Author: RF

Egging on Proposal P301

“the use of cracked and dirty eggs and unpasteurised pulp and their role in causing foodborne illness, traceability, definitions, packaging and the labelling of eggs”

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Pig. Midwinter solstice at Allsun Farm

We were invited to a Winter solstice feast at Allsun Farm. There was a special pig roasting.

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Swimming against the (TV chef) tide

“I long for a cooking show equivalent of Rockwiz” George Biron, Sunnybrae

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The Age Good Food Guide 2011

The Vic and NSW guides are released a week apart, here’s The Age Regional Restaurants list. With links.

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SMH Good Food Guide 2011

Ok, skip over the city winners and check out the Regional hats. All with links.

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Farmers as superstars

Superstar chefs are a dime a dozen. The new foodie hero is the farmer, says Newsweek

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Quay: Food inspired by nature

Peter Gilmore’s lavish cookbook Quay: Food inspired by nature will be released in October, Photography by Sydney photographer, Anson Smart.

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Matthew Hulse – Master Baker, Dojo Bread

Scott Watkins-Sully tells the story of a big bloke in a small traditional bakery in historic Braidwood NSW.

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A new genre? Cheese writing

One to watch, just released and causing a buzz is Eric LeMays book Immortal Milk – Adventures in Cheese.

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Choc with everything

Have you noticed at markets where jams and preserves jostle to make themselves distinguishable, and as for sweets, fudge rules? Here’s the top trends in confectionary for 2010-2011 from the US. National Confection Association Expo.

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Vote with your fork -Pt2

What Pollan calls the evocative prose of “cutting edge grocery lit” and wonders at terms such as “from cage-free vegetarian hens” and “humanely raised” “sustainably farmed” and “organic feedlots”.

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Vote with your fork.

“If it arrives through the car window, it isn’t food.” and “Eat all the junk food you want–as long as you cook it yourself.” Michael Pollan

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