The Old Foodie

Earlier this week we had a couple of heavy-duty (dare I say “unpalatable”?) stories on bread made from blood and sawdust. It is the end of t...

Centuries before it spread to Europe, the use of coffee was virtually confined to the Arab and then the Ottoman Empires. The Arabs protected...

Whatever happened to Love Cake? Love cake seems to have been born and died during the Victorian era. Perhaps we could help it stage a come-b...

It has been all drama here in the state of Queensland over the last few weeks, as most of you are aware. Three weeks ago today, my Little Si...

I am sure I have neglected butter in my posts (but not in my real life, I assure you) over the last five years. I intend to try to remedy th...

There are two quite different types of cloves in our kitchens: the fragrant dried flower buds of Caryophyllus aromaticus that we use as a s...

I will be at the beach later today, so my thoughts have inevitably turned to the great tradition of eating out of doors. In Australia nowada...

Today is my birthday, so birthday food is my topic. On Thursday I am off to the beach for ten days with my grandsons (and their parents), so...

There is a lot of discussion these days in the ethical-eating press about our distance from the source of our food – not just the geographic...

Today we are going to try to squeeze in nammet and nunchin. Nunchin (nuncheon) was the subject of a previous post, so I don’t need to repeat...

Hobbits, as we all know from the movie, enjoy seven meals a day - breakfast, second breakfast, elevensies, luncheon, afternoon tea, dinner, ...