Food and other obsessions, by Jan O'Connell

Where are you from again?

Regionalisms in Australian food

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.

The Easter Feaster

Our family's Easter tradition

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.

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

The Truffle Cookbook - Rodney Dunn.

Book review

The Truffle Cookbook starts with a quick education in truffles – what they are, how they’re grown and harvested and how to buy them. And there are dishes here that will satisfy accomplished cooks and sophisticated palates – chicken broth with marrow and truffle dumplings, for example.

Summer of '62

Celebration menus in Sydney

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.

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.

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.”

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.

Eating what's good for you

Every time you open the newspaper (or, more accurately, the online version thereof) you find a new pronouncement on what’s bad for you. Or, occasionally, good for you.

Down the hatch

Today, Australians are drinking less alcohol, fewer soft drinks and less fruit juice. We’re increasingly turning away from cow’s milk to non-dairy alternatives. We’re drinking more water, coconut water and iced tea. And sports drinks are still going strong.

The great Penguin Ice Cream mystery

Last week I had a note from Mick Ainsworth who had happened across this old advertising sign and wanted to know whether I could supply any more information about the Penguin brand.

Camp pie

Is Camp Pie truly Australian? The Oxford dictionary says so, defining it as: (Australian, history) tinned meat. And it certainly has a long (if not glorious) history in this country. But its origins probably lie in the Old Country.

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