I remember the look my husband gave me the first time I advised we were having ‘carrot and parsley salad’ as a side meal. His look was a cross between (...)
There is nothing sweeter than the freshly baked smell of Choreg over Easter. Choreg, tsoureki, çörek, kozunak, cozonac. Whatever you want to call it, is a (...)
I loved the good old Aussie meat pies. LOVED them. Knew exactly what went into the prepackaged pies and continued to eat them, preferring to turn a blind eye (...)
One of my earliest food memories growing up was fighting over bones with my dad to see who would get to suck the most bone marrow. I love the sticky, gooey, (...)
A week ago I wrote in my one month milestone post how I would probably look back at my old posts one day and laugh at how foolish I was. Well, what I’m about (...)
Do you have any food quirks or traditions? I do! I cannot make rice without eating a little tea cup saucer full of crunchy buttery fried vermicelli grains. (...)
It looks like Tabouli It smells like Tabouli, Heck, it even tastes like Tabouli. But this, my friends, is no ordinary tabouli! You see, it has no parsley. So (...)
Sticky orange marmalade honey and Dijon mustard pork ribs
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I don’t know about you, but I always seem to have a half open jar of marmalade jam in the fridge. I don’t know how it gets there because no one in our house (...)
You say Sarma, I say Dolma. In the ‘Armenian Wog World’ there is a bit of confusion over the name of this dish, however all will agree their Mum makes it the (...)
When the lovely Claire from ClaireKCreations contacted me to ask if I’d be interested in joining a ‘Foodie Secret Santa’ with other food bloggers from around (...)
Sweet pumpkin and syrup dessert with crushed walnuts
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Me: “Oh gosh I’m stuffed, I ate too much” Hubby/Sister/Brother/Mum/Dad: “Me too!! Why didn’t you stop when you were full?” Me: “Because it tasted so good, I (...)
Up until a year ago I was scared of the words ‘yeast’ and ‘baking powder’ or ‘bicarbonate of soda’ when it came to anything that worked with flour, kneading or (...)
When Celia posted her IMK post in May, she listed a packet of Kataifi asking for suggestions on how to use the packet. I have to admit; I got so excited about (...)
Welcome to the very first post on the Gourmet Wog. I don’t really know where this blog will lead me. At present it’s a hobby, hopefully one day I can quit my (...)
There’s no stopping my Kale plants. They seem to be thriving in their little home and the more we cut them the more the flourish. We’re eating kale every (...)
“Cheese, I just love cheese! Really I do!!” Does anyone else remember this cartoon? A little female mouse declaring her love of the good stuff? I remember (...)
I mentioned in my last post there will be recipes that give you parsley teeth. This is one of those recipes. My husband calls this one ‘Armenian Sang Choy Bow’ (...)
Braised silverbeet stalks with garlic, olive oil and vinegar
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I hate waste. I really really do. So when my Dad reminded me of a wonderful way to enjoy the woody Silverbeet stalks without throwing them into the compost (...)
Little Miss 4 hates green. No, not green in nature, or her clothes or the colour itself, she hates green in food. She will spot the tiniest micro spec of green (...)
Fish en papillote with lemon, garlic, tomato and parsley sauce
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In the past when I went out for dinner, I was instantly drawn to the fish option on the menu regardless of what cuisine we were having. I don’t know why I was (...)
I mentioned in my last post there will be recipes that give you parsley teeth. This is one of those recipes. My husband calls this one ‘Armenian Sang Choy Bow’ (...)
Growing up, beetroot was something only eaten out of a tinned can, usually sliced, sweet and added to hamburgers. Because in Australia, a burger ain’t a burger (...)
My husband has a thing. That is, he can’t start a movie without the ‘hand to mouth’ action that usually incorporates buttery popcorn or salty nuts. Now instead (...)
Every year I say I’ll do my Christmas shopping in November and get it out of the way. Every year. Every single year I end up doing it last minute, battling car (...)
Turnips. You either love them or hate them. No in between. Personally I adore them especially when they’re pickled, spiked with raw beetroots to give them a (...)
