01. Woohoo! Can’t wait to start trying recipes from Hetty McKinnon’s new book, Family (her first book, Community, is one of my most-used cookbooks and her roasted beetroot, turnip, edamame, radish and wasabi mayonnaise salad is life-changing). Continue reading
01. It was cloudy all day yesterday and I honestly thought I’d lose my shit if I didn’t get to see the Super Blue Blood Moon… thankfully, the sky was clear when the action started around 11pm. I didn’t try to take photos. I just enjoyed it (the pic above is from here). It was spectacular. Continue reading
Sample Saturday is when I wade through the eleventy billion samples I have downloaded on my Kindle. I’m slowly chipping away and deciding whether it’s buy or bye. This week, all three books were spotted on my Goodreads feed –
This is Going to Hurt: Secret Diaries of a Junior Doctor by Adam Kay Continue reading
01. My favourite tweet this month. No, scratch that. This year.
01. I went to a Melbourne Food and Wine Festival class last weekend – we made punch (I think that’s a responsible way of saying ‘big batch cocktails’). Anyway, now I need a retro punch bowl and a new Pinterest board so that I can start collecting punch recipes. Continue reading
Happy New Year lovely people! Continue reading
01. A couple of years ago I had a salad epiphany (I’m not overstating it). I realised that there was no such thing as a ‘tasty, simple salad that you could throw together at the last minute’. Instead, all the best salads appear simple but are actually quite complex and/or take time to prepare. I bought a book that became my Salad Bible. Truly, it’s the best. So I was excited to discover that the author, Hetty McKinnon, has a new book out – Neighbourhood. Continue reading
I’ve just finished a story about a chef who won his wife in a pool game; worked in the finest hotels in the world; saved hundreds of people from a fire; cooked for kings and queens; had affairs with high-profile women; fought in wars; lived apart from his wife for decades but spent his last months with her; coined a word (deliciousness/ umami); and revolutionised the way kitchens were set up and run.
It may sound like fiction but it’s all part of the life of French chef, Auguste Escoffier. It’s remarkable stuff. Yet with so much to work with, why did I find N. M. Kelby’s novel, White Truffles in Winter, bland? Continue reading