Get Your Grill On

Potatoes cooked right on the hearth of an open fireplace.
Any baking potato will do, these were russet burbanks. It’s difficult to give exact directions on how to go about it as there are a couple of variables - how hot the coals are and how far the potatoes are from them and how large they […]

If you watch enough cooking shows, you would have most certainly heard the term, sort of a television cook’s mantra – fat is flavour, usually when there is some fat appearing in their recipes, possibly to assuage one’s guilt about eating it. But really, do they make you want to nip down to the local […]

On a still and baking hot day, we ventured to the rolling hills of Jindivick, out Gippsland way for the 9th annual Hot Sauce & Fiery Foods Festival.  According to Haggis, the organizer, it’s the largest festival of its type in Australia.

There were plenty of stalls catering to those who have a passion for hot […]

Just prior to last Australia Day, I was pondering what I might cook in celebration. Something that could go on the barbie and had a uniquely Aussie tang. Prawns are always good, especially cooked in the shell, which lends a smoky, concentrated, seafood flavour. The ubiqitious lamb chops were another contender, but we eat them […]

It’s that time of the year, just as we are contemplating our Christmas dinners, when some people out there, families with children included, have no idea exactly where their next meal is coming from. The indefatigable Pim from Chez Pim felt this was an untenable situation and that perhaps us folk that blogged about food […]

Its been a personal favourite for 20 odd years and now and was originally made to serve at barbecues. This particular version contains half wild rice and half brown rice and was made for a party where my wife works. The last time she took this along, I had to print out some ten copies […]

Housework’s a funny thing.Everyone who knows me, is well aware that I like to cook…ok, love to cook. There is something about shopping, chopping and cooking that really gets my juices flowing. I don’t necessarily need the best to be available to me, truffles, lobster, waygu et al, though I certainly appreciate them when they […]

A little while ago, I did a post on slavinks, which are basically sausage mince wrapped around with streaky bacon. Unfortunately at the time, there were no photos, but that’s no impasse to posting around these parts. Recently a jar of barbeque rub, Rod’s Rub, Sweet Mesquite, came my way to try out. After messing around […]

Want something easy and good looking for your next barbeque? A bit better looking than a plain old meat patty?A few years ago, there was a butcher shop near where I lived, called Hansa Butchers. They were continental style butchers with a German flavour to their smallgoods and were justly famous for their bratwurst sausages. […]

The following was sent to me by my daughter, author unknown. Surely she doesn’t mean me? Or any of you?
It is important to refresh your memory on the etiquette of this sublime outdoor cooking activity, as it’s the only type of cooking a ‘real’ man will do, probably because there is an element of danger […]