11 Secrets to Amazing Marmalades

11 Secrets to Amazing Marmalades

Me and marmalade are getting acquainted, and as we do, I'm finding myself inspired to share the marmalade making love around. (Sorry it's coming a bit late for the Australian marmalade making season!)

1. Marmalades really prefer you use unwaxed fruit, and organic fruit is better than conventionally grown fruit, except when the fruit doesn't taste as good. Organic fruit doesn't always taste better than conventionally grown fruit. A sad truth. Use your best judgement. If the fruit isn't organic, make sure you at least give it a really good scrub to make sure there are…

Pear and Lemon Marmalade

Pear and Lemon Marmalade

My first bitter attempts at marmalade put me off making it for 6 years. It was a lime marmalade, and it was very, very bad. The long hiatus says something about my persistence in the face of bad tastes (I don't have any... persistence, that is), and something about marmalade: only ever follow the recipes of someone who really knows what they're doing.

Rachel Saunders, founder of The Blue Chair Fruit Company and author of a jam making bible of the same name, is my current guru. It was only after experiencing the precision and beauty of her stone fruit…

2013 Voiceless Anthology

So, I didn't make the final cut, but what an amazing bunch did! You can buy this e-book for $1.99, and learn a heap about the lives of animals in the process.

Shortlisted for the Voiceless Writing Awards and accidentally eating ants

Shortlisted for the Voiceless Writing Awards and accidentally eating ants

I have one of those guilty mother confessions to make. My child eats everywhere. Ever since he outgrew his highchair. He sits on the kitchen bench to eat his breakfast, and sometimes on the couch to eat his dinner. But really, he eats everywhere. Our house is too small to contain a dedicated food eating table. It really is.

Someday he'll learn table manners, but until then, I pick up the food Oliver leaves behind. I’m his little puppy sniffing up remnants as he loops around the living room.

It almost happens unconsciously…

Five Spiced Tofu and the big long silence

Five Spiced Tofu and the big long silence

Breaking the silence has been hard. I wanted there to be something solid to share with you, something that would demonstrate how creative and productive the last 8 weeks have been. I wanted to tell you secrets. And I will. But I can't yet. So instead, I'll just break the silence with tofu: the tofu that was always meant to come after the deep fried tofu. Five Spiced Tofu is one of those dishes, like agedashi tofu, that requires the tofu to be deepfried before being soaked in sauce. Crispness is sacrificed to a cloak of batter, which swells with…

Deep Fried Tofu

Deep Fried Tofu

This is a very simple recipe. Sure, complicate it if you want. Add sea salt flakes and freshly ground black pepper to the cornstarch. Or chilli flakes. But leave it simple if you're going to add this tofu to a dish like Gado Gado or Five Spiced Tofu (posting soon!).

Whatever you do, this deep fried tofu will taste so much better than most restaurant made deep fried tofu. Why? Because the oil you're using won't have been used to deep fry a couple hundred serves of tofu, calamari and what ever else beforehand. And the tofu,…

Spicy Pickles for Queensland Weekender, and a cooking class

Spicy Pickles for Queensland Weekender, and a cooking class

This post finds me a little out of order. You see, I should be telling you that my cooking classes are about to feature on Channel 7's Queensland Weekender, and instead, I'm telling you that they did. On Saturday night! Sorry about the tardiness but I've had a very full week!

My pickled ginger and asian coleslaw featured in the shoot, as did 6 of my loveliest students. Thanks, again, for being stars. Thank you also, dear Audrey, for the photos, and Ashleigh Frater and Alastair McLeod for the opportunity.

If you missed…

The Pleasures of Pressure Cooking, this Saturday

The Pleasures of Pressure Cooking, this Saturday

Cooking under pressure has become my latest fixation. I'm in love with my yellow cooker.

the noise of its vent closing down, the silence of perfect pressure, the whoosh as I run cold water over its lid, encouraging release.

I've been making risottos from carnaroli rice and whole barley, meat stocks ready in an hour, smoky baked beans with ham hocks, and heavenly braises with shanks and tails.

Come see what this love tastes like on Saturday, or stay tuned here, for many pressure cooker experiments to come. xx