Jack and the Magic Bean Cake (Let Them Eat Cake Part 2)

magic bean cake

When deciding what to cook I often find my imagination is caught by the idea of something different, an unusual ingredient, an unexpected way of preparing something, or a catchy name.  When I heard my friend Ginny say recently she was making a magic bean cake I was instantly intrigued. The combination of bean and magic conjured up visions of Jack and that celestial beanstalk - the one that … [Read More...]

why i write

Why I Write

One of the best aspects of the Grad Certificate in Food Writing I recently completed was getting to know my fellow students, all of whom are as passionate about food and writing as I am. Tara Mathews is one of them and she recently invited me to take part in a blog hop. For the uninitiated… 

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barossa pudding

Barossa Pudding

Not long after returning from our Barossa weekend, I was loitering in the kitchen when my eye was caught by some plumply golden pears in the fruit bowl. They were vibrating with an unmistakeable “eat us now” urgency. Like Julius Caesar’s tide, the fortune of a perfectly ripe pear must be seized at the flood, or… 

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pumpkin cake

Let Them Eat Cake Part 1

Despite the common belief, it wasn’t Marie Antoinette who said about the bread-starved peasants, “let them eat cake”. The phrase was coined by Jean-Jacques Rousseau in his autobiography “Confessions” (written when Marie Antoinette was only nine, so unlikely to be making patronising remarks about peasants). Be that as it may, there’s really no contest between… 

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eggs sausages mushrooms

Eggs, Sausages & Mushrooms

Sounds like breakfast, but in fact it was the itinerary for the On the Road with Food SA tour I went on recently. If it had been breakfast, it would have been delicious as the products we saw and sampled came from three winning producers in the 2013 South Australian Food Industry Awards program, Rohde’s… 

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Seppeltsfield Winery

Seppeltsfield Winery: a renaissance

Seppeltsfield Winery has been an unchanging part of the Barossa landscape for as long as I can remember. In the western region of the  valley, the winery is approached from Tanunda along ten kilometres of winding road bordered on both sides by towering date palms, a legacy of the 1930s. It’s a fittingly impressive entry… 

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food writing

Food writing: where to from here

It’s a mixed blessing to have reached the end of the Graduate Certificate in Food Writing. It’s good for a number of reasons. For example, I don’t have any more assignment deadlines to meet or lectures to sit through, I’ve learned a lot about food writing, I got to know some other great foodie writing… 

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Preserved lemons

Preserved Lemons

There are two reasons why preserved lemons seem like a good idea right now. One is that our two potted lemon trees have simultaneously decided to endow us with bounteous crops of lovely lemons, after both being unaccountably dormant for the last couple of years.  And the other is that it’s officially winter, the season… 

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Blogging and social media

Blogging & Social Media: Speaking for myself

I’m going to share something personal with you in this post. When I started Epicurean Epistles earlier this year I decided it was going to  be professionally focused, in other words I’d use it to promote my aspirations to be a published food writer. Which didn’t necessarily mean avoiding the personal altogether, because I’m a person… 

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Farmers markets

Farmers’ Markets

Farmers’ markets began to emerge in Australia around the late 1990s. That’s relatively recently when you consider the “real food revolution” started back in California in the 1970s. According to a 2002 article in the Bulletin by Anthony Hoy, it began as an alternative lifestyle, counter-cultural offshoot, which gradually became accepted by the mainstream. Although… 

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geese feature image

Seppeltsfield Vineyard Cottage

The story of how an optometrist and a midwife ended up running a vineyard and an award winning retreat in South Australia’s Barossa Valley is as full of twists and turns as any novel.   It’s also a tale of overcoming adversity.  When Peter Milhinch and Sharyn Rogers set out on the journey that would lead… 

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Barossa Farmers Market

Barossa Farmers Market

If it’s your first visit to the Barossa Farmers Market, you know you’re getting close by the long line of parked cars along the roadside as you approach the old Vintners Shed just outside Angaston. On a cold and drizzly Saturday morning following a very wet Friday, you could be forgiven for expecting the weekly… 

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boiled cabbage food memoir

Remembering Boiled Cabbage – Writing Food Memoir

Our current challenge in the Food Writing course is tackling food memoir.  I’m sure, like me, you’ve all got a vast reservoir of childhood memories related to food sloshing around in the dark reaches of your hippocampus. But dredging up something from the depths can be confronting. If it’s one of those glowing, rose coloured… 

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culinary trends goat's cheese

The Goat’s Cheese Curtain

It’s no longer an iron curtain than divides us.  According to Bernard Salt, Partner KPMG and renowned demographic commentator, it’s a goat’s cheese curtain. If there was ever any doubt that palates outrank politics, the proceedings at the recent Food SA Summit dispelled it. While the presence or absence of goat’s cheese in the fridge… 

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culinary trends

We Are What We Eat

Next week, in association with Tasting Australia, FoodSA (the industry body for South Australian food producers) is holding a conference called “We Are What We Eat“. It will focus on the future eating habits and food choices of Australians, with a particular emphasis on how the food industry can best position itself to cater for… 

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Potato Favourites and a Giveaway

Potatoes have gotten a bad rap over the years, particularly in the diet industry. The humble spud has been portrayed as loaded with fat, cholesterol, calories and carbs. In actual fact, the potato in its natural state has only 110 calories, is totally fat, sodium and cholesterol free, and is an excellent source of Vitamin… 

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Apple Season and a Recipe

Whenever he who must be fed takes a trip to the Adelaide Hills to visit his mother, he comes back with a big bag of apples. He’s incapable of passing that cute little apple stall between Verdun and Oakbank without picking up a bag or two. Nothing wrong with that. We both love apples, especially… 

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Bloggers versus Journos

There could hardly have been a better venue for last week’s Adelaide Food & Wine Festival‘s event “Eating Their Words“. The Daniel O’Connell has probably generated more words than almost any other Adelaide pub in recent months. Winner of the “Best New Restaurant” category of the 2013 Advertiser Food Awards, this heritage hotel in North… 

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