ME AND MY BIG MOUTH
Food and other obsessions,
by Jan O'Connell
  • Buy the book

    Me and My Big Mouth is a personal account of how Australian food has changed in the baby-boomers’ lifetime. It’s the story of a generation that can remember life before pizza – a generation that has seen the demise of the local grocer and, decades later, the resurrection of the small local deli.

    12/02/2017
  • Australian food timeline has moved

    Were you expecting to see the Australian Food Timeline here? Sorry – it started to get r-e-a-l-l-y s-l-o-w, so we’ve moved it to a new server and changed the address to the more logical australianfoodtimeline.com.au This site is now my writing blog – enjoy.

    16/02/2017
  • Salt from the earth

    A short drive from Dimboola towards Adelaide takes you to the Pink Lake, where salt harvesting started in the 1860s. We took a tour, as part of the Dimboola Food Festival.

    23/08/2016
  • Truffle Kerfuffle – or Truffle Oil Kerfuffle?

    It’s not snobbery. Truly it isn’t. It’s just that truffle oil doesn’t taste like truffles. Or rather, it has one note that resembles the truffle flavour in a very unsubtle, strident way. In fact, it’s a chemical – a chemical called 2,4-dithiapentane – and it’s made in a laboratory, marketed as “truffle aroma” and added […]

    16/06/2016
  • A blast from the past

    The name Raytheon is one you see every time you hop off a flight at Canberra airport. They make weapons. Very big weapons. But they also invented the microwave, which was followed in due course by some very earnest microwave cook books.

    15/06/2016
  • Where are you from again?

    Pity the Brisbanite who moved to Melbourne and ordered “scallops” at the local fish and chip shop. Expecting slices of potato dipped in batter and deep fried, he was astonished when he received shellfish. It’s one of many Australian food regionalisms.

    26/05/2016
  • The Easter Feaster

    In Europe, Easter coincides with the arrival of spring, so Easter dishes typically feature spring vegetables. Here, it’s autumn. Still, we persist in alternating Greek and Italian Easter dishes, just because we can.

    26/04/2016
  • The world’s best restaurants

    Elite Traveler magazine has named three Sydney restaurants among their 100 Top Restaurants of the World. Their list of the world’s best restaurants is decided by a reader poll and in 2016 has put Sydney among the top dining destinations in the world

    20/04/2016
  • Summer of ’62

    The menu for New Year’s Eve 1962 at the Rex Hotel offered Oysters Naturelle or Fruit Cocktail, Sole Bonne Femme, half a Spring Roast Chicken with vegetables in season, followed by Tropical Fruit Salad and Ice Cream.

    11/04/2016
  • Ancient grapes

    Even the winemakers at La Gravera can’t name all the grape varieties that make up this mysterious white wine. What they can say is that the vines are more than 125 years old and that they come from a mere 0.95 hectare plot, 400 metres above sea level in northern Catalonia.

    15/03/2016
  • The truffle big menu

    “With this menu, we want you to offer the jewel of the best home product, with a very good year and in the middle of the season, we hope you will enjoy as much as us.”

    10/03/2016
  • Mouth in the south

    It was always going to be a challenge. A weekend of eating and drinking in the company of a group of thirty-somethings. But the lure of Tasmanian sparkling wine and fresh produce was impossible to resist.

    06/01/2016