Wherefore to Dover?

5 August 2023

Good question. For the 15th Symposim of Australian Gastronomy being held there.

At Snug, I see a chalkboard sign promising half a smoked salmon for $15. It’s from the local butcher  – one I would have like to have explored the meat from, including the other chalkboard offer of a whole side of lamb for $35 –  who also has a mess of smoked trotters of which I get three thinking they might be good to gnaw on for dinner.

Read more.

Share

Small Mulch

Paul van Reyk
According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties. I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh. I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.