Humble Crumble

Coq au Vin – French cuisine & marketing original

Gareth — Mon, 17 Jun 2013 12:54:30 +0000

We’ve been led to believe that the American’s (led by a Brit by the name of David Ogilvy) pioneered advertising and marketing. But I reckon the Frenchies have been all over marketing for ages. And here’s why. French is a language made for cuisine, it brings sex appeal to the unassuming and agricultural. Coq au

Flapjacks- uncool but tasty

Gareth — Sat, 08 Jun 2013 03:22:04 +0000

This week, hankering for a taste of the homeland, I decided to make a batch of flapjacks. Now if you’re not a fellow Brit you’re probably mouthing the same as my work mates did when I presented my baking spoils; “what’s a flapjack?” Basically it’s a muesli bar (or granola bar to the Yanks). An

Fish Pie Feast and Corporate Policy

Gareth — Sat, 01 Jun 2013 11:26:02 +0000

A common trait of many large corporate organisations is policy documents; the bigger the company the more polices there seems to be. This week I discovered what at first seemed to be the most ridiculous policy, a Tidy Desk Policy. My response? A loud “Whaaaat!” in exclamation, followed by laughter. However the detail behind it

Moroccan watermelon salad – food in five minutes

Gareth — Thu, 23 May 2013 13:17:22 +0000

Generally I don’t trust food that comes in a cube, in fact any edible with a straight edge should really be treated with an air of suspicion. Ahh hang on……cake, chocolate, butter, cheese. Perhaps I should take that statement back. Anyway, this is probably the fastest Humble Crumble dish ever. It’s Moroccan in origin, consists

Fish Stew from Liguria, Italy

Gareth — Sun, 19 May 2013 10:48:29 +0000

Continuing with the Italian theme from last week I made a Ligurian fish stew this weekend. My first thought when I was reading about the recipe was that Ligurian sounds like a race of beings in Star Trek “the Ligurians are in alliance with the Klingon empire”. I’m not a Trekkie but I did see

Fagioli All’Uccelletto – Tuscan baked beans

Gareth — Sat, 11 May 2013 12:31:03 +0000

Usually when you plan a big trip overseas especially one to Europe, you take your time. The pre holiday build up is all part of the fun, deciding on the destination, finding accommodation, planning what attractions and activities to do. It extends the excitement. However in the last week we decided to head over to

Sultana cake – recipe for tea time

Gareth — Thu, 25 Apr 2013 04:46:38 +0000

Since living in New Zealand and Australia I’ve endeavored to attend an ANZAC service or parade of some description each year. I suppose you could say it’s become a bit of a tradition. This morning was no different as I joined the best part of 20,000 Sydneysiders for the cities Dawn Service at Marin Place.

Baked Aussie apples with cinnamon, fruit & nuts

Gareth — Mon, 22 Apr 2013 12:40:37 +0000

The weather in Sydney has finally turned after last weekends burst of warmth. But before I lament the passing of a season I remind myself I am a pome, which means I thrive on the chillier clime, frost and sideways rain. The funny thing is like so many expats, before I ventured to this part

Last of the summer salad with kick arse tomatoes

Gareth — Sun, 14 Apr 2013 08:56:24 +0000

Just when I thought Sydney’s meagre summer had completely fizzled, the weather gods have rallied to give us a run of spectacular sunshine. It might not qualify as an Indian Summer but I intend to wring every last drop out of it and here’s the perfect salad to go with the last few bbqs; pizza

Greek meatballs with tomato sauce – Soutsoukakia

Gareth — Sun, 07 Apr 2013 11:37:48 +0000

You’ve had your fill of hot cross buns , chocolate eggs and bunnies; now its back to work. Yes, Easter is done and dusted for another year! However if you’re Greek it’s a different story. Greeks celebrate orthodox Easter, or Greek Easter. Later than ‘mainstream’ Easter, this year it falls on the 5th May. It