Suddenly there are three upmarketed pub within ten minutes walk of me. Well, the pubs have been there all the time I have been here but in the past year each has gone through major makeovers to attract the increasingly younger, childed families now in the area, and young craft beer heads.
They have also all upped the ante on pub food but without going the whole gastropub route. The pic above if from West Village which used to be the White Cockatoo. It's called a Stockman's Board, and yes, it's a remodelled ploughman's lunch.
They have also all upped the ante on pub food but without going the whole gastropub route. The pic above if from West Village which used to be the White Cockatoo. It's called a Stockman's Board, and yes, it's a remodelled ploughman's lunch.
As Adelaide
swelters, South Australian man cooks a steak in his Holden Monaro
Couldn’t resist kicking of this holiday Compost with this. John Newtown,
does this finally meet your criteria for an Australian food invention J
The secret
ingredient in Geoff Beattie’s rich dark fruit cake
‘Geoff looks up once more to that face in the portrait on his
wall. “I believe she sees it,” he says. “I believe she sees everything we do in
this house. She sees us here. She sees everything I make. She sees everything I
do.” And his secret is here. For 24 years he’s been cooking for her. It’s
always been her. And she deserves nothing less than perfection.’
Ta to John Newtown
Cry me a cocktail:
the unpalatable rise of body food
‘Experimental food artistes Bompas and
Parr are offering a workshop teaching London punters to concoct bitters containing real human
tears. Music and
candles will be provided to make participants sad or wistful – whatever it
takes – and then the resulting tears will be blended with neutral alcohol and
various herbs to create the perfect Christmas gift for an acquaintance you wish
to frighten. ‘
Makes me wish Gay you had made those sausages out of her own blood.
Winemakers turn to
wild fermentation
‘If wild ferments give so much better results, you might wonder why
winemakers ever moved away from them. There are reasons. Pure yeast cultures
were developed to make winemaking easier, with more predictable and consistent
results. This was and still is the best way to mass-produce large volumes of
inexpensive wines. Pure yeast cultures (just one strain of yeast conducts the
entire fermentation) provide greater reliability than wild ferments (in which
there could be hundreds of strains). Wild ferments can produce strange, even
bizarre, aromas and flavours. It seems to make sense, though, that single-yeast
ferments produce simpler wines.’
A mate of mine is brewing his own beer and making sourdoughs down in Vic
and I wondered again about indigenous yeasts in Australia that must surely have
got into early alcohol and bread making in Oz. I went on line and found this
article. Does anyone out there know of any research that has been done on
indigenous yeasts?
Remote Indigenous
Gardens Network
‘RIG Network
is a national, cross-sectoral networking, research and outreach initiative. We
link people, projects and resources to support better practice and undertake
projects to help build better local food production initiatives that can
deliver social, health and economic benefits to remote Aboriginal and Torres
Strait Islander communities.’
Don’t know if any of you follow this mob but it’s a great project.
Alimentum
‘Since 2005 Alimentum has been delighting readers with stories, essays,
and poems that use food as a kind of must to inspire memory, ideas, humour,
joy, melancholy and reflectoion.’
Barbara Santich put me on to this site. It’s a mixed bag with some quirky
pages like the Jukebox (songs about food) and Recipe Poems. Nice to dip into.
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