Recent Posts

Food writing: where to from here

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 […]

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.  […]

Blogging & Social Media: Speaking for myself

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 after all. Just not too personal. Not an unworthy aim, and I’m still passionate about pursuing my writing goals. Because I love food, wine, cooking, travel and all things related plus I write and read until my eyes hang out on stalks, combining the whole shebang is still a really good idea.

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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, […]

Seppeltsfield Vineyard Cottage

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 […]

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 market to be a bit quieter than usual. This was far from the case when we arrived last Saturday morning. With only an hour to go until closing time, the goods were flying off the shelves and there was action aplenty.

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Remembering Boiled Cabbage – Writing 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 […]

The Goat’s Cheese Curtain

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 […]

We Are What We Eat

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 changing trends. I’m really excited to be attending and am looking forward to learning more about what’s happening in the dynamic world of gastronomy from those in the know.

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Potato Favourites and a Giveaway

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 […]


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