From The Australian, Entrepreneur: Detailed research and some great timing has paid off for this niche market player, writes Ed Charles THE secret of a successful product is that it must be something that people want. And it must be something that a lot of people want most days in their lives. For businesswoman Ivone Ruiz it turned out that homemade yoghurt was exactly what Coles felt that people wanted to see on its shelves. It started when she discovered […]
Month: June 2006
Shadows of my colonial past: kedgeree
Ingredients Smoked fish – ideally smoked haddock but smoked cod will do. One good-sized fillet. Onion garlic Rice: long grain or pilau hard boiled eggs Curry powder plus turmeric, coriander and cardamon pods. Cinnamon quills. fresh coriander Bay leaf Butter Ghee or oil Lemons Yoghurt This is quite daggy and old fashioned. In fact it is a colonial dish. Yet I find it extremely comforting and delicious, probably because of the amount of butter involved. And it’s entirely appropriate that […]
Aperol Pink Grapefruit Double Agent
Ingredients 45ml Aperol 45ml pink grapefruit juice Tonic water Ice A couple of months ago a bottle of Aperol arrived. I pitted it against Campari, my favourite aperitif. The conclusion was Aperol to Campari is as Averna to Fernet Branca. When I want to stimulate my appetite or put a meal to bed I go for the most bitter aromatic concoction that I can lay my hands on. The same before I eat a meal. Aperol was the junior partner […]
Frozen scallops vs fresh
It’s a no brainer really. You want fresh, not frozen, fish, especially when eating shellfish. Possibly the ultimate is a boating holiday on west coast of Scotland where you dive with scuba tanks for scallops. I’m sure there are similar experiences to be had in the cold waters off the US. Cold water adds an edge to scallops, which is perhaps why the best ones in Australia come from Tasmania. Ditto oysters. But for some chefs that’s not enough. They […]
Weasel poo coffee – as posh as pig’s arseholes
We are a coffee granule free zone. But I do have half a kilo of some stuff that passed out of a Weasel’s backside. At least in Vietnam they call it weasel. It is a civet and the beans are poohed out, it having eaten the coffee berries. Some poor bugger collects the droppings and (hopefully) washes them before roasting. It makes a very, very dark coloured bean and a very strong dark coffee. J says it even tastes of […]
Not sure about the cheese
Can’t decide between the goat penis and the beef penis. Oh, and I’m not sure about the oyster and cheese. But the tank of live scorpions was pretty impressive.
Goat, veal, pork or duck?
“Like dried baby goat. Or perhaps – I know – like veal, like the veal of a baby suckling calf, only drier.” This is how Princess Mary of Denmark’s royal father-in-law Prince Henrik describes dog meat. The Hairy Bikers couldn’t decide whether it tasted like Pork or Duck. J warned me off this delicacy so I can’t tell you what I thought of the taste. I may have eaten it without knowing. I just don’t know. What I can tell […]
I must have a chocolate humidor
I have a place reserved for the Chocolate 15-18 chocolate humidor right between my truffle brush and my novelty apron. From: Coolhunting