Radio Chat – Chocolate
How is chocolate made, what distinguishes good chocolate from bad and are white chocolate and raw chocolate really chocolate at all? Yes, we're asking the big questions in today's radio chat
How is chocolate made, what distinguishes good chocolate from bad and are white chocolate and raw chocolate really chocolate at all? Yes, we're asking the big questions in today's radio chat
Apricot chicken. Vol au vents. Everything tuna. Fondue. Should retro dishes be brought back to centre stage or relegated to the menus of history?
I love dropping into ABC Radio Melbourne to chat about food with Clare Bowditch and her lovely talkback audience. This time we discussed soup, a very important topic as winter starts to grip. As part of my diligent research I even got a terrible cold just to check if soup really does cure winter’s ills. And guess what – it does!
I love dropping into ABC Radio Melbourne to chat to Clare Bowditch about food. This time it was especially fun because she told me about her millet ...
Every few weeks I drop in to ABC News Breakfast to chat about what’s happening in the food world. This time it was to chat about why hipster food has gone viral — and when it will end.
Every few weeks I visit the lovely Clare Bowditch at 774 ABC Melbourne to talk food. This week we discussed the controversial and emotionally charged topic of toast. Are you a butter or ...
Chestnuts. Are you an X or a _ person when it comes to scoring and roasting? I discussed this and all things chestnuts on ABC Afternoons with Clare Bowditch.
Every few weeks I drop in to ABC News Breakfast to chat about what’s happening in the food world. This time I shared tales from my recent culinary adventures in Japan: 12 days, 50 meals, hard work but someone’s gotta do it, right?
Quinces are just coming into season now: they are strange, hard, knobbly, furry fruits and rather unappealing at first glance. They do have a beautiful perfume though – and they’re cheap, around $3 a kilo. To me, they smell pink, which might sound strange, but makes more sense when they are cooked, because they turn from a pale yellowy green to a deep, glossy ruby. It’s the kind of alchemic kitchen magic that can make you fall in love with a fruit, and I am definitely in love with quinces.
Every few weeks I drop in to ABC News Breakfast to chat about what’s happening in the food world. This time it was to chat about indigenous Australian ingredients.