Busy writing for money rather than blog kudos and dealing with the new monkey. But still wonderful food isn’t far away, inspired by Kalyn’s Weekend Herb Blogging. Over ripe tomatoes are baked in the oven drizzled with olive oil, sprinkled with Murray River salt crystals and fresh cracked pepper. Served on toasted sourdough with nothing else but freshly torn leaves of basil and oregano. The simple ripe toms combined with fresh flavours and the crunch of toast can’t be beaten. […]
Recent posts
A Proustian moment with pizza
The power table, the one in the corner, the round one from which I can survey the whole room. Could I have reached Godfather status in St Kilda already, with the staff at I Carusi II (231 Barkly Street St Kilda 3182 03 9593 6033) plonking me there? After a few minutes the lavatory door wafted open, then closed and had one of those Proust like moments remembering the lavatory disinfectant on the way up to Taxi Restaurant. And again. And again. […]
Why I ignored fashion and chose grapefruit over peaches
The occasion to celebrate Viognier with wine brand Yalumba. There we were in Melbourne’s most hyped new restaurant, Longrain, when I snapped this pic. It was a fitting venue for such a chic grape, the wine that Brett Easton Ellis drinks in his latest work, Lunar Park. If you believe this book Easton Ellis’ work – even the compellingly violent American Psycho – is about fashion. So Viognier must be near its peak in the US. Australia will probably be […]
Taxi: In the belly of an architect
Kingfish usu-zukuri Every item of food that I have eaten at Taxi (Federation Sq, cnr Flinders St & Swanston St, Melboune +61 3 9654 8808) has been a masterpiece in presentation. I’d go as far as describing most dishes as architectural masterpieces. Whether or not the building is an architectural masterpiece is a moot point. Part of the controversial Federation Square complex, the building has featured in Wallpaper*. We decide to walk up to the restaurant on the first floor. […]
Simplicity is the best
I have planned a debate on good vs bad ingredients, my position being that the secret is knowing what to do with the bad ones. This entry is the opposite because the better the ingredients, the better this dish. First the tomatoes, handpicked off the vine warmed to blood temperature by the sun. Tear some leaves from a nearby basil bush (tomatoes and basil thrive together). Slice buffalo Mozarella into soft creamy discs. Assemble alternate layers of tomato, basil and […]
The Sheet: Adelaide bank results
Change of tack for Adelaide in the mortgage market By Ed Charles Adelaide bank has emphasised its commitment to achieving a five per cent share of the home loan market through the introduction of innovative products while increasing its margins through better use of technology.
In The Black: Getting Things Done
From the February edition of In The Black. More from Dave Allen, Lifehacker and 43 Folders. The finest organisation systems available to mankind may not involve technology at all.
Weekend zucchini emergency. Urgent help needed
I’m in trouble. Three Zucchini plants all survived this year and there are just two of us. We are in urgent need of help. As each day passes the massed forces of the Zucchini threaten to take over. At first there was just one or two a week. Now its one or two a day. Three days ago I blinked and when my eyes opened I was confronted by a vegetable the size of a pot bellied pig. We need […]
The Sheet: Etrade walks ASX tightrope
By Ed Charles It’s been a frantic start to the year for the number three online broking company Etrade Australia, a firm in which ANZ Bank owns a 34 per cent stake.