Monthly archive February, 2012
Zhang Daqian - Kimchi Fried Rice with Egg and Seaweed

Zhang Daqian – Kimchi Fried Rice with Egg and Seaweed

Kimchi (김치) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found in our local Asian...
Now Accepting Proposals for 'Art + Food: Beyond the Still Life'

Now Accepting Proposals for ‘Art + Food: Beyond the Still Life’

I am pleased to announce that I will be curating an art + food exhibition in October at Brenda May Gallery. We are now accepting proposals from professional practicing artists in Australia and New Zealand so please read the exhibition brief below and contact the Gallery with any questions or visit the submissions page for further details. ‘Art + Food...
Erwin Wurm - Mustard Seed & Garlic Pickles

Erwin Wurm – Mustard Seed & Garlic Pickles

As a creature of habit, I have had cucumber sandwiches on the menu for the last week and have been exceedingly satisfied. A couple of days ago I decided to improve upon the quick pickle in the original post and this recipe for a mustard seed & garlic variety was the result. With their pungent aroma,...
Luis Meléndez - Cucumber Finger Sandwiches

Luis Meléndez – Cucumber Finger Sandwiches

Sometimes the lack of a complicated recipe puts a block on all of my writing efforts. I wonder if it is necessary to share a sandwich recipe so simple that essentially it reads, bread, butter and cucumber – assemble. These dainty finger sandwiches were first made by my friend Mel who lined them up on...