EATING HEAVEN

A sad farewell

We are deeply grieved to inform you that Rev Dr Simon Carey Holt has posted his last writing to you all, due to his very sudden death on Tuesday 25th August 2026. The family wanted you all to have the following information as the community of his readers, from all over the world, meant a…

“There is nothing better …”

“I’m grateful: for our pots of food, our metal spoons, and all these humans around me, tethers to this life, holding me fast. I hear myself murmuring out loud, ‘there is nothing better for a person than to eat and drink.’” Tamar Adler, Feast on Your Life: Kitchen Meditations for Every Day, Scribner, 2025

What makes ‘Good Food’ good?

It’s gone — one of my favourite restaurants shuttered without warning. For years my son and I included it on our short list of go-to local places providing affordable and delicious food. My son’s nose for pretence is sharp, in food and life. The authenticity of this family-run business hidden behind an unassuming shop-front in…

Nigel Slater on ‘mopping my plate’

“To this day, I mop my plate, though probably more out of appreciation than social conscience. I push the bread around my plate, leaving swirls and swishes of cream and rust, like a Howard Hodgkin painting. Every droplet and puddle is sponged up by the dough, every pool and rivulet caught in the soft, white…

Linda Murray Berzok on Family Recipes

“Family recipes offer us a glimpse into our past – a way to understand who we are by exploring who we were. No wonder they hold such a special place in our hearts and minds. They serve up real connection and history no matter how far we’ve travelled since we first tasted these dishes.” Linda…

Honey and Almond Slice

Pairings of certain foods in cookery have a long history. The combination of honey and nuts is one of the most enduring. In ancient Arabia, Egypt and China, early cooks caramelised nuts and dried fruits in boiling honey to make temple offerings, balms and medicines, and as an early act of preservation. In the story…

Catalan teacake

There is much that I remember about València — the ancient port city of Spain on its Mediterranean coast. I remember the plazas and gardens, the extraordinary architecture and markets — but it’s a cake I recall most easily. It was in the Fitzroy-like neighbourhood of Ruzufa, just south of the city’s historic centre. One Sunday,…

Zucchini and Green Bean Salad with Pistachio and Lemon

Salad has never been my thing. Menu in hand, my beloved gravitates to a salad every time, but not me. I remember dad dismissing anything raw and leafy as ‘rabbit food’ and for years the prejudice stuck. More recently, for the sake of good health, I’ve embraced the leaf with a more open mind. The…

Tucci on soup

“I am a soup lover. To me soup may be the greatest culinary invention. It can be made with two ingredients or two hundred and twenty-two ingredients. It can be served hot or cold. It can be cooked fast or slow. It can be eaten for breakfast, lunch, or dinner. It can be vegetarian, vegan,…

A.A. Gill on dinner parties

“The real sin of dinner parties is that they usurp the most basic human goodness of hospitality and succour and turn it into a homunculus of social climbing. But they also confuse two distinct occupations: cooks and chefs. Cooks do it at home for love. Chefs do it in public for money. Dinner parties are…

The benign intimacy of a spoon

“A spoon is naturally soft in the mouth, rounded and smooth, and with that comes a certain gentleness. There is tenderness to a spoon … A spoon is hospitable … A spoon can do little harm.” Nigel Slater, A Thousand Feasts (2024)

Annie Smithers’ confession

There are moments in the best memoirs that are deeply confessional, as you’d expect, but not in a self-indulgent way. Instead they provide the gift of vulnerability to which readers connect. These memoirs allow us in, not only to the writer’s life but our own. Annie Smithers’ Kitchen Sentimental is just that. Annie has been…

Ruthnum on curry and authenticity

“The Bangladeshi, Indian and Pakistani immigrant cooks in 1970s England who added tinned tomatoes, ginger, garlic and chili to tandoor-forged chicken to make tikka masala weren’t undoing centuries of tradition: they were innovating and adapting a living cuisine that has sustained itself not by pandering to foreign cultures, but by absorbing them. The inauthenticity of…

Shewry on Australia’s ‘national cuisine’

“The question that I’ve been asked hundreds of times is: what is our national cuisine? All along, the answer was simple and right there in front of us, tugging at our hearts, unacknowledged, wilfully ignored. Although I shouldn’t have to, I’ll say it here for the record: Australian food is the food of Aboriginal and…

Fish Molee – Fish in coconut milk

Sometimes the taste of fish is lost in a dish that’s full of spice. The subtle flavours common to many fillets are overpowered. Not so this one … not for me anyway. I’m told it’s an Anglo-Indian recipe common in Kerala on India’s tropical Malabar Coast. Some speculate Portuguese origins, but its popularity has spread…

Tucci on faith, reverence and ceremony

In his book What I Ate in One Year, Stanley Tucci recalls a meal he shared with two friends in the heart of Rome. It was not Italian fare but French. L’Eau Vive is run by French Carmelite Nuns in a old palazzo, an upstairs room with vaulted, frescoed ceilings. Part way through the entree,…

Chopping board

I have a new chopping board and I don’t like it. My old board was ready to retire. It served me well for a decade. We were close. But the rubber stoppers on which it rested had decayed and the patina of its wood grown weary. I looked for its replacement for months, and finally…

Crumbs: a sense of closure

“Crumbs are precious. The last, minuscule fragment of cake or cookies or toast. Diminutive, but not insignificant. How anyone can leave them on the plate is beyond me. Mopping the final vestiges of cake with a damp finger and bringing them gently to the lips is as important to me as the first forkful. It…

Murgh Makhani – Butter Chicken

Here’s my second curry to originate in the northern city of Delhi. Apparently it’s a relatively recent invention — it didn’t appear until the 1950s. A restaurant specialising in tandoor-cooked chicken came up with the recipe as way of using the chicken and juices leftover from service. I’ve heard it’s now one of the most…

Bhuna Gosht — Lamb curry with stir-fried spices

My earliest memory of curry was the small tin of Keen’s Curry Powder that appeared in our pantry in the early 70s. It was topped with a lid you had to prize off with the wrong end of a teaspoon. The deep yellow of its turmeric made it look almost radio-active. Along with mum’s recipe…