5 years ago
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Cool Food Blogs I Follow
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What makes a good Italian coffee bar good? - Given how picky and demanding Italians can be regarding food, furiously sending back a dish if the carbonara has even a hint of heavy cream, it's curious...
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Taste of Tasmania, 2011/2012 - As I've mentioned before, I really enjoy the Taste of Tasmania. I can understand why some people don't like it but I love having a whole bunch of food and ...12 years ago
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Dr Syntax breakfast, Jan 2015 - I realise it won't be the breakfast venue on many people's radars, but I woke up this morning, as you do, with an overwhelming desire for plain old bacon a...9 years ago
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A Proper Seed Cake Recipe - Today was a thoroughly lazy Sunday, a precious day spent at home, pottering about the kitchen reading books and drinking tea. Soon my thoughts turn to ...
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Frank Camorra talks Spanish Food, Restaurants and his new book - On a recent Melbourne food sojourn, I was fortunate enough to catch up with a couple of Catalan lads, our own Frank Camorra and his good mate, Cesc Castro,...10 years ago
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A weekend in Tasmania, and the Red Velvet Lounge online auction fundraiser - [image: MONA ROMA][image: Franklin] The Guardian asked me to write a short piece about the food highlights from my recent weekend away in Hobart with my par...10 years ago
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Why not come and visit us? - If you've been looking at our blog expectantly over the past few months, you probably think we've fallen into Bass Strait, overwhelmed by Christmas hams an...
10 years ago -
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Goats and Shanley's - Goats form the inspiration for this post. Elysia and Iain spent the weekend in the Huon Valley and we took the opportunity to visit a couple of our favouri...
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Lost and Found Vanne Trompf and Percy Everett - Lost and Found Percy Everett and Vanne Trompf This is the story of three buildings, two architects and a lifelong love of the Moderne. My Art Deco epi...
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Sassy Strawberry Sorbet - When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cre...1 year ago
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51/52 - [image: photo DSC_4834_zpsthsy0zpx.jpg] [image: photo DSC_4824_zpss2fsskhd.jpg] *Maggie: Her serious look, softened by those curls!* *Elisabeth: She cont...
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the till never lies - For many years I cultivated a persona of indifference to what people might have thought of me, I suppose it was a sort of defence mechanism of sorts. Howev...8 years ago
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Geronimo! it’s cinsault - Geronimo! I’ve made the jump. I’ve landed in cinsault and I like it. It’s not a grape found much in Australia despite it’s resistance to heat and the dry...6 years ago
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deep blue Design Works @ut si cafe gallery - More beautiful cutwork designs from local artist Tina Eacher.
14 years ago
OH MY GOD! That looks amazing!!!
ReplyDeleteSimply divine...
ReplyDeleteWhy thank you ladies. My secret of course is in the puff pastry :-)
ReplyDeleteCareme of course!
ReplyDeleteLooks first class to me Stephen, I surely wouldn't match you as a chef any longer.
ReplyDeleteTony
That looks brill Stephen. Can't wait to see what you do to MY pal's pig. X
ReplyDeletemmmm it's almost quince and pear tarte tatin time! Looks great Stephen!
ReplyDelete1 2 3 = the perfect post! simply beautiful Stephen
ReplyDeletei have serious tarte tatin envy. i made an apple one in the wood fire oven last night and it was an EPIC fail. It wouldn't invert & then when it did it broke all over the place...Maybe i need to make puff pastry next time???
ReplyDeleteYour's on the other hand looks fabulous.