For more than two hundred years, people have been getting together in January in memory of Robert Burns, the Bard of Ayrshire and Scotland's favourite son. These get-togethers are in the form of a dinner, or supper, around the time of Burn's birthday on 25 January. … [Read more...] about Burns Night Supper
How to Cook Things
Ambarella
Ambarella is a sub-tropical tree native to the Indo-Malaysian region, but it grows well in Queensland and most likely would grow, perhaps not so lustily, in my Melbourne backyard. It would go well as an ornamental, a smallish ornamental, in Collingwood but I'm … [Read more...] about Ambarella
Fasolakia
The rain held off for the Greek Festival in Melbourne today. That was a plus. No wild young men dancing though which is, after all, the main reason I like the Festival in the first place, a nice little Cretan war dance never goes astray. However, I caught a cooking … [Read more...] about Fasolakia
Stir Fry Lotus Root
The easiest way to cook lotus roots Stir-Fry Lotus Root Large frying pan or wok 500g lotus root2 cloves garlic2 cm ginger3-4 spring onions, chopped1/4 cup chinese mushrooms (rehydrated)2 Tablesp sesame oil2 Tablesp vegetable oil2 Tablesp rice … [Read more...] about Stir Fry Lotus Root
Roast Pork Belly
Yes, I know money is tight. Mine certainly is. But there's something about roast belly pork that triggers a craving in me, the sweetness, the spiciness, the crunchiness, something primeval happens when I smell pork cooking. After a month of living on chick peas, … [Read more...] about Roast Pork Belly
Lilly Pilly Chutney
A tangy chutney, surprisingly easy to make, and guaranteed to amaze your guests. It's pretty good for you to eat as well. You can adjust the sugar or chilli to suit, I tend to add a little more chilli as the years go by, I've begun to like my food a little hotter or … [Read more...] about Lilly Pilly Chutney
Mascarpone Custard
Mascarpone, like all heavenly tastes, shouldn't be an everyday addition to the food intake, but this ivory-coloured, exceptionally smooth, and easily spreadable fresh cream cheese is so hard to ignore. The flavour is milky and slightly sweet. The rich, buttery … [Read more...] about Mascarpone Custard
Poached Plums
Plums used to come into season in early Autumn, but of late I've seen them around at the end of Summer. Are they being shipped from Tasmania? Somewhere with cooler weather than Melbourne anyway. This is the easiest, quickest and possibly the tastiest way to serve … [Read more...] about Poached Plums