Eating kangaroo – reprise
My piece on the Australian relationship with eating kangaroo meat seems to have stirred up a lot of interest and emotion! It was one of the…
Eating your national emblem
You can read my piece about the Australian hang-up about eating kangaroo meat here, on the BBC website. And if you like, listen to a different…
The pleasures of texture
This is a video of a magnificent dried sea cucumber after two days of soaking and slow-cooking. As you can see, it has a lazy, springy,…
A wild breakfast in Adelaide
This excellent breakfast, enjoyed at the Big Table café in Adelaide’s Central Market, might look like a run-of-the-mill fry-up, but it’s not. I’d been browsing the…
The pleasures (and perils) of eating hairy crabs
My piece on eating hairy crabs will be broadcast on From Our Own Correspondent on BBC Radio 4 this morning – you can listen to the…
Cured pig’s head – Shanghai
I tweeted a picture of this beauty last night, and it turned out to be about my most popular tweet ever, so I thought I should…
Pig ears set sail for China…
You can read my piece about the new Sino-British pork deal that will bring shiploads of British pig’s ears to China in today’s FT magazine. Photographs:…
Garlic scapes
For the first time, to my delight, I’ve found garlic scapes in one of my local shops. They are thicker than Chinese garlic stems (suan tai…
Wobble wobble
Fancy a jellyfish jelly? This is one I made for the Oxford Food Symposium Mad Hatter’s Tea Party on Friday. It’s just a home-made lime-and-lemon jelly…
The glorious stinky foods of Shaoxing
My article on the delights of rotted amaranth stalks and other Shaoxing specialities is now on the Financial Times website here – it was originally published…