffin/whatever on the menu you don’t see so much silverbeet out there. That’s a shame. Silverbeet is equally green and leafy and just as delicious as the much cooler kale.
I’ve just reluctantly returned from a few weeks spent beach side at Lorne. It’s only been a few hours but I’m already nostalgic for salty skin, sandy hair and nights spent on the deck having drinks and a BBQ.
Ok it’s time to talk turkey. If you are planning a traditional Christmas lunch then the turkey is the centrepiece and you need to get organised now. Ordering a good quality turkey will make all the difference. Last year I ordered a beautiful free range bird from Bertie’s Butchers in Richmond and I will be
Lately I’ve been trying to cook on the BBQ as much as possible. Even if the weather isn’t playing ball there’s something very satisfying about cooking on an open flame in the great outdoors (or at least my backyard). A delivery of some Moro olive oil this week made me think about using the oil
Recent years have seen the rise of the rock star butcher. Sure your traditional butchers are still around but in order to compete with the cheap meat on offer at supermarkets, butcher shops are differentiating themselves with top produce, top service and even a little bit of glamour. Think Victor Churchill in Sydney which looks