Author Archives: rmgtravelsandfood
Wise chefs from the east give us a tip
Two singles and a double – that’s how many word-plays there are in the title of this post. I just … can’t resist … the temptation; I probably should apologise, or blush. So, let me talk sensibly for a while. … Continue reading
mwlpc.org.au
Welcome to the home page of the Mount Waverley Lemon Preservation Co-operative. Our humble organisation is dedicated to the preservation of lemons, all lemons, irrespective of variety, colour, size or shape. All fresh lemons, that is. Members of the MWLPC … Continue reading
Into the closet: folio 1
I was going to say No. 1 but, as you will soon discover, that would have been an unfortunate pun; ditto for No. 2. We recently renovated one of the rooms in our home. It is the smallest room, known … Continue reading
Cheap(ish fish)thrills
For more than two decades, Atlantic Salmon have been grown in controlled environments off the coast of Tasmania. For a few years, the retail price of the salmon was quite high but, as production volumes grew, the price gradually fell … Continue reading
In-digest: week-and-a-bit ending 2 August 2015
Thai, French, Italian, English, Filipino, Chinese, Euro-Turkish-Indian crossover and au naturel – we have prepared and eaten dishes from all of these cuisines over the last week or so, with varying degrees of success and enjoyment. The variability of the … Continue reading
Mushroom & leek soup
As a child, the only edible mushrooms I knew about came buttered and stewed, in a tin, and were eaten as a side dish with a grilled piece of steak. Sad but true! Even as an adult, cooking mostly vegetarian … Continue reading
Crepes, Susan?
The title-pun of this post is in honour of my most enduring – some might say longest-suffering – friend. She lives more than three hours away by plane. Which is a pity, because, if she lived nearby, I’m sure she … Continue reading
Fifty sleeps …
… ’til our next international adventure. I had to pinch myself this morning when I discovered that it is nearly nine months since I wrote a brief post about the trip we have booked for this coming September. And, yet, … Continue reading
Pig on a roller-coaster
We rarely cook pork without using spices to add piquant notes which complement the sweet and savoury qualities of good quality pork. I have previously written about two of the ways we do this – here and here. In this … Continue reading
Rick and Maggie's food and travel adventures 