I'm here to say there's no need to keep your soup hidden. Wanna let that slurpy-good broth do its magic where it's needed most? Wanna fend off your co-workers' (...)
It was Patrick’s birthday last weekend. So, to soften the blow of ageing and the unwelcome reminder of mortality, ten of us packed ourselves into cars and (...)
I’m pretty skeptical about “three ingredient” anything. Besides, I know I’ll never stick to it. And why would I? Most recipes are improved by the addition of (...)
Some things in life should be messy. Admittedly, most of those things are food-type-things. But one of the most indisputable messy pleasures in the entire (...)
I have been fucking remiss! Doubly so, since despite not blogging for a couple of months now, I have in fact had a recipe photographed and stored up since (...)
Doughnut worry. Listen to me and everything will be dough-kay. This is nut a drill, but as long as you follow these easy steps we’ll all get out hole. Go here. (...)
Today I have double the reason to need warming and cheering. Not only has it been cold enough that we’re breathing steam inside gaddayum house over here. Not (...)
I’m in recovery this week. Recovery from last week’s bout of tonsillitis, recovery from various related ailments (hi there, blood test bruising), and recovery (...)
I’ve been a little off my blogging game over the last couple of months. I put it down to having to juggle writing a thesis with other projects – “other (...)
Oh, man, it’s been forever, right? I’ve been super dooper busy, what with the PhD I’m doing (maybe you didn’t know) and family staying and just this week an (...)
Believe it or not, I have only used this dachshund cookie cutter once since buying it about a year and a half ago. Luckily, not only is my sister’s enthusiasm (...)
I’m sorry. This isn’t really even a recipe. Just a suggestion, I guess, of how to make porridge even more delicious. And I’m sure there are plenty of other (...)
Vegan cranberry hot cross buns with mandarin cardamom glaze
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I actually wrote this post over a week ago, but my, oh my, have I been busy. Sorry ’bout that, but narrative theory is, like, intense sometimes, and I’m kinda (...)
This recipe has been languishing around un-posted since last year. I know, I know it’s only February, but that’s still about two months of me not telling you (...)
Last Tuesday it was my friend East’s birthday. So Patrick decided to invite him over to our place for dinner. Which, obviously, I had to cook. But that’s OK, (...)
When life gives you ten limes for $2, make a whole bunch of mexican food. That’s what I always say. And by “always” I mean, just now. Because I did find myself (...)
Awesomesauce: a term only suitable when referring to actual sauce. Or possibly, possibly, when referring to picnics. Which are, in my opinion, awesome, and (...)
Hey, erry body: I’m back! With peeling forearms, a collection of wines and some concerning double-billing on my debit card. Although my time at Woodford was (...)
Hey, look, another magic post from magic land, where I’m not anywhere near my laptop and posts keep coming at you the way mosquitos inexplicably fly towards (...)
My sister and I have an unofficial Christmas tradition. Every year, sometime around the end of December, at some un-allocated moment, we burst into full Bing (...)
Last week I spent an extended weekend at my mum’s place. Where the streets are wide enough for two cars to drive at once. Where the nearest good coffee shop is (...)
Last night I realised it’s actually only a few weeks away from Christmas and holy crapsticks I have a lot of stuff on in December/January and I’m going to have (...)
Sometimes everything falls apart in your hands, like so much vegan chocolate cake. (Not that I’m being disparaging about vegans or vegan food, it’s just my mum (...)
Kanga Banga sausage sangas with beet and blue cheese slaw
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This meal is so incredibly Aussie: sausages, kangaroo, beetroot. And yet so incredibly not: it involves devouring one half of the coat of arms and is smothered (...)
