Ever wondered what it’d be like to leave a cushy city job and set up a small farm without any experience of rural life? Join Matthew Evans as he adjusts from being a restaurant critic to learning exactly where his food is coming from, on a farmlet in Tasmania’s beautiful Huon Valley.
A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.
Every two weeks, we’ll be cooking a dish from the current issue of Feast magazine and posting a photo of what we made, along with our comments and feedback from family and friends. We’d love you to join us – post your comments and questions, and let us know what you think.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Coriander and parsley will keep longer if stored upright in the fridge in a glass containing 1–2 cm water and covered with a plastic bag. To ensure dried mint packs a refreshing punch, buy in small quantities from a vendor you know has a high turnover.
Essence or Extract
Concentrated aromatic extract. Commonly used are vanilla pods, almonds, anchovies or coffee beans are used to flavour and enhance foods, and also available in synthetic form.