Buttermilk tart / Karringmelktert

This tart used to be a staple in our family home. It was always baked in the same earthenware dish, and stood on a side counter covered in a doily.  For the flies. It was seldom the dessert or sweet after a particular meal, it’s purpose more of an afternoon snack (although I recall sneaking…

Tasmanian truffles

I’ve been a bit reluctant in trying Australian truffles, letting the fact that it’s European truffles or nothing really get to me. The superiority of white Alba truffles cannot be doubted, but, since we are nowhere near there, local must make do. This year we got ahold of some Tamar Valley truffles (Tasmania), and I…

Winter stuff

We’ve started using Farmer Joe’s Goat (Echuca) again! Always braised overnight, this really remains our best winter braise yet. Comforting, yet not too heavy or fatty, we change the garnish up every few weeks, and have served it with soft polenta & pine mushrooms or bay & black cabbage, adapting the dish as the season…

Eating at Spice Route & missing South Africa

For the last few years I have only been going back to South Africa once a year (unfortunately!) and it’s hard to keep up with what’s supposed to be hot & fresh, and over the last few years I have gone to places that I remember being good, just to eat there and realise that…

Apricot sorbet

We make so many different sorbets in summer at the restaurant – this summer alone has seen sylvanberry, morello cherry, mango, mixed berry and the latest, and most impressive, has been apricot. I’ve done quite a bit of peach sorbet in the past, but the apricot usually finds itself ending up as jam or in…

Books

I.can’t.walk.past.a.bookshop. If it’s a cookery book shop (err, Books for Cooks here in Melbourne) its a done thing that I am going to walk out with an armload of “books I’ve always wanted”. I generally buy books for ideas feather than recipes, because I like to think that cooks have put out their much-tested recipes…

Melktert and missing home

There is really nothing you can do about being homesick. And December is homesick month for so many people, myself included. Not much you can do if you don’t actually have a trip home booked, so the next best thing (for me) is to cook a dish that evokes great memories. My family had a…

Alice Waters: Still a (food) revolutionary

I had the privilege to listen  to Alice Waters a couple of weeks ago, and share in her heartfelt conviction for her cause (which really should be everybody’s priority), its been so many years since she became known as a strong, clear voice in the fight for traditional values surrounding food, eating and living in…

Hong Kong: The shiny side

Upon returning from our Lamma Island excursion, we randomly found a CitiSuper supermarket at Central Pier. The reason I decided to write about it is because the previous few days I had been knocking around Mongkok streets and markets, absorbing how a lot of the locals lived. There are CitiSupers all around the city, but…

Hong Kong food: The hip & the street

    September is a very hot month to visit Hong Kong. And, if you’re like me and prone to wandering new cities on foot, it can become a rather exhausting endeavour. However, I only had 6 days, and was determined to pack as much into them as possible, eating all kinds of things, ignoring…

Roast on Sundays at Neighbourhood Wine

Well this is a bit of something. Maybe everyone is finally over brunching on Sundays as well as Saturdays, or maybe everyone’s decided Saturdays are for poached eggs and Sundays deserve meat with a Bloody Mary on the side. Whatever though, because for the life of me I’d never have thought that Yorkshire pudding and…

Season’s oysters & MFK Fisher

The entire summer I look forward to eating oysters as soon as the season turns – something I  stick to rather strictly – not only is the water colder ensuring less risk of nasties travelling out of the sea along with the oysters, but they’re actually leaner and taste their briny best (not a fan…