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About 10 years ago I ate a rabbit and black olive pie at a now defunct Greek restaurant called Omega in Sydney. I was reminded of it recently when eating in a different Greek restaurant that had the same thing … Continue reading
The fact that I’ve jumped on board the baking bandwagon probably suggests we’re nearing the end of the ride. But as a pretty competent home cook (if I do say so myself) I have to wonder if this particular trend … Continue reading
It is of course traditional to eat “spring” lamb at Easter. It has also become traditional each Easter for the bougie food press to point out that spring lamb is not in fact seasonal for eating in spring. Spring lamb … Continue reading
Some supernatural force must have been trying to tell me something. Moving house last week I found the following, emptying the fridge and freezer: a duck leg, 3 rabbit legs, and a jar of duck fat left over from a … Continue reading
I had a bit of a light bulb moment the other day. I was flipping through Niki Segnit’s fabulous Flavour Thesaurus, reading how the author delights in the combination of black pudding and onion, which she claimed works well in … Continue reading
Both my homeland Australia and my adopive England have native creatures that are cute, hop around, happen to be a pest, and make for very good eating. But whereas in Australia, kangaroo meat is a commercial success, widely available in … Continue reading