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!
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 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. 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.