Category Archives: Food

My wife and I shared a beautiful lunch at Margan in the Hunter Valley. Beautiful in a number of ways – my company of course, plus the food and the scenery. We enjoyed an outdoor table – right out on … Continue reading

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Yes, those wonderfully fragrant little underground fungi are back on the menu.  It’s probably my favourite thing about winter: the arrival of the Australian truffle season. What’s great now is that Australian truffles are readily available to the consumer directly and … Continue reading

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One of the great advantages of sous vide cooking is the level of control over the internal cooking of meats.  Rather than playing a guessing game as to how long to sear your steak for, and pressing at it with … Continue reading

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As posted recently, I received a sous vide cooker for Christmas and have been playing with it like any excited child does with their new toy.  Here is a quite basic recipe for teriyaki salmon. Firstly, the sauce.  I wanted … Continue reading

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Continuing the celebration of my friend’s 50th birthday, our Sunday lunch was at The Argus Dining Room in Hepburn Springs.  This was a wonderful lunch, with inventive and well rounded cooking.  One dish in particular was sublime. Here is the … Continue reading

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I sometimes think that ordering Chateaubriand at a restaurant is a slightly lazy option.  It seems to me that a good restaurant ought to prepare this dish well, and ought to be offering good quality beef fillet, and thus the … Continue reading

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I look forward each year to my friend Chris celebrating his birthday, because he always does it in style.  This year he decided that we’d dine at the Bridge Room.  The executive chef is Ross Luster, who previously worked at Rockpool … Continue reading

Posted in Burgundy, Food, Italian Wine, Pinot Noir, Rhone, Sangiovese, Shiraz, Tuscany | Comments Off

The highlight of our recent truffle dinner was the Mushroom Risotto with Shaved Truffle.  I was very pleased with this dish; it was perhaps the best thing I’ve ever cooked. The inspiration for this dish came from dinner at Guillaume’s … Continue reading

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The slightly horrified look on Ingrid’s face when I bought this bird told me I’d better do a good job cooking it!  I can understand the hesitancy.  The rather disparaging nickname for pigeons of “flying rats” has no doubt contributed … Continue reading

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Earlier this year my friends and I organised a truffle dinner, featuring imported French truffles: see here.  While it was a great dinner, we didn’t think the truffles were quite up to the standard of the Tasmanian truffles we usually … Continue reading

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