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Introduction: Diving for the illusive Jules Verne cephalopod, the monster of the deep, and probably twenty thousand leagues above (and below) what I should be diving for, I was suddenly attracted by a mysterious wailing; a wailing that dreamily emanated from a distant island, a tropical oasis in the midst of the ocean. Unnerved and [...]
If you have ever had a deep or passing interest into the reason why things happen to food when we cook it, cut it, process it, freeze it or mix it then I would recommend reading Harold Magee, an American author whose interest and insights in to food and its science have influenced some of [...]
Introduction: This recipe post was going to be based on an amazing and stupendous array of fish from Port Philip Bay in Melbourne. You see, everything was set…two dads with a couple of days off from their respective family, glorious late Autumn weather, a ‘hot’ fishing spot on Portarlington pier, an esky (that’s a mammoth [...]
The title says it all. What an absolutely insanely great success the dinner party was on Saturday night. There were many factors that contributed to this. The company of course (for anyone that went and is reading this ) was fervent and lively with an appreciation for food, life and of course liquid refreshment. There [...]
My neighbour and good friend and I have been waxing on for the last few months on how it would be great to cook together. This Saturday all that hot air and ideas of grandeur will indeed become reality as we are going to prepare a feast for eight. The occasion is the departure of [...]
Introduction: It’s a beautiful late autumn day here in Melbourne, and whilst basking in the afternoon sun the waft of basil perfumed air drifts by, and I am taken to the rolling hills of Tuscany. This, however, is only my imagination as firstly I am in Melbourne and secondly I have never been to Tuscany. [...]
Introduction: My grandma was an absolute card. A cheeky scallywag from Liverpool, she was a real bag of fun that would tell you how it was. I used to love going to the grocers with her where she would pick up a vegetable or piece of fruit push her thumb into it and then throw [...]
I have always prided myself on the ability, desire and, more to the point, the patience to cook from scratch; to take raw ingredients and turn them in to something delightfully edible. I also have a real inclination to avoid processed foods where I can, or so I thought. If you think about it a [...]
Introduction: It’s currently summer here in Melbourne, averaging 30+ degrees C this week, which means it’s an ideal time for salads, charcoal flamed meat and glasses of the old jumping grape, or the fizzy hops. So, in a crazy contradiction to the ambience I decided to make one of my favourites, and indeed one of [...]
Physically I am back in Melbourne. The rest of me is still twisting and turning, smelling and eating, listening and chatting, and sipping Vietnamese ca phe at my local. Hanoi has been an eye opening time that has left me both saddened and inspired. I have loved the simplicity and camaraderie of the Hanoians, and [...]
…a very difficult one to call. Before I give the final answer, a subjective one of course, it’s important to define what actually makes a good pho (in case you haven’t read my other Vietnam posts, pho is the general name for the thick rice noodles served in broth). Here is my take on it: [...]
One of the most surprising cultures in Hanoi is the coffee one; purely from a point of dissociation I have (or had) with South East Asia and coffee. This dissociation was based on experiences of other South East Asian countries I had travelled in where tea was the major refreshment drunk, not coffee. My first [...]
I was speaking to a local Hanoian girl about the street food in Vietnam, and she was really surprised that we were infatuated with the scene, and that our quest to find the top 10 street food eateries in Hanoi was one of the main pleasures of being in Hanoi. I asked why she was [...]
I was talking to some other traveller about taking a cook class in Sapa, and she replied that she cooked Vietnamese already as she had two Vietnamese cookbooks back at home. I thought about this and retorted that I don’t believe anybody has ever cooked Vietnamese until they have cooked it in Vietnam. I likened [...]
We disembarked from the overnight train in Lao Cai, after a 9 hour overnight, truly Vietnamese, truly bumpy, truly noisy but truly exciting journey. It was nonetheless an incredible experience travelling through the North Vietnamese country in the dead of night. The children slept for 8 of the 9 hours. My wife and I sat [...]
In about 30 minutes time we are heading out to the train station in Hanoi to take an overnight train to the hill town of Sapa. Luke Nguyen, a well know Vietnamese-Australian chef, wrote a book called ‘Songs from Sapa’ where he travels through Vietnam, picking up local recipes and food experiences around Vietnam. He [...]
Introduction: Here is the first of the fruits from my Hanoi experience; chicken noodle soup – ph? gà. Along with the beef version this is an absolute staple of locals in Hanoi, and is traditionally served for breakfast. I have been fortunate to eat at a number of street food stalls serving ph?, the more [...]
As I walk around Hanoi there is always somebody cooking or eating; breakfast, elevenses, lunch, afternoon tea, dinner, supper and more often than not in between. Within every 10 or 15 metres there is some degree of socialising around food; whether co-workers, friends, family or strangers, food induces a camaraderie I have not seen in [...]
Like twisting ivy this place is growing around me and encapsulating my soul. It is a place of extremities from its peaceful nature and subtle flavours to it energetic and entropic stream of motorbikes and its people’s intensity for life. Perambulating around this wonderful city brings new things to take in; new sights, smells, tastes, [...]
This place, Hanoi, is incredible. The buildings and monuments hint imperiously at the Communist past, and to a lesser extent its current presence. The noise, vitality and volume of motorbikes and scooters exercises the senses. The style, bustle and colours of the Old Quarters whizz you back to a French colonial past melded with the [...]
Most food has a story around it. It may be a very small story indeed, but nevertheless it is a story. I have given the story about why I cook in the Rolling the Culinary Ball page, but mostly the recipes I write on here have a story. In similar fashion there will be lots [...]
The next month is going to be a culinary and cultural enlightening. We (my other half, two ankle biters and myself) are heading to Vietnam, and as I write it’s only just a week away. There are many reasons why we are going: to cook, to immerse ourselves into the culture of another city in [...]
Introduction: This is a cracking little cake which has not only wowed people at gatherings but is also gluten free, which is a great asset to have up one’s sleeve. The credit for the recipe goes to the River Cottage, Hugh Fearnley-Whittingstall’s hugely successful project and television series. However, recipes for lemon drizzle cakes are [...]
Introduction: Sometimes there’s nothing like a good feed, especially on Saturday or Sunday morning. Today was such a morning, and with hungry family in tow, the young ones decided it was time to progress dad’s training by providing a hand in the kitchen. Pancakes had been doing the rumour rounds all weekend, so as not [...]
Introduction: Recently, a very good neighbour and friend of ours, and in fact a fantastic cook whose range of books and kitchen gadgets would give the combination of Nigella and Heston (there’s a thought) a run for their money, came over to our house with a surprise; a small bottle of magic – liquid smoke. [...]
So to the first Personal Creation; citrus cured salmon, bok choi and dill on squid ink fettuccine with a lime and dill crème fraiche. It’s one that started off as a much simpler version, and over time I have adapted it to the point that I am really happy with it. Its inspiration derived from [...]
I pass a bakery with its rows of cascading coloured and perfectly formed macarons and with admiration and envy am ready once again, like a lamb to the slaughter, to face my nemesis. I have tried a few times to make macarons and although there has been improvement from the sorry dried up mess of [...]
Introduction: I remember seeing black pasta for the first time and being enchanted with the look of it. I was particularly taken with the contrast of the black against the pink hue of king prawns, the deep red of red pepper (capsicum) and the green of freshly hand-picked green beans. As I learnt how to [...]
It’s 6am on Saturday morning, the alarm is playing, and guess what? bizarrely I am eager to get up. You see it is the fortnightly sojourn to the food markets here in Melbourne, and that means seafood, fish, meat and an infinite option of cheeses, charcuterie meats, breads, wines and anything else you can throw [...]
Introduction: I remember the days of roast beef when I was a nipper (Northern England parlance for young child) – endless chewing on what could only have originally been a precursor to boot leather. It wasn’t a pleasant experience, and was only offset by the saviour of Yorkshire Puddings and gravy. However, as the years [...]
Introduction: After learning how to make mayonnaise I have seriously never bought mayonnaise since. Firstly, I have yet to taste any bought mayonnaise that can compare with the flavour and freshness of the homemade version. Secondly, I really enjoy making it. The first time I made it, meticulously following the recipe I had, it seemed [...]
Introduction: Sri Lanka – one of the places I dearly wish to travel to but have yet to have the pleasure. I would love to see the wonderful country: the beaches and the rainforests; to see the mad Lankans supporting their beloved cricket team (I have Sri Lankan friends so I can vouch for the [...]
Introduction: I love smoke cured salmon – there’s no two ways about it. I love the creamy oily texture, the smoky and salty punch and how it combines so wonderfully with capers, dill and cream cheese on a warmed bagel. But me being me I wanted to be able to create a cured salmon at [...]
