Every month or so I visit the lovely Clare Bowditch at 774 ABC Melbourne to talk food. This week being the first week of winter, I decided we should chat about ribs, marvellous ribs, because they are such good, hearty comfort food.
I had a blast chatting all things Thermomix with ace chef Jesse Gerner of Bomba, Green Park and Añada fame along with host Pete Dillon (at left) on 949 Joy FM‘s ‘Cravings’ radio show. Listen in here!
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?
I love chatting with Kate Stevenson and Ross Stevenson on 3AW’s A Moveable Feast radio show, so it was great to go in there this weekend to follow on from my recent ThermoMyth-busting article.
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. Early January is a natural time to talk about what might be coming up for the new year, but I’d also like to see it as a time that we shrug off some of the sillier things that have popped up in the food world recently.