Assorted things to show and tell
I've been meaning to show off my highly desirable damascan steel Shun cleaver. It's been a torrid three month's and I don't want to kiss…
drinks
holidays
Ah huzzah! Holidays strech forth to the very end of January, kicking off with a frosty glass of Hoegaarden. Actually kicking off with a crisp and tarty…
An Extremely Good Dinner Party
I've had bigger, messier, unlikelier, more fractious dinner parties but this one, and Toni will back me up on this, was the best one ever. Not in the…
Hal Hartley Pork Belly Braised with Fennel and Pears
Poor result with photos leads to a grittier feel and the shift from narrative to character driven food post. Pork Belly: Porky! Fatty! Schoolyard taunts…
Herbed Spaetzle
I don't really want to tell you how to live your lives, but with the weather the way it is, you should be spending your Friday nights eating goulash and…
Cullen Wines – Margaret River
I've a flu crapping on me and work is getting to the "bees! in my head!" stage so I'm not feeling very posty, yet I tire of looking at…
Beer
Sure there are those Fridays when it's just me and a jar of chocolate body paint but in the end nothing says weekend better than beer. I've made a…
Topvar Lager
From Slovakia. A strong malty greeting makes one think of germanic pilsners rather than the lagers here but the clean and refreshing finish reminds us to not…
A Field Guide to Sake
Found out that if you can chew a piece of potato for around a minute without vomiting, it starts to becomes sweeter. This is because the enzymes in saliva…
End of Month Egg on Toast Extravaganza #4, Eggs Fried with Red Wine
I remembered my monthly eggy cycle not with the stomach but with the brain when Chris Sheil gave post-modernism CPR after the beating it received from angry…