Fasting and Feasting Week 1

alternate day fast diet

Fasting is arguably the antithesis of what this blog's about, but I hope you'll bear with me as I embark on the AFD (Alternate Day Fasting Diet). I won't bother to regale you with stories, recipes and photos of the fast days, for obvious reasons, but there's at least some potential for interesting food ideas in the alternate feasting ones. And as we're all interested in healthy eating (at least in … [Read More...]

alternate day fast diet

Fasting and Feasting Week 1

Fasting is arguably the antithesis of what this blog’s about, but I hope you’ll bear with me as I embark on the AFD (Alternate Day Fasting Diet). I won’t bother to regale you with stories, recipes and photos of the fast days, for obvious reasons, but there’s at least some potential for interesting food ideas… 

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spring resolutions

New Spring Resolutions

Making resolutions to turn over some new leaves just because it’s spring is about as predictable and potentially futile as doing it because it’s a new year. However there’s a sense of reinvigoration that comes with spring (all that blossoming, budding and blooming) which, for me, triggers some serious self-incentivisation (if it’s not a word,… 

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beetroot and other vegs

Beautiful Beetroot

It’s taken me a long time to appreciate the finer qualities of  beetroot.  In the naivety of youth I didn’t know any version other than the metallic tasting, vinegary tinned variety existed. Gloops of it slapped on top of iceberg lettuce didn’t add much to a salad, other than the colour purple. Wedged inside a burger with… 

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The Last of the Lemons

They’re not an endangered species, don’t worry. It’s our backyard lemons that are on their last gasp, their stocks having been finally depleted by my constant inroads.  There are actually still a few left on one of them, however HWMBF has instructed me to leave them there “because they look nice”. What’s he thinking  ……. 

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food sa

On the Road Again with Food SA

A couple of months ago I wrote about a day out with Food SA, visiting some of the winners of last year’s Food Industry Awards.  I enjoyed it so much I hopped on the Food SA bus again recently to check out some more examples of South Australia’s thriving food industry.  Read on to find… 

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power bars

The Power of Suggestion

When I came across a recipe for almond power bars a year or so ago, the idea of getting an instant power fix from a yummy snack was too good to resist. Of course at the time I was deserving of an energy fix, walking religiously every day and approaching some semblance of fitness. Things… 

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gourmet magazine

Remembrance of Things Gourmet

Earlier this year I was given a collection of old Gourmet magazines, dating back to the 70s and 80s. Browsing through them is like stepping back in time. Although it’s a past not that far distant, it’s another age in terms of culinary culture. It was a time when people clearly had more time, longer… 

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greatest cookbook

The Greatest Cookbook Ever?

In today’s food obsessed culture, when new cookbooks hit the shelves faster than we can whip up dinner, claiming any one cookbook is the greatest ever is audacious to say the least. That such an accolade should be awarded to a book written by a Frenchman who died in 1955, is likely to come as… 

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My Passion for Peanuts

The humble peanut may seem an unlikely object of passion. And “passion” could be overstating what is actually more of an addiction. Either way, I confess if asked on my way to the electric chair what I’d prefer for my last taste of food on earth, I’d go for peanuts. No need for prison catering… 

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why i write

Why I Write

One of the best aspects of the Grad Certificate in Food Writing I recently completed was getting to know my fellow students, all of whom are as passionate about food and writing as I am. Tara Mathews is one of them and she recently invited me to take part in a blog hop. For the uninitiated… 

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barossa pudding

Barossa Pudding

Not long after returning from our Barossa weekend, I was loitering in the kitchen when my eye was caught by some plumply golden pears in the fruit bowl. They were vibrating with an unmistakeable “eat us now” urgency. Like Julius Caesar’s tide, the fortune of a perfectly ripe pear must be seized at the flood, or… 

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pumpkin cake

Let Them Eat Cake Part 1

Despite the common belief, it wasn’t Marie Antoinette who said about the bread-starved peasants, “let them eat cake”. The phrase was coined by Jean-Jacques Rousseau in his autobiography “Confessions” (written when Marie Antoinette was only nine, so unlikely to be making patronising remarks about peasants). Be that as it may, there’s really no contest between… 

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eggs sausages mushrooms

Eggs, Sausages & Mushrooms

Sounds like breakfast, but in fact it was the itinerary for the On the Road with Food SA tour I went on recently. If it had been breakfast, it would have been delicious as the products we saw and sampled came from three winning producers in the 2013 South Australian Food Industry Awards program, Rohde’s… 

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Seppeltsfield Winery

Seppeltsfield Winery: a renaissance

Seppeltsfield Winery has been an unchanging part of the Barossa landscape for as long as I can remember. In the western region of the  valley, the winery is approached from Tanunda along ten kilometres of winding road bordered on both sides by towering date palms, a legacy of the 1930s. It’s a fittingly impressive entry… 

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food writing

Food writing: where to from here

It’s a mixed blessing to have reached the end of the Graduate Certificate in Food Writing. It’s good for a number of reasons. For example, I don’t have any more assignment deadlines to meet or lectures to sit through, I’ve learned a lot about food writing, I got to know some other great foodie writing… 

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Preserved lemons

Preserved Lemons

There are two reasons why preserved lemons seem like a good idea right now. One is that our two potted lemon trees have simultaneously decided to endow us with bounteous crops of lovely lemons, after both being unaccountably dormant for the last couple of years.  And the other is that it’s officially winter, the season… 

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Blogging and social media

Blogging & Social Media: Speaking for myself

I’m going to share something personal with you in this post. When I started Epicurean Epistles earlier this year I decided it was going to  be professionally focused, in other words I’d use it to promote my aspirations to be a published food writer. Which didn’t necessarily mean avoiding the personal altogether, because I’m a person… 

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