Tripe Curry
November 2023I was brought up eating tripe. Specifically, tripe curry. It was a brown coloured dish, pieces of tripe sitting in a salty, spicy thin broth. I loved the look …
November 2023I was brought up eating tripe. Specifically, tripe curry. It was a brown coloured dish, pieces of tripe sitting in a salty, spicy thin broth. I loved the look …
November 2023I grew up with condensed milk till my early adolescent years. In Sri Lanka, home for the first 10 years of my life, I got my hit mainly from …
October 2023Thomas Shepherd is one of the contributors to the early development of the Australian foodscape who has been left out of its history. This article seeks to redress …
It’s often said that Australians will add pineapple to anything foodwise, the classic Aussie hamburger, chops on the barbie, pineapple on pizza being proffered as evidence The last is easily …
October 2023It’s often said that Australians will add pineapple to anything foodwise, the classic Aussie hamburger, chops on the barbie, pineapple on pizza being proffered as evidence The last is …
Not a feed for a hungry man: a sketch of okra in AustraliaOkra are seen in the markets more and more but are a relative newcomer.The Australian Women’s Weekly 1981The …
August 2023The guava is my favourite fruit firmly established in this position from my childhood days in Sri Lanka picking guavas from trees of our neighbours. It was the combination …
2023Okra are seen in the markets more and more but are a relative newcomer.The Australian Women’s Weekly 1981The story of Anglo-Celtic Australian cuisine from the first days of the colony …
The feral flying under the radar: why we need to rethink European honeybeesFeral honeybees have successfully invaded most land-based ecosystems across Australia, including woodlands, rainforests, mangrove-salt marsh, alpine and arid ecosystems. They can …
August 2023No farm should be without rosellas. They are easily grown, they bear heavily, they make an excellent preserve, and are infinitely preferred to the mulberry for puddings. The fruit …
I never ate Janni Kyritsis’ food at Berowra Waters; for lack of the dosh, not for lack of desire. It wasn’t until his stint at MG Garage that I had …
“The rich must stop consuming so much”, says Hervé Guyomard of the French agricultural and development research agency INRA. This is one of three conditions for being able to feed …
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 …
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