This column was published in the first edition of Regional Food magazine in winter 2005. It initiated a series of musings about the way we eat, drink and shop.
Culture – the word on cheese I picked up a copy of Culture magazine in an airport in America. It was a slim 100 odd pages but looked like it had been around for a while (it had, six issues). While I found the stories interesting it clearly was covering the interest in home cheesemaking…
Quince paste really does match well with hard cheeses. The use of the microwave makes this version very easy to do.
Noses are big in our family. Literally. With the exception of my younger daughter, all of us can boast a prominent proboscis.
There are, what, 20,000 or so items in your average supermarket? Yet, each time you shop, maybe 40 different items end up in your trolley. Who buys all that other stuff?
Ever wondered how one cheese is selected as Top Cheese of the Show from 200 entries?
The media attention may have been on local cheesemakers Small Cow Farm but the truffle growers stall was also open early. Market regulars Kim de Porter and Darius of PilPel were there of course. Mid-morning the new display cooking area at the back of the shed wafted truffle smells into the crowd. The Canberra’s ‘4…
At the end of the season we’re starting to get the hang of cooking with this luscious black fungus and we’re sharing it here.
The support for local Farmers’ Markets in the US is very different from here, take a look at this LA Times ‘Market Watch’ column by David Karp.
