Hi.
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
All in Appetizers & Breads
My (even easier!) version of the famous no-knead bread. It takes no skill, just some time, flour, yeast, salt and water.
Mini lamb & harissa sausage rolls made from Bourke Street Bakery’s cookbook.
It’s summer in my mind. Sydney is still graciously warm, though the days are distressingly short.
Sometimes summer gives way to rain. The dog refuses to go outside and the thirsty plants explode upwards.
For lots of things: cookies, wrapping paper cuts, glitter-filled greeting cards and drinking too much.
I have written and rewritten the opening line to this post three or four times because whatever I say sounds too dramatic.
It’s still stinking hot here in Sydney and will be for the next few months. Not that I’m complaining. Sure, I miss my hearty baked pastas and braised everything, but summer eating is full of simple pleasures. Like ice cream, which we’ve taken to eating by the carton.
These mushrooms never, ever make it into the fridge for tomorrow’s lunch. No matter how many you make, no matter how vehemently your companions tell you they don’t like mushrooms, these mushrooms are always the first thing to disappear.
I really don’t know what to call this. It’s not really caponata, which is an amazing Sicilian dish, kind of a cold, fried eggplant-heavy salad with celery, capers, tomatoes and olives. But it’s not too far off, either.
Have you ever seen anything like this? In case the picture quality doesn’t render it well enough: deep fried potato doughnuts stuffed with prosciutto and fontina.
I hope you’ve all had a wonderful weekend! We’ve just come back from a graduation party full of over-60s, finger sandwiches and lots and lots of wine
Immediately after writing that elaborate ode to pumpkin a few weeks back, I knew I needed to make this dish. I mentioned it in the very first sentence of that post, setting off a worldwide chain of events culminating in The Best Combination Ever.
If you’ve been over for dinner sometime in the last, oh, three years or so, you’ve probably had this bread. The one I make at least twice a week.
Beets have a bad reputation. Lots of people associate them with their poor, canned brothers or painful childhood dinners involving Polish grandmothers and ultimatums.
These little suckers are probably my favorite holiday appetizer ever. Even more favorite than these. This was also one of the rare things –
Growing up, my family did not do Christmas.
