Ramsey on cooking & Viagra

“Cooking is this massive rush. It’s like having the most amazing hard on, with Viagra sprinkled on top of it, and it’s still there twelve hours later.” Gordon Ramsay is a Scottish celebrity chef, restaurateur, and television personality. Love him or hate him on TV, it’s good to be reminded that the man does know how…

Eating Heaven on Wesley Impact

A few weeks back I was on Wesley Impact, a program on Channel 9 (way too early on a Sunday morning) talking about Eating Heaven. It was all part of Homeless Persons Week and the segment included some photos of the great work done at Collins Street in our partnership with Urban Seed. Thinking it too…

Tony Bilson on the table as art

“The table is a place of physics and chemistry, of commerce and trade, of politics and ideas, but above all, a great table is art.” Australian chef Tony Bilson began his career with the ground-breaking Sydney restaurant Bon Gout in the early 70s. His biography Insatiable: My Life in the Kitchen was published by Murdoch…

Bilson on getting things right

“Cookery, a craft, is learned by doing things over and over again with the aim of getting things right; indeed, it is essentially conservative.” Gay Bilson is now retired from professional cookery and has become one of Australia’s most significant food writers. Her professional life included eighteen years at the acclaimed Berowra Waters Inn on the Hawkesbury River…

Breadmaking and prayer

I am not a breadmaker. Though I’ve certainly made my share of yeasty goods, it’s never been a habit. And let’s be honest, habit is essential to the craft. I am, however, inspired by those who embrace the disciplines of breadmaking as part of their daily practice. It’s just shy of twenty years ago that…

Muto on gratitude

‘To be a taker of food or any other commodity without appreciation diminishes our humanity. The height of selfishness corresponds to the avaricious depths of assuming that we are the reason the giver exits. Mother’s table is for me; all the thanks she needs is for me to eat my fill of what is on…

Pelaccio on simple pleasures and a pig’s head

“All I need for a good time is a whole pig head, simply roasted, my hands, a lot of napkins, a jar of pickled chilies, and a few friends to get elbow deep.” Zakary Pelaccio from the north east of the US, is author of the award winning Eat With Your Hands and founder of NYC’s…

Rabbit stew

So my son and I are at the market doing the weekly shop. After eggs, veggies, meat and bread, we stop at the poultry store. My chicken thighs ordered, I see him eyeing off the rabbits at the other end of the display case — whole slender rabbits, skinned, gutted and ready for the pot. ‘Dad, have your…

Link on the sounds of cooking

“Something magical happens when food is cooking — the rest of the world melts away, and nothing exists except what’s in the skillet in front of you — and it talks, breathes, and lives. The sounds, aromas, textures, flavours, and the heat of the kitchen — even the occasional searing burn — feel good.”  Donald…

Down a Melbourne laneway

There’s a great little article by Sophie Timothy in Eternity, a publication of the Bible Society, that provides a glimpse into the work of Urban Seed and Collins Street through Credo Cafe. You can read it here.