Passover is a Jewish festival that commemorates the exodus of the Jews from Egypt; I chatted Passover food traditions on Jewish radio in preparation for cooking matzo balls at a Jewish food festival
Apricot chicken. Vol au vents. Everything tuna. Fondue. Should retro dishes be brought back to centre stage or relegated to the menus of history?
A good salad is superb. A sad salad is soul-destroying. Listen in to hear about the salad good and the salad bad.
When people find out I'm a restaurant critic they often ask how it all works. I break it down in this radio chat with Cam Smith for his weekly Eat It show on RRR-FM.
Every two weeks I chat on ABC Melbourne radio about food. This time it was about bananas - and it was a lot of fun. For some reason, bananas provoke a lot of passion, usually positive but sometimes negative. Listen in for lesser-known banana facts and some fabulous banana suggestions from our listeners.
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 774 ABC Melbourne to chat to Clare Bowditch about food. This week we talked summer party bring-a-plate. Luckily, no-one mentioned the delights of gelatine-moulded crafty ...
Every few weeks I chat food with Clare Bowditch on 774 ABC Melbourne. We’ve talked ribs, tea, toast and more but I suddenly wondered why I was leaving out our considerable animal audience. So, this week we talked pet food. Not just because it’s a $2 billion industry in Australia, but because pets are eating and drinking some very interesting things these days.
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!
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.