It’s funny the things you latch on to as a child, particularly in a family as large as mine. The little sayings and jokes that become part of the fabric of family life, your family culture as it were. Years ago there was an epidode of the US sitcom Alf, where one of the children dressed up as an asparagus for the school play. Now this was no ordinary asparagus; it was a singing and dancing one that even had it’s own jingle: ‘a-spar-a-gus, a-spar-a-gus, it makes you feel more a-ble’… Read the rest of this entry »

lambshank pies

The great Aussie meat pie - you’ve gotta love it. Apart from pavlova and vegemite, it’s pretty much the only thing that comes close as our national dish. And while I don’t really agree with the concept of trying to sum up the cuisine of a nation in one particular meal, particularly a nation as multicultural as this one, I must confess that I do have a rather strong attachment to the humble pie. Read the rest of this entry »

ginger brulee tartlets

Ahh serendipity….such a delicious word and equally such a delicious phenomenon to encounter. A fortuitous coincidence - when things just work out for the best - a stroke of good luck. Something that we could all do with a little more of in our lives.

A few weeks ago on my birthday, I was lucky enough to have a bit of serendipity swing my way in the form of what else but a blow torch. Read the rest of this entry »

sean’s red capsicum chutney

There’s nothing quite like the acquisition of a new cookbook: the anticipation, the pleasure of purchasing, the rushing home with your new treasure tucked under your arm, the quick flick through to get yourself acquainted, the long slow perusal of every page. But most of all I enjoy the decision making that goes into deciding which recipe to first christen the book. Read the rest of this entry »

pork spare ribs braised with honey, soy & ginger.

Ribs are up there as one of my favourite cuts of meat. Possibly even a second to the already much discussed legs. But while I am often whipping up a decadent batch of lambshanks or duck marylands, I can still count on the fingers of one hand the number of times that I’ve cooked ribs. Read the rest of this entry »

Normally I don’t like to gloat, but sometimes it’s really the only sensible course of action. So dear readers here it is: LAST NIGHT THE GREAT ALAIN DUCASSE COOKED ME DINNER! (I’m also not a massive fan of upper case or the much overused exclamation marks but believe me on this occasion both are warranted.) That’s right M Ducasse the only chef with a total of 14 Michelin stars was manning the pans, well at least he was in the kitchen while his people were at work… Read the rest of this entry »