The first cheese I remember was Teleme Jack. When I bought it after so many years at Rainbow Grocery in 2018, I learned again after so many years turns out its a rather special cheese. still made by the same people in the same way… My mother had cheese parties.
There is no excerpt because this is a protected post.
Cheese is made by people. I’ve now tried twice, and I conclude that Australian oysters are superior to English ones, giving AU its 2nd point against Europe . It wasn’t my first trip to London but the first wasn’t a fair test, as the first was during Christmas week and
Tattood chefs drink wine and talk shop over blowtorches, barbecues, and stockpots on portable burners at Rootstock Festival What is Rootstock? It’s a massive warehouse. Jazz saxophone reverberates noisily from a variety of hard surfaces. Barbecue smoke scents the air. Hundreds of blue jeans park on or hover above milk
25 ways to spend $25M on a secure future for Goulburn farmers instead of giving it to Coca-Cola Shepparton
Australia’s state government of Victoria has pledged $25 million in subsidy to Coca-Cola/Amatil to keep the SPC/Ardona produce cannery open in Shepparton. The federal government refused to match the funds to meet Coca-Cola’s demands. But even if the factory stay open for another period, with the farmers dependent on short-term contracts
What’s Underground Restaurant about? After cooking 26 dinners in 3 countries over the last 7 years, we finally wrote the story of our underground restaurant! It’s a ten course feast, and all the ingredients are sourced from local farmers and artisan producers. The preparation is simple, to inspire our guests
I’m so excited I don’t know what to do with myself. I’ve just had the opportunity to interview and photograph Melinda Dimitriades of Farmgate. Her main thing there (surrounded with lots of other goodness) is rare breed black pig meat. I’m going to be posting the whole interview and maybe
I joke that my two food groups are kale and ice cream. Truth being always more complicated than the stories we tell, the kale is often chicory, and I sometimes go days without ice cream… But since I try to eat organic ingredients it often occurs to me that the
Wow. I just joined StudioFeast‘s mailing list. I knew they asked the last meal question on their website (and do an annual feast of last meals), but I wasn’t expecting to have to answer it to get on the mailing list. Heavy question. And evocative. My answers weren’t what I
I don’t usually eat meusli, but my body targeted its cravings that way last week, and I follow. I found a beautiful one, and expensive, from realgoodfood. I was especially pleased with it because the phrase “organic” emblazoned on the label turned out to refer not only to the grains