Hayden Quinn’s Falafel Pockets 
Poached Peaches in their own Pink Syrup 
Sea urchin in a lobster jell-o with cauliflower, caviar & crispy ‘seaweed’ waffle 
Buhara Pilavi (Pilaf with lamb, quince and nuts) 
Skye Gyngell’s Summer Pudding 
Burrato Bruschetta with Roasted Tomatoes 
Muhammara (Middle Eastern Red Capsicum Dip) 
Spaghetti with Herbs and Breadcrumbs 
Green Tomato Chutney 
Mother’s Day Meringues 
El Bulli’s Gazpacho 
Mother’s Day Simnel Cake
Warm Salad of Soba Noodles & Mushrooms
The Original Anzac
How was the original Anzac biscuit made? The biscuit, that is, not the soldier!
Anzac Paddle Pops
Marbled Tea Eggs
Molten Chocolate Budini
Chocolate: Food of the Gods
Potent, irresistible and ever so smooth. You might think I’m talking about one of the world’s legendary womanisers, and why not? Indeed, the 18th century Casanova had a penchant for chocolate. Apparently he consumed gallons of the liquid stuff and is alleged to have served it in much the same way that today’s playboys hand … Continue reading
Tchatchouka
Smoked Trout Dip
Lou’s Brown Rice Citrus Salad
Rhubarb Pear Muffins
Green Vegetable Risotto
Fig Seed Bars
Ratatouille Frittata
On Becoming A Food Writer
“The words, Rogers! The words!” The news editor’s voice boomed across the wide open plan office. He stood up and ambled down the line of desks in the centre of the room, banging loudly on each desk with a rolled-up newspaper. A couple of the cadets sitting in front of me jumped nervously. George Williams … Continue reading
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