If there's one thing I could change about Melbourne's booming breakfast scene it would be the savoury snack. Sweet treats we've got well and truly covered, and if you've time to sit down for a full plate then there's more egg-centric options than you can poke a stick at. But if you're after something small and savoury there's toast, perhaps an egg-filled bun or muffin, and that's about it...
Read MoreA lofty kerfuffle
I've always been hesitant to attempt a soufflé, for no sound reason other than it being one of those dishes you feel you should be afraid of. But a day at a French cooking class some years back debunked a lot of the mystery, and gave me more confidence in attempting to pull off what can be a bit of a tricky dish...
Read MoreFlours & Frills
Alice Medrich's newest work, Flavor Flours, treats non-wheat flours in exactly the way that they should be treated. Not as gluten- or wheat-free substitutes, or self-labelled "superfoods" that have "health benefit this" or "antioxidant that". Instead, they are treated simply as ingredients that add a different dimension to baked goods through their various and unique textures, colours and flavours...
Read MoreBrioche Maurice
There are a number of advantages to modern technology: a wealth of knowledge at our fingertips, the opportunity to connect with almost anyone, anywhere in the world. It opens doors to avenues that before we wouldn't have known even existed. However there are also a number of disadvantages: being too connected, the inability to switch off, properly socialise, or be attentive to any one thing for any decent length of time. But perhaps worst of all...
Read MoreBitter citrus
As I journey further into making a career out of food, of considerable concern is my (self-proclaimed) inability to discern and verbalise flavours. I'm sure it's not nearly as bad as I think and is a limitation that will, of course, resolve with time and practice, but I sometimes wonder...
Read MoreSavouring apples
I've always liked the idea of a savoury apple pie and so this week, I finally made one...
Read MoreFruits of passion
I love passionfruit. The second house of my childhood had the most immense vine, which sprawled the full length of the double shed-garage and, with rogue tendrils outstretched, constantly threatened to take over the house. In summer, the cool whisperings of its bottle-green leaves would make way for the unique and profoundly stunning flowers; beautiful in both complexity and demonstration of just how clever nature can be...
Read MoreAll knotted up
When it comes to breakfast sausages my most favourite of all would have to be weisswurst, so it was not a question of whether, but how soon could I get there when the opportunity to spend an afternoon learning how to make them with the crew from Melbourne Meat Up recently came up...
Read MoreSweet celeriac
Of the lesser loved vegetables I feel celeriac, in particular, is underappreciated when it comes to delicious mealtime inclusions. Despite being rich in nutrients many find its knobbly, odd-shaped appearance a little off-putting, and when it's oft described as being 'bulbous' and 'turnip-like' we're certainly not doing its image any favours. But delve beneath the rough exterior...
Read MoreBreakfast pastries
Melbourne is a city of brunchers. We love to breakfast and, on the whole, do so very well, but one thing I feel we're missing is an excellent savoury pastry. Muesli and eggs however you like them, no problem, but if you're not up for a big morning feast then, more often than not, you have to settle for something sweet...
Read More