![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
In my latest book, The Cook’s Garden, there’s a poem by Richard Tipping which goes like this: mangoes are not cigarettes mangoes are fleshy sinful passionate fruits mangoes are hungry to be sucked mangoes are glad to be stuck in the teeth mangoes like slush & kissing mangoes are not cigarettes mangoes are idiosyncratic seasonal [...]
It’s 6pm and already a long queue has formed outside Jamie’s Italian restaurant in Pitt Street, Sydney CBD. City workers, eager to get home,thread their way through the crowd. Despite initial concerns that Aussies wouldn’t want to queue, they’ve been happy to do so ever since it opened a few weeks ago. A long wooden [...]
When I was invited to the launch of Ferran Adria’s new cookbook a few weeks ago, I expected to find something magnificent, though not a cookbook I would ever take into the kitchen and cook from. Adria, after all, is the former chef and driving force behind El Bulli in north-east Spain, often proclaimed the [...]
THE Milton-Ulladulla region will celebrate the return of its annual food and wine festival this weekend. Harbourfeast will kick off with a festival dinner at Cupitt’s Winery on Friday, November 4 and will continue the following day (Saturday, November 5) at the Ulladulla Civic Centre, showcasing the very best the Southern Shoalhaven has to offer [...]
Last week, a fellow twitterer sent me this message: “Couldn’t we pass on the Halloween pumpkin carving? Flooded with enough US culture already!” He was was referring to a query of mine on the Mini Chef Facebook page: “Have you ordered your Halloween pumpkin yet (in time to practise your carving skills)?” I had [...]
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Burrata is a soft fresh Italian handmade cheese shaped like a money bag or top knot which food writer Faith Willinger describes as “halfway between cheese and sex”. Its thin outer casing is made of mozzarella which is filled with torn strands of mozzarella and fresh cream. When sliced open, it oozes thick cream. Made from cow’s milk, it has a rich, buttery flavour (burro means butter in Italian) which goes well with soft summer fruits, in salads and on top of bruschetta (use the crusty bread to scoop up its creamy centre).
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