A food writing space
In his 2000 book Hunger, Terry Durack, chief restaurant critic for The Sydney Morning Herald and the co-editor of the SMH Good Food Guide, listed the ‘bare essentials’ as he saw them for the home pantry. ‘You only need two oils (extra-virgin olive and peanut) and two vinegars (red wine and Japanese rice). Sauces are …
Continue reading "Essentials: oils, starch, and stuff in jars"
Say the words '50s Australian Christmas lunch' and you will be met with much eye-rolling, gasps, shakes of the head and a litany of recollections of culinary sins (some being kind may call them gaffes) from we who were at table on those occasions. So it was brave of we happy few that gather …
Paul van Reyk In October 2017, Bega Cheese released Blend 17, a limited edition (450,000 units, only to be continued if sales warrant) of the iconic Australian yeast based spread. The appellation and packaging clearly aim to capitalise on the artisanal zeitgeist of the luxury end of the food market. Blend 17 (echoes of ‘blends’ …
Paul van Reyk, Sept 2017 It's a delicious early Spring indulgence, a day's worth of thinking about food from the perspectives of a broad spectrum of writers on food - journalists, chefs, novelists, academics, bloggers, historians, farmers, producers. Now in its sixth year, Barbara Sweeney's always thoughtfully curated event is a world away from the …
Continue reading "Nourished: Reflections from Food and Words 2017"
