Humble Crumble

Perhaps it’s the cynic in me, but I have already noticed the well intended New Years resolutions are beginning to flag like a pair of well worn undies on the washing line. These are the declarations of healthy living usually made on January one, when people aren’t sober enough to think clearly or are feeling sorry for themselves for over indulging only hours before. It’s nothing to be ashamed about; we’ve all been there at some point…haven’t we?? (more…)

On Sunday, in homes all over the world there is bound to me minor squabbles over the ‘best bits’ of the Christmas dinner. In our house it was usually the leg, stuffing or the last roasty potato. There would be much tutting and poking out of the tongue by the looser and triumphant grin from the victor of the last spoonful of stuffing. (more…)

Christmas dinner is my favourite meal of the year, it’s a chance to cook a real feast and indulge in culinary excess. However, turkey the Christmas bird of choice for many is often seen as dry, bland and about as sexy as a politician’s choice in neckwear. Not any more. (more…)

I really enjoy my seafood and am fortunate enough to live very close to the Sydney fish markets. Well except when the wind blows the wrong direction on a hot day, making for some fishy overtones. So when we visited Tokyo the chance to visit their fish markets was too good to miss. (more…)

As you may have begun to glean there is some good eating to be had in the land of the rising sun. In fact Tokyo has become something of a global food Mecca, especially since Michelin released their famous Red Guides for Japan.

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Traveling around Japan is a fantastic food experience. The selection of food and the combinations can often challenge the average Western palette and what we deem as ‘normal food’. Fish, rice and pickles for breakfast, marinated crickets and dried fish as a snack or garnish and sweet bean paste for dessert are just a few examples of unusual combinations.  It’s a real food adventure and I love it. (more…)

For many years Japan has a source of fascination for me. I think the seeds of attraction planted very early with Mr Miyagi’s (Karate Kid) bonsai trees and Akira Kurosawa’s cult film Seven Samurai. Since then my interest has grown around the gastronomic art that is sushi, Japanese culture and the ceremony surrounding eating and drinking. (more…)

Firstly, apologies for the digital silence, I have been struck down with man flu and haven’t really
been interested in food (other than ice lollies and sorbet) much less writing about it.

Now don’t judge me for eating at a Hard Rock Café. Gourmet it’s not admittedly, but it is new and they have been busy since opening their doors three months ago. (more…)

With the weather seriously picking up in Sydney (well except
today) and a friend’s Anglo themed barbeque to go to, it was time for another
food experiment.  A sweet treat was requested as our contribution to the barby and having not used the ice cream machine for a few weeks it seemed destiny that I have a crack at Pimms sorbet. (more…)

There are few vegetables that form the basic foundation of so many dishes and stocks across such a range of cuisine styles as the innocent onion. It seldom enjoys the limelight but brown, white and red onions form the base flavour in British, European and Australian cuisine.  If the understated onion was playing in the rugby world cup it wouldn’t be a glamorous All Blacks winger or an Irish drop goal ace. The onion would be a Georgian prop forward – in the engine room doing the hard work and making you cry. (more…)