Monthly Archives: November 2014

Which came first: the white or the yolk?

“Ahem. That’s a joke, ah say, that’s a chicken joke, son.” (Foghorn Leghorn, my second favourite cartoon character.) Consumption of whole eggs – fried, boiled, poached, scrambled, as an omelet, in a cake/quiche/burger/fried rice/caesar salad, you name it – is … Continue reading

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Estragon: le roi des herbes!

In France, estragon (tarragon) is known as the king (roi) of herbs. I imagine this is in deference to its pronounced flavour, which can subjugate other ingredients, or because, when used expertly, its contribution to a dish is sans pareil. I … Continue reading

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NE Victoria: food & wine

A leading commentator on televised matches of Australian Rules football is renowned for his quick-witted quips and puns as much as for his football knowledge. Possibly the best known of the terms he has coined is “centimetre-perfect”, which is used … Continue reading

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NE Victoria: towns

A common theme in the post-colonial histories of North America and Australasia is the rise and fall of rural towns. In some cases, a meteoric rise fuelled by the discovery of gold or another precious metal has inevitably been followed … Continue reading

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NE Victoria: countryside

This second post about our recent excursions in the north-east of Victoria presents a few  examples of what we saw as we drove to and around the region. About once a decade I drive along this stretch of highway and … Continue reading

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NE Victoria: high country

Maggie and I spent five days and four nights in the north east of Victoria last week, driving there on the Tuesday and returning home on Saturday. We had a diverse and enjoyable experience of this region, which I will … Continue reading

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These chicken wings flew off!

A few years ago, we used to buy some of our meat from a butcher whose product range included pieces of chicken wing coated with breadcrumbs and a few herbs and spices, eg red chilli flakes. They cooked up quite … Continue reading

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Boneless lamb with an overcoat

When we were growing up, the traditional lamb roast was a leg, on the bone; it is still popular today, especially for feeding a family. However, in the last decade or so, a rolled boned leg, often with a Mediterranean-inspired stuffing, … Continue reading

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Sweet pork cutlets with a savoury marinade

Pork went out of favour in many Australian homes through the 1980s and 1990s, as consumers turned off hoggy flavours and aromas and generally preferred to use leaner types of meat. Over the last decade or so, the quality of … Continue reading

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