December 2024 I asked my Facebook friends: What's your least liked vegie and why? What's your most favorite vegie and why? Here’s what they said with comments from me also. Read more.
December 2024 One of my interests in Australian food history is seeing how culinary diversity has been promoted through publications - newspapers, magazines, journals and books. This article looks to identifying …
December 2024 In December 2024 I asked my FB friends: ‘What do you have for Christmas lunch or dinner?’ Two captured well the change that is often commented on between generations – …
November 2024 On 1 May 1963 the Australian Women’s Weekly ( AWW from here) and Woolworths (Woollies from here) jointly published a 31-page magazine 'Recipes from Famous Brand Cooks’. It was …
Published in Petits Propos Culinaire 106, Prospect Books, September 2016 A group of us have been meeting monthly to talk about food and food writing. At our last meeting the question …
November 2024 I had never been served in a restaurant by a robot before last week. I didn’t even know there was such thing. I came across them in a White …
October 2024 The White Paper 'Food AI: A game changer for Australia's food and beverage sector' was published in April 2024. The White Paper was the result of ‘a collaborative effort, …
Whale is delicious’: The push to revive Japan’s whaling culture In a seminar room at Tokyo’s prestigious Waseda University last month, about 100 students and guests milled around makeshift tables adorned …
Paper presented to the 23rd Symposium of Australian Gastronomy, July 2020 When I first read Oh, for a French Wife!, the 1952 book written by Ted Moloney and Lloyd Ring (Deke) …
October 2024 The male sex had taken to cooking, specifically in this case cake making, a considerable time before this. The first instance I found was at Saint Luke’s Christmas Fair …
October 2024 Idly thinking the other day as I am wont to do my thoughts turned to the approaching summer and fruit salads. I wondered what the story of fruit salad …
September 2024 In 1948, Roy Geechoun published Cooking the Chinese Way. It contained ‘thirty popular recipes with detailed and precise instructions so that you can now cook real Chinese meals at …
Why a global cocoa crunch will sour chocolate for years to come Chocolate lovers already feeling the sting of high prices should brace for worse: costs will continue to rise as …
ady agl aubergine australia australian avocado brinjal cake chili chip chocalate continental cookery damper delicatessen diggings easter edible eggplant fish fruit hamburger hot cross bun JELLY kuruvita lentils native nurserymen otama passionfruit peanut pie pineapple plant potato rabbit review salad sandwich saveloy Solomon tuckshop vegemite vermicelli wiggles
