Category Archives: Good Taste

Nothing prepared me for the ending. And while of course I would never divulge it here, it is to the author’s credit that he twists his tale so subtly and with such craft that the denouement delivers a force quite mighty. Largely … Continue reading →

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Cooking for others is never more pleasurable for me than in winter. It is indeed during winter that I seem almost permanently to be thinking of food – well, even more than I do anyway! Plotting dinners, planning menus, leafing through … Continue reading →

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Those who love cooking, or even just cook regularly, have their repertoire of tried-and-true favourites, those dishes wheeled out when the desire to experiment or try something new has been superseded by the need for reliability and the sweet ease of … Continue reading →

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I began reading this book, appropriately, on Wategos Beach. On a sun-bathed Sunday in winter, curved waves curled in clean, neat lines toward the shore where from my towel I could just see the white building that is Rae’s on … Continue reading →

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Were I single, I would much rather meet someone new around a very long table groaning with platters, wine flowing in the company of strangers, than via RSVP. With which I had a brief and unsatisfactory flutter in the period … Continue reading →

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Cafes, by and large, appear to be thriving in this gloomy economic climate. And it’s not only in Byron Bay either – home to a great array of them – but other little towns I happen to be visiting. At … Continue reading →

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I remember several years ago when Tristan Grier confided his plans for Harvest. The very old bakery was going to be restored. They would bake their own bread on the premises. Then there would be a delicatessen alongside the restaurant. A … Continue reading →

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Mark Best under a straw hat is sitting next to Ben Shewry who, in turn, is beside Alvin Leung. There’s Fergus Henderson, all jerky gesticulation, on his other side, then the gloriously erudite David Thompson. And I in the audience am … Continue reading →

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I have just made an apple pie, flooding the kitchen with memories of a cold Canberra childhood rendered warm and fragrant with the cooking of apple pies and apple crumbles, scenting the air with cinnamon- simmered apples and rich, buttery … Continue reading →

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His secret is to caramelise the syrup before pouring it over the immensely buttery, spicy baklava, then at the very end flavour it with fresh local lemon juice and orange juice. It was the tray-loads of sticky, golden baklava that … Continue reading →

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