Apr 07
Cocktail time. A class on how to make a Mojito was one of the highlights of the Taste of Melbourne festival. Out of all the events we went to, the cocktail making lessons were the ones that seemed to excite festivalgoers the most. Long lines, packed sessions, and lots of locals taking their cocktail educations …
Jan 18
The rustic, hearty food of Poland is a big part of the appeal of places like Kraków and Zakopane for us, and for me, eating the food is also something of a nostalgia trip, due to my Russian heritage. At my grandparents’ legendary Sunday lunches, oven-warm casserole dishes of every persuasion, from Le Creuset to …
Jan 07
Winter in Europe… heavy overcoats, crunchy snow, rosy cheeks, cute kids being pulled along on sleds by their parents, snowboarding, piping hot glühwein… and truffles. Yes, truffles. Having bought a fresh truffle at the Naschmarkt in Vienna, one of the dishes I knew I had to make was truffles with scrambled eggs. Eggs and risotto …
Jan 06
Many years ago, when I worked in publishing in Sydney, my right-hand-man had a tempestuous relationship with his girlfriend who was head chef for one of Australia’s best known fine dining restaurateurs. Our little design department was comprised of keen foodies, even though the word hadn’t really reached general acceptance back then, and we used …
Dec 26
What I knew about Hungarian food and wine before I first visited Budapest was limited to Bull’s Blood red wine, Tokaji sweet wine, salami, paprika, and the dish that was made using paprika – goulash. Given that I’ve been stewing and braising away this year – making everything from the bredie in Cape Town, French Cassoulet, …
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