Syrup and Tang

Book reviews update June

Duncan — Fri, 19 Jun 2009 11:51:54 +0000

Two months of book reviews on The Gastronomer's Bookshelf you might like, including The Clatter of Forks and Spoons, Anjum's New Indian, Indulge: 100 Perfect Desserts, and The Complete Robuchon!

Michel Cluizel's Chocolatrium

Duncan — Thu, 18 Jun 2009 09:41:58 +0000

I've never been to a chocolate factory. I've long dreamt of bathing in couverture, taking illicit bites of bonbons on the production line, and other interesting fantasy activities. Even in a chocoland like France it's almost impossible to come close to such an opportunity. The Chocolatrium at Michel Cluizel is a lukewarm towel to the cold shower of chocoholic frustrations.

Spring harvest in Paris

Duncan — Thu, 28 May 2009 18:59:54 +0000

All sorts of things grow when the weather is going crazy. In Paris this week, the temperature fluctuated between 14C and rainy and 35C and excruciatingly humid. I got home from a day of walking around the rive gauche (Left Bank = mix of university, studenty, somewhat wealthy, public service, cultural and dawdling tourist population). Look what had grown in my bag from the curious cultures floating through the air...

There was a strange box containing...

Artisan du Chocolat: less spin, more flexibility please

Duncan — Mon, 18 May 2009 21:49:35 +0000

I had intended to review some of the chocolates from the British chocolatier Artisan du Chocolat, as I was in London recently and had previously enjoyed (and written about) them after a visit in 2007. Some businesses in high-end food succeed in respecting customers, others choose to be rigid and intentionally haughty. Artisan du Chocolat seems on the face of it to fall into a more positive category, but on this visit I was disappointed.

Danish frisky creamy balls

Duncan — Thu, 14 May 2009 20:29:49 +0000

All over Denmark you see signs for frisky creamy balls. At first it seems very odd and rather tasteless, until you realise you're mistranslating. Welcome to the world of fluffy chocolate coated delights... with recipe!

Airline food before you take off

Duncan — Mon, 04 May 2009 11:13:37 +0000

I'm sitting in the Qantas Business Lounge at Melbourne Airport. The food is designed to prepare you for the inflight experience. Actually, I think the food on my flight might end up being better.

Fresh yeast bulletin

Duncan — Mon, 04 May 2009 11:07:04 +0000

For the bakers among you, I have news of fresh yeast. Coles supermarkets are stocking fresh yeast again after a hiatus of three or four years.

What is your supermarket importing now?

Duncan — Tue, 21 Apr 2009 05:15:01 +0000

Continuing my occasional quest for examples of disappointments in supermarkets, I have found a new example of the import-cheap-product-at-all-costs approach to retailing. What do you think I found?

More reviews on The Gastronomer's Bookshelf

Duncan — Sun, 12 Apr 2009 03:03:57 +0000

The latest reviews on The Gastronomer's Bookshelf include Mark Robinson's Izakaya, Michael Ruhlman's Ratio, Pierre Hermé's Macaron, and more.

Hot cross buns save the day

Duncan — Sun, 12 Apr 2009 02:56:22 +0000

On Good Friday my mother usually makes her fantabulous hot cross buns. Unsurpassed in the history of Australia. Or something like that. Usually there are just four of us devouring the buns. Read on for a tale of the most unexpected events...