Entries from May 2008 ↓

Lebanese breakfast pizza and other coincidences

Phil Lees writes a terrific blog called The Last Appetite and has just started a world food blog at the SBS television site, cooking from the Food Safari back catalogue. It should be fantastic, as his writing is characterised by great humour and expertise. I have already left a comment asking him to do something about Maeve O’Meara’s shirts, so no need for you to worry about that.

maeve-fashion

Coincidently I caught the last bit of SBS Food Safari last night, where O’Meara explored Lebanese food. The last item, running quickly over the credits, was a breakfast pizza called manouche. Owen started groaning about how good it looked – and as we’d coincidently had pizza for dinner and there was coincidently some dough left over I told him he was in luck.

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Lamb wraps with sesame dressing

I’m conscious that I haven’t posted much yet about what or how I cook – bit of an oversight, really. This was last night’s dinner – trimmed lamb chops marinated for a couple of hours, cooked in a grill pan and served in flatbread with mixed greens (the leftovers from my Choku Bai Jo shop ten days ago – still crisp and fresh), red chilli oil and a sesame sauce.

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Real home cooking

I first got the idea for a food blog by posting some cookery related stuff on my personal blog, crazybrave. This is my favourite of those posts, from June 2007.

A word of warning. Some of my best friends are vegan, a choice I respect. This post is not for them, and it and other posts of this ilk will be in the category “Not Safe for Vegans”. Check the category list under the post titles if you’d rather avoid them.)

Under the fold we have chicken four ways: Continue reading →

Me and Fuchsia Dunlop. We’ve got a thing going on.

Fuchsia doesn’t know about it, though, so don’t go telling her and freaking her out.

I heard about Dunlop’sSichuan Cookery (the US title is “Land of Plenty“) through the first food blog I ever started reading, Though Small, it is Tasty (which seems to be on hiatus). Dunlop also got tremendous writeups at a favourite US blog Tigers & Strawberries (which reviewed her second book, Revolutionary Chinese Cookbook here).

I cook from those books at least once a week, usually more. She’s permanently changed where I shop, what’s in my cupboard and what’s on my plate. The picture above shows some new cupboard staples – red (chilli) oil, hunanese salted chillies and sweet aromatic soy sauce.

On Monday I managed to get my hands on a copy of her new food memoir Shark’s Fin and Sichuan Pepper, which I’ve been hassling for asking about in bookstores for a couple of weeks.

us edition

oz edition

As isn’t uncommon, the US and Australian covers
are different. Can you pick which is which, though?

Nah, the one with the overblown lychees and those
slightly lewd mushrooms is Australian.

I’m keen to start it but I can’t do that until there’s a
good clear stretch in front of me – judging from past
experience, once I start reading I won’t be doing
anything else for a while.


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