This is the trouble with trying to eat what is in season – you make something new, you like it, you want to make more, and you have already missed the window for your main ingredient being in season. Three weeks ago I had more red cabbage than I knew what to do with. In […]Read more "Garlicky Red Cabbage and Walnut Pita"
If you have ever resolved to eat more vegetables (or to have a largely vegetable-based diet) you will know that one of the great problems is that vegetables tend to go off very quickly. They certainly can’t outlive frozen ready-meals and boxes of mac and cheese, but just eggs and cheese will well outlast a […]Read more "Spicy Sesame Kale Chips"
This is another recipe from the fantastic Silver Spoon cookbook. It is perfect for winter – carrots are in season (and very cheap) at the moment, and if it is cold and grey you want something warm and rich, preferably stuffed with melted cheese. The carrots we picked up from our local greenmarket are the […]Read more "Gruyère-Stuffed Carrot Croquettes"
The Standard has undergone a make-over. No doubt the new theme would not have escaped your notice next time you visit, but I have also updated the “About” section, and put in a new “Recipes” page to make browsing easier. I hope to do an overhaul of the “Links” page in the next few weeks […]Read more "A New Look for the Standard"
On Wednesday morning I woke up with a sudden craving for breakfast at Luxe Bakery Café in Newtown, the area of Sydney where my parents live. When staying in Sydney we visited Luxe several times, and every time I ordered the same thing: house-cured trout with potato hash, poached eggs and truffle oil. And now, on drizzly a […]Read more "Latkes with Smoked Trout and Truffle Oil"
I am getting into the habit now of buying seasonal produce at our local farmers’ market, and then coming home and scouring our cookbooks to see what I can make with what I have bought. We received several new cookbooks as wedding presents, and one that has been particularly useful for this task is The […]Read more "Apple Alsace Tart"
One thing I have noticed recently is how much photographing food for this blog ends up dictating what I cook. On Tuesday I made a mushroom lasagne. It was extremely delicious. Like, really good. I have made this lasagne at least twice before. Why have I never blogged the recipe? Because it looks rather unattractive. […]Read more "Baked Red Cabbage with Apple and Goat’s Cheese"