We’re all happiest making cheese.

Side by side in an unassuming commercial kitchen identical twin Ukrainain cheesemakers Andriy and Taras Kogut intently cut curds and form them into wheels of gruyere and mozzarella. Bar the sloop of wet curds the room is silent. In a steel and glass cabinet finished cheeses a displayed like works of art. The scene could […]

Apple, fennel & radish salad-slaw / Hot cross bun regret

Rebirth, renewal & hot cross bun regret Easter with its themes of renewal and rebirth may seem as incongruous with our southern hemisphere autumn as the Sexyland Superstore that’s located near the Essendon off-ramp on the Tullamarine Freeway. But when it comes to produce this time of year there is a kind a renewal, a changing of the guard; gone are the bold stone fruits of […]

Yummy choc coconut balls / A different kind of hero

Lately I’ve been writing about how Easter evolved from its pagan predecessor Eostre. In my wife’s childhood home Good Friday meant strict observance of Jesus’ sacrifice with quiet reflection, house cleaning, no meat eating, no phone calls to friends and definitely no playing.  But for our kids today Jesus’ story is no longer their story – to […]