Getting creative with less. Recipe lessons from the Australian Women’s Weekly during wartime Major supermarket chains Coles and Woolworths have introduced restrictions on the purchase of these staple ingredients. Coles has also introduced “rationing” of minced meats. While this is not a genuine food crisis, these limitations will lead Australians to ponder the culinary possibilities of their pantries. Looking …
Diggings 3 March 2020
An ode to bánh mi In the west, we’re most familiar with bánh mì thịt nguội or bánh mì thịt (pork roll). Textural and full of punchy tastes, each bite is crunchy, meaty, tangy and fresh. The sambo starts with crusty baguette made of flour and, traditionally, a touch of rice flour. Next, the bun is moistened with mayonnaise, …
Diggings 9 February 2020
13th New Zealand Symposium of Gastronomy and Food Finally made it to a New Zealand Symposium and a very enjoyable, stimulating time it was. Read my highlights here. The Chocolate-Brewing Witches of Colonial Latin America One mother-daughter pair, the wealthy mulata, or African and European, widow Francisca de Agreda and her daughter, Juana, mixed …
Prunings and pickings from the 13th New Zealand Symposium of Gastronomy and Food History, Hamilton Gardens 1 – 2 February 2020
This was my first New Zealand Symposium, and an enjoyable, stimulating and illuminating gathering it was. The theme was gardens, and the venue, appropriately, was the Hamilton Gardens with its Te Parapara Maaori garden and its kitchen, herb, and sustainable 'enclosed gardens'. Below are sketches of some of the highlights for me. The proceedings will …
