| Victoria Cosford | Updated October 29, 2012 |
So, how did a Colombian and a Bulgarian end up running one of the Shire’s most successful – and authentic – Thai restaurants? It could almost be the start of one of those jokes, and certainly the journey, as largely recounted by co-owner John, is viewed more for its comical than its challenging nature. Read more »
I used to think that a perfect life would be living six months of the year here in Australia and six months in Italy. It was even a goal of sorts – until my Taurean self was reminded of how unsettled I was every time I came back from overseas; how long it took me to reorientate myself; how time-wasting that element was – but above all how much I loved home.
Read more »Food festivals for food fanatics are high points in any calendar year – imagine my rapture, then, at squeezing in two over two days! And two so completely different from each other too. Read more »
Last week I tried out a new moussaka recipe. Taken from the latest issue of Feast magazine, it lured me in because of its meat sauce, its substitution of the standard minced lamb with slow-cooked lamb shoulder. Read more »
Her constant presence in the restaurant she owns is, she believes, one key factor in Muoi‘s enduring popularity. The sort of popularity that sees her regularly required, even in the thick of winter, to turn away seventy people on a Saturday night. Read more »
Is it the word cake? Or is it the very homeliness of the things? There may be many reasons to account for the enduring popularity of daggy old fish cakes – including that old frugal joy in using up leftovers – but my recent one stemmed from the sudden yearning to recreate the fat golden burger-style patties I made endlessly for a Sydney deli many years ago. Read more »
You do wonder how they survive. Many don’t, of course – but wherever you go throughout this wide brown land you will find those that do. They are the general stores, the precursors of supermarkets, the everything-you-need-under the one-roof outlets whose stock, the more remote the location, becomes ever sparser, dustier, out of date and arcane.
Read more »In my battered old book called Food in Vogue there’s a full-colour plate to accompany a page of coq au vin recipes. Taken by someone called Ray Williams in 1962, it seems surprisingly ahead of its times in its sensuality and its glowing, rustic ambers: a whole roast chicken on a platter surrounded by tiny tomatoes, potatoes, button mushrooms and lardons, placed on a hessian cloth. Read more »
At one of the recent Writers’ Festival sessions, the panellists were asked what their last supper might consist of. It was a food-related session, the wonderful Caroline Baum the one who asked the question of Charlotte Wood, Mungo MacCallum and Gay Bilson. Read more »
Our paths crossed at the farmers market. Squally little gusts tugged at the gas jets of the portable stove where I was attempting to compose a sauce out of Coopers Shoot tomatoes in front of about a hundred schoolchildren cross-legged on a tarpaulin. There were two pretty young things hovering near the marquee and one of them eventually approached me and introduced herself. Read more »
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