Ingredients: serves two 2 eggs 4 slices of pancetta (he says thin but the only stuff I could find was round) Herby stuff 100g butter 1/2 an onion. Diced finely. i garlic clove. Diced finely. One cup each watercress and flat leave parsley leaves. One and a half cups baby spinach 25g grated parmesan Salt and pepper to season It’s just cooking not molecular gastronomy. But it is very precise cooking with the help of my new-fangled device, an Auber-WS […]
Month: December 2008
My British 100
Awhile ago I spotted the Omnivores 100 meme on Becks & Posh which was started by Very Good Taste. It was a pretty good list but some of the entries would be better off on a meme of 101 things not to eat before you die. For a start insects. Yes, I know we eat them all the time ground up in to flour. But I really don’t want to them (although I’ll contradict myself by saying green ants with […]
Are you a happy little glutamate?
There is a buzz around right now caused by monosodium glutamate (MSG), or whatever you prefer to call it. The savoury flavour otherwise known as umami was named 100 years ago after first being isolated from seaweed in Japan in 1907. Even if you think you haven’t tasted umami or glutamate you probably have and it has probably compelled you to shove even more food in your willing cake hole. Chinese food has a bad reputation for containing MSG – […]
Still searching for the best Pho. Or am I?
The seductive thing is the doorway and a sign. There is no other indication of what lies at the top of the stairs in the Thy Thy (142 Victoria St, Richmond +61 3 9429 1104) Vietnamese restaurant. Perhaps restaurant is too strong a word. This isn’t a place I’d come to eat at night and apparently nor should you. But do drop in for an aromatic and filling bowl of sub $10 Pho and to enjoy Thy Thy’s retro chequerboard […]
Food for thought
From In The Black: In the trenches Achieving an effective level of management is a fairly universal story no matter what business you work in or run. Just look at the restaurant industry. It’s a microcosm of the business world, picky customers and tight deadlines. And the man who has highlighted it, warts and all, is internationally recognised chef and restaurant owner, Gordon Ramsay. His UK and US TV series Kitchen Nightmares has made his name as a straight-talking, business […]
Goodbye Curry in a Hurry
From SBS Food Five Indian restaurants have been awarded Michelin stars in the UK since 2001. Ed Charles investigates how the trend towards Indian fine diners is progressing Australia. When Chandra Kanodia opened the Phantom India restaurant in June 1979 on Swanston Street in Carlton, just outside the City of Melbourne, it claimed to be the first Tandoori Restaurant in Australia. He had chefs flown in from famous restaurants in India to make the best Indian food. Australians have always […]