Humble Crumble

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…)

We recently had family staying with us which is always nice, one of the guests however presented me with a food challenge in that they are vegetarian. Now being an out and out appreciator of carnivorous delights I
sometimes struggle to understand the point of vegetarianism, perhaps I subconsciously associate it with liberal lefties who are out of touch with reality and enjoy living in trees and wearing scratchy hemp underpants.  (more…)

I‘m loving how plump and sweet strawberries are right now.  The waft of intense ripe strawberry that you
are treated to when you pick up a punnet is mouth watering. It instantly triggers thoughts of warm weather, delicious desserts and Pimms.  (more…)

When it comes to buying meat I am a big fan of using a butcher. Apart from supporting local small business, a butchers shop will generally offer a wider selection and often better product knowledge. Make friends with your local butcher and they will look after you. (more…)

Everyone loves ice cream and sorbets the range at the supermarket a convenient option for ‘afters’. Whether it is the brightly coloured packaging and expansive flavours of Ben and Jerry’s or the rich imagery used by boutique brands to conjure feelings of luxurious sexy indulgence; the freezer section of the supermarket can be pretty alluring. But for me it just isn’t enough! (more…)

I set myself an experimental cooking challenge over the weekend. I was filled with glowing enthusiasm at the prospect of having something quite interesting to share. Alas for a number of reasons it was not to be, the experiment proved to need further work.

To consol myself I went to a new café that has recently opened in the neighbourhood. (more…)

Breakfast for me Monday to Friday is a relatively unexciting affair. It usually comprises of something like porridge with honey and a few chopped strawberries (it is winter after all). So when the weekend arrives I like something more inspiring, going out for breakfast is something that I particularly enjoy, especially when we have visitors. (more…)