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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries by Vix (254)

Wednesday
Jan172018

Short & Sweet: Saint Peter, Sydney

DateWednesday, January 17, 2018 at 7:45AM

Style: ‘Nose-to-tail’ fish restaurant

Budget: Mid-range to expensive, depending how much you order.

Venue and atmosphere: Casual and relaxed. A minimal and understated terrace shop front on Paddington’s pinch of Oxford St.

Service: Also casual, but still extremely knowledgeable. We got some good, honest advice re. menu choices (“that’s plenty”) and wines (perfect choice).

Food:

This was the most interesting meal I had on this visit to Sydney, which if you follow my Instagram feed, you will recognise as very high praise indeed. Chef, Joshua Niland, takes the ‘nose-to-tail’ concept, usually focussed on land, and applies it to the oceans.

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Friday
Jan052018

Short & Sweet: CHISWICK restaurant, Woollahra, Sydney

DateFriday, January 5, 2018 at 7:38AM

Style: Modern Australian

Budget: Mid-range – expensive (depends what you order). 

Venue and atmosphere: Set in an old Victorian house with thatched windows all the way around, this tasteful, elegant dining room is filled with natural light. Walking through the dappled sunlight and calm of Chiswick Gardens, set back from busy Ocean St, one expects an oasis of calm, but the food is far too good for that. It is is very busy and full of chatter. If you prefer a quieter experience, sit in the few tables in the shady courtyard, which were inexplicably empty when I dined there.

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Monday
Jan012018

Kalliope’s Vasilopita

DateMonday, January 1, 2018 at 10:52AM

Happy New Year all. This recipe first appeared on the Borough Market website as the final part of a 3 part series exploring lesser-known religious traditions in December from around the world.

Marianna Kolokotroni, owner of Oliveology, has kindly shared her mum’s recipe for Vasilopita or ‘St Basil’s Pie’. Her Mum, Kalliope, is from a small village on the West Coast of the Peloponnese in Greece. This is how they make Vasilopita in her village. It can vary a lot from region to region, but there it is a “simple, humble cake” with a lovely cirtusy aroma from the zest and juice of several oranges.

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Sunday
Dec172017

Pozole Rojo

DateSunday, December 17, 2017 at 10:26AM

This recipe first appeared on the Borough Market website as part of a 3 part series I am writing exploring lesser-known religious traditions in December from around the world.

This spicy soup with hominy and slow-cooked pork shoulder is a party favourite in Mexico. It is often served at Las Posadas festivities, celebrated from 16th to 24th December.  However, the religious significance of the dish precedes this Christian festival. Corn was a sacred plant for the Aztecs, so they cooked pozole to mark special occasions.

It is a great party main because it is easy to make in large batches (this recipe serves about 8-10 people) and there are lots of garnishes that guests can add to customise their bowl of soup.

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Wednesday
Dec132017

St Lucia's Crown

DateWednesday, December 13, 2017 at 6:32AM

This recipe is part of a 3 part series currently featuring on the Borough Market website focusing on a few religious festivals celebrated in December, other than Christmas, and the foods associated with them. 

St Lucia’s Crown is a plaited saffron bread that is baked for St Lucia Day celebrations in Sweden on 13th December. The dough can also be used to make lussekatter (saffron buns), a treat widely consumed on the day.

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