Tripe is controversial. Let’s face it, there’s no hiding the fact that it’s one of the four stomachs found in a cow. And stinks. Its strange looks, pale color and texture aren’t for everyone. Basically, it’s ugly to say the least. And many of us will have been scarred by poorly prepared tripe from our distant youth. The Abomasum or Reed tripe is rarely eaten as it contains a lot of glandular material. But the smooth and flat Rumen tripe, […]

As his latest ode to Thai food walks off the shelves, David Thompson talks to SBS Food about the evolution of Thai cooking in Australia. If you want to eat Thai food in Australia the place to do it has traditionally been Sydney. For a sit down meal you’ll find the food even better than Thailand where the best food is really served on the streets and in people’s home’s rather than restaurants. But now there is evidence of excellent […]

Do you know the difference between grain- and grass-fed beef? Is organic beef better? And what about how the animal is killed? Read on to find out what it all means. The range of meat supermarkets today is bewildering. At an upmarket Coles in Melbourne it is difficult to know what steak to buy let alone mince, with six different types costing from $9.50/kg for three star up to $12/kg for five star and premium veal mince and $15/kg for […]

Outdoor dining has its perils but picnicking can be a great social leveller, writes Ed Charles. VICTORIANS love to gamble. And when the horses are out to pasture and cricket at the MCG is a distant memory, there’s nothing better than a side bet on a picnic. On the face of it, picnics are a one-sided bet vulnerable to Victoria’s erratic weather – not to mention attacks from ants, flies and European wasps. Plus some goof like me will splash […]

With a little imagination, a less than wonderful bottle can be given an impressive makeover, writes Ed Charles. NOW the party season is over, it’s time to count the leftovers as well as the empties. If you have so-called friends like mine you’ll be wondering what to do with all those crappy bottles of wine left behind – the same ones you left at their places the previous summer. With interest rates on the rise and economists yet to decide […]

IF you believe the trend hunters, tea has been on the cusp of being the hot, fashionable beverage for years. But in most cafes and restaurants tea remains the indifferent teabag infused in water heated to a random temperature. In short, you are better dunking a bag in a cup of boiling water at home. But now specialty teas from single-origin farmers are receiving an unexpected boost from baristas who care about coffee and its origins. Nathan Wakeford, managing director […]