“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…
Author: simoncareyholt
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.
Paying attention: vinaigrettes, onions, etc.
To cook is to engage with small things. It has to do with paying attention to the detail. However grand the result might be (or not be, for that matter), a recipe is an accumulation of small steps. As any good cook will attest, the quality of the end product is a direct consequence of one’s attention to…
Bertolli on the inspired moment
“A recipe is at the very least a method accounting for a cooking process. At best, it captures a memory or inspired moment in cooking. But it can never quite tell enough, nor can it thoroughly describe the ecstatic moments when the intuition, skill, and accumulated experience of the book merge with the taste and…
Michel Richard: ‘I am a chef!’
“I was lucky to have grown up in a poor family. If I had been rich, I might have become a lawyer … But I was poor, and God made me to be a chef. I smell like a chef, I feel like a chef, I look like a chef. I am a chef ……
Eating Heaven shortlisted
Encouraging to see Eating Heaven shortlisted in the 2014 Australian Christian Literature Awards. The awards will be announced August 14.
Another Amazon review of Eating Heaven
Mix of sociology, psychology, theology and recipes to boot! Author Simon Carey Holt takes us from the kitchen table of his childhood, down the café-lined alleyways of Melbourne, into a suburban backyard in Footscray, back to the white-linen tables of Jacques Reymond, through the working kitchens of a chef, around our tables that celebrate life…
Another review of Eating Heaven
Back from holidays to see my friend and fellow Baptist Alison Sampson has written a wonderful review of Eating Heaven. I owe her a coffee … at least! Here’s part of what Alison has said: The book is layered and rich, reflecting Simon’s background as trained chef, sociologist, theologian, and Baptist minister. It also reflects his love of…
A ‘grace’ from the Osage Indians
Footprints I make! I go to the field with eager haste. Footprints I make! Amid rustling leaves I stand. Footprints I make! Amid yellow blossoms I stand. Footprints I make! I stand with exultant pride. Footprints I make! I hasten homeward with a burden of gladness. Footprints I make! There’s joy and gladness in my…
Poetry at the table #5
My friend Stefanie passed on these words in response to others from Garrison Keilor posted here. Though quoted by David Adam in one of his many books of Celtic prayers, I’m unsure of where they come from originally. If you know, I would be glad to know too. Be gentle, when you touch bread, Let…
The Providore of Heaven
A few weeks back I sat in a seminar led by a colleague in ministry, Nicholas Tuohy. Chef turned pastor, Nick has written a thesis on food in the gospels. In the course of conversation, Nick referred to God as ‘host and providore’. Honestly, I didn’t hear much beyond that. The second of these images…
A ‘grace’ from Christ’s College Cambridge
Christ, the gladdener of all, without whom nothing is sweet or pleasant, bless, we beg of you, the food and drink of your servants, which you have provided for our bodily sustenance; and grant that we may use these gifts to praise you, and may enjoy them with grateful hearts; grant too that, just as…
‘Soil and Sacrament’ by Fred Bahnson
I am no gardener. Though I recall tending to my designated ‘plot’ in the suburban garden of my childhood, the passion never took root. My beloved, however, is a gardener. I appreciate the beauty, abundance and joy of what she does. Though the city balcony on which she has to work is frustratingly small, the…
Halligan on Food, Family and Melancholy
It is Christmas in Newcastle and the family home is full of family. We moved the big dining table into the garden, under the shade of the pohutukawas that I had given my parents for Christmas the year I was eighteen; a tree their size is a rare thing in this wind-scoured seaside suburb. I…
A review @ Koorong Books
There’s a lovely review of Eating Heaven from Paul over at Koorong Books: Simon Carey Holt has a great gift to write engagingly, proved by his authorship of his book God Next Door, which won Australian Christian Book of The Year in 2008. In Eating Heaven he has managed to convey lucidly his love of…
Eating Heaven with the Carmelites
The Carmelite Centre here in Melbourne hosts a monthly spiritual reading group. In May I’ll be speaking on my book Eating Heaven. Details below:
EATING HEAVEN 