Nayan Gowda

Just to follow on from what Daniel C said, also be aware that many of the commercial brands contain a thickening agent that meant that the cream never quite behaved in the way I expected it too. I usually traded up to King Island.

Leslie, No problems. There's something about Google that seems to give priority to results from the "local" region. A search in NZ won't give you the same results as a search in Europe. Would love to hear how you go with your experiments. If they are successful then save some for me for when I'm back for harvest in March. Cheers, Nayan

How's your Spanish? Just did a Google and came up with this recipe. Sounds like it should work.

This is dangerous. Why?

Knowing Soho, a nose to tail theme would not be out of place...

Leslie, I don't have a handy conversion table, but have you come across this site?. If you have the patience you can cross reference it with this English resource, and this American resource. Hope that is a step in the right direction for you. Cheers, Nayan

I'm not able to make any further suggestions but just wanted to say, that I left the UK about 7 years ago and the thing I miss the most are Bramleys. No other apple has that kind of perfume; and there is definitely no better apple for making apple sauce to accompany your roast pork.

I presume Vue de Monde is still up there with the best in Melbourne (and Australia). The Chef's Table was great experience there a few years ago/

Corn flour (English term; corn starch in America?) and a dash of vinegar will give you a mallowy meringue. About one(ish) teaspoons and half a teaspoon of vinegar to four egg whites.

A classic western way is Sainte Menehould. Here's a link to a recipe taken from Hugh Fearnley-Wittingstall's Meat Book. http://www.recipesfor2.com.au/recipes/156/...b-ste-menehould

Or "100% Fat Free" on a pack of boiled sweets

Not quite sure what contents to recommend, but make sure that you adhere to the biosecurity/quarantine rules or else the entire package will be destroyed. More information here http://www.daff.gov.au/aqis/travel/enterin...ralia/cant-take

What rising agent do you use for the cake?

I'd say it depends on what you want to achieve. The reaction that produces the heat in mustard is enzymatic. Toasting them would denature the enzyme(s). However if what you want is the mustard flavour without the heat then toast (or fry) away. Fried mustard seeds are a staple of Southern Indian cooking; where they add flavour without the heat. As an aside, does anyone know where mustard originated from?

Small world indeed!! A recipe for this was featured on ABC's The Cook and The Chef a few years ago. http://www.abc.net.au/tv/cookandchef/txt/s1740269.htm

One of my favourite restaurants in Adelaide. If you go back you must try the Hot and Sour Beef Tendon Hotpot

Coming from a winemaking background, as I do, it might be worth noting that acids can be fixed or volatile. Volatile acids (like vinegar) will give that "high note" that rooftop talks about that will lift the aromas. I often add a few drops of vinegar to sauces at the end of cooking to achieve this.

It's an Urban myth; the teaspoon (metal, plastic or otherwise) has no impact on the fizz retention.

Which would have been your choice?

Old housewives tale. Adding corks to the pot is no substitute for a slow braise; and you also risk having "corked" octopus

Your local butcher should be able to furnish you with bones at little to no cost.

Actually sounds like you are using too much sugar. I've never really measured when I make it, but I reckon I do a 4:1 ratio and it works very well.

In the UK their diet seems to be predominantly discarded human food waste; I wonder if they taste of fries? On a more serious note, we used to have Gulls Eggs on the menu at the restaurant I worked at. They were served with the yolks just set and a side of celery salt. I remember both Jane Grigson and Andre Simone saying that this was the classic way to eat them. Can't actually tell you what they tasted like as I never had the chance to eat one!

Just use Nature's own in the form of Australian Finger Limes (OK, so it's citrus caviar, but still...) http://www.wildfingerlime.com/images/caviar_lines.jpg (no connection etc, etc, etc)

Ate there earlier this year and quite enjoyed it too. Same team that used to run Gaylords in Manchester IIRC. (no connection etc,)