They are such an amazing resource!"
Writer
SoupERB!
Is there anything better than soup? I could live on it. Soup is a sustaining staple in every culture, versatile, economical, nourishing and – when done well – very delicious. Here are some of my favourites.
Eater
Mother’s Day Menu
Mother’s Day doesn’t have to mean burnt toast in bed and bad soap from school stalls. If you are a mum, you can steer the family towards these menu suggestions, and if you have a mum, please enjoy these suggestions for Mum-friendly dishes and tasty gifts that keep on giving.
Traveller
OS Workers Resources
This page is to assist overseas workers in Australia on working visas who have lost jobs or reduced hours due to COVID-19. I am a food writer who cares about your plight. I am not qualified to give you legal advice. Please use this page as a starting place. I can take no responsibility for your actions or the consequences that may arise from them. I wish you all the best and I want you to know that many people care about your situation!
Cook
Chicken & Creamed Corn Soup
I first made this soup for a friend who wasn’t well and needed a chicken soup cure! I can’t promise this soup will cure all ills but it is simple and nourishing with comforting tones and a cheery promise of sunshine. These flavours and textures remind me of suburban Chinese restaurants, though I don’t at all pretend my version is traditional. I make my own creamed corn but you can also use tinned. As with all homemade dishes, the quality of the ingredients shines through. Great chicken and stock will make a big difference to the end result.
Sign up for fortnightly newsletters with food news, giveaways, recipes and more.
I’ll also send you my Fab 4 Family Favourites Recipe eBook for free!
"I love leading people to great food experiences whether it's at home, a restaurant or on the road. My recipes, videos, events, restaurant reviews and journalism are all about sparking tasty adventures."
Featured recipes!
Is it delicious, achievable and leaping onto your plate right now? Then it’s here.
Search more of my delicious favourites here
Featured Ingredients!
Instagram
💯💯 episodes!
Dirty Linen celebrates 200 episodes by going back to the legend who kicked off episode 1 in June 2020. @wolfinkitchen is owner and founder of @lakehousedaylesford, the 35-year-old regional restaurant which pioneered a who-needs-to-go-Europe-anyway kind of experience - so appropriate for 2021. We talk recovery, staffing, local tourism, autumn bounty, tough decisions and gleaming leaves.
Link in bio!
& https://linktr.ee/DirtyLinenPodcast
There are 23 active COVID cases in hotel quarantine today.
Can everyone please be fanatical about QR check-ins at venues!
Where is your QR code? Have you checked in? Can I check in? May I see your check-in?
Use the Service Vic app - it's compulsory! Link in bio to more info.
Please don't be complacent as a business or a guest. This is not over.
#staysafestayopen
#melbournerestaurants
#melbournecafes
#melbournebrunch
#covid19vic
Ask any hipster barista for details about the latte they're pouring and they're likely to know the origin of the coffee beans, how they were roasted and the best grind for developing a perfect crema.
Query them about the milk that makes up 85 per cent of the drink, however, and chances are they can show you the bottle and that's about it. It's a situation that independent milk producers and dairy farmers are trying to change.
Read my story with @gippslandjersey @hownowmilk @riverinafresh @lightyearscafe @goodfoodau @a.n.d.y.w.o.n.g #melbournecoffee #melbournecafe #melbournebrunch
Link in bio!
Anzac Crack.
Annual outing. Lifetime love.
Recipe Julia Taylor
Photo @gregelmsphoto
Inspo @christinatosi
Link in bio.
Cold night, hot oysters 👌
@ytb_au
New recipe on my site... Creamed corn. There's one ingredient... 🌽 You too can have a butter berg subsiding into a big bowl of golden goodness. Supremely comforting from-scratch cooking.
"COVID skyrocketed my career and I'll always be thankful for it," says @rosheen_
For today's @goodfoodau cover story on pandemic silver linings I spoke to dozens of hospitality people around the state.
It's been a year that pushed Victoria's restaurants, cafes, bars and pubs to the brink. But bright spots have emerged that may change dining forever.
Link in bio.
Pic @ejimphoto
All this week and next on my @dirtylinenpodcast I'm discussing anti-Asian racism. Thank you to my first four guests: @seekaychin @nihilistnomya @blurry.food and @khanhong. I appreciate your perspectives, strength, clarity and generosity.
I am appalled that we need to discuss racism but I think we do because it's pervasive and damaging and utterly wrong and unfair. It's not easy though. I don't like the flattening nature of calling it "Asian". I feel bad to lay the weight of this topic on people who have already done the labour of dealing with this shit. I don't come to these conversations with any illusion about my position - privileged with a voice and platform, sometimes careless and ignorant and also trying to listen harder, do better and be better.
As a Jew in Australia with sad, pervasive Holocaust connections, I grew up knowing that people sometimes want to harm other people just because of who they are, who they can't help being. It feels very, very bad and can be crippling. But I'm not visibly "Jewish" - I can disengage from that part of myself if I feel like it. That's also a privilege.
Anyway, it's full on doing this stuff but it feels like a good thing to do so here we are. If you want to be part of the conversation, let me know.
#stopasianhate
Link in bio.
Thanks to my production compadres @foodwinedine @huckstergram @deepintheweedspodcast 🙏
Sea succulent tabouli by @simonewatts_chef 👏 See stories / highlights for the herby rundown. Red wheat from @tuerongfarm. Fig leaf dressing from heaven. Thanks for bringing a picnic, Simone! Loving my #morningtonpeninsula Easter ❤️
Shishito!
@mossywillowfarm only sells what they grow right there in front of you. It's my kind of concept store.
Going to blister these up for a before dinner snack and see how spicy we get 🧑🚒
Have a good Easter guys and stay safe! Last year we were in lockdown 😶 This year we aren't, though millions of people around the world are locked down or severely restricted... France, Slovenia, Austria, parts of Canada...PNG is in trouble, Brazil is awful... And Brisbane was in lockdown just this morning 😳 and the poor Blues Fest 😭
This ain't over. But I'm so grateful for what we can do this long weekend and how we can gather together.
My mottos are along the lines of: Love big, be safe, stay kind, check in to venues like a maniac, be glad when glad is there to be had and save a bit of glad for when it's hard. Oh and eat all the things!
Also PLEASE VACCINATE US.
❤️❤️❤️
An agglomeration of herbaceous greens. Ornamental border at St Kilda Botanical Gardens grown from curly parsley and flat parsley. It looks pretty and smells delightful but if you listen closely you can hear the flatleaf getting all uppity. "I'm cooler than you,," it sneers at the curly. But the curly retorts with confident menace: "I'm coming back, just you wait."
Cook With Me. Join Today.
I want you to cook with confidence and joy and banish the what's-for-dinner blahs.
Members have immediate access to my complete recipe and video library, plus access to new content each week. Join for Thermomix recipes (and lots of others!), tips, info and behind-the-scenes access to some of the world’s best chefs.
Really? Yep! See what members say. Wondering what you’ll get? See what’s in the library and check out the free videos to get a taste.
WAIT! BEFORE YOU GO…
There’s so much more on the inside.
Members have access to 250+ recipes, videos, chefs’ secrets and tips
Members have access to 250+ recipes, videos, chefs’ secrets and tips