nickrey

After using many frypans, including Scanpan (they don't last for me) and Calphalon (their browning and easy release function left me with little steak bits clinging to the pan and a poor aesthetic result), I was despairing of finding good pans. Like a number of people here, I have purchased some really amazing Mauviel coppers pans, which work perfectly but as has been pointed out are very expensive in Australia. However, I still needed a good non-stick pan. Searching around and after rejecting various options that looked like more of the same, I went to a local kitchen supplier where I am a fairly regular customer and found an Australian brand called Chef Inox. It has a metal handle and can therefore be used under the grill (broiler) and is working very well indeed (i'll get back to you about the longevity). Interestingly, this brand is noted in the credits after the Cook and the Chef so either Simon or Maggie must use them as well.

It's been a while since I lived in Canberra but one place you can't go past is the Fyshwick fresh food market. Over twenty years ago it had a little fruit and veg store that started selling fresh, home grown, produce (read organic). I remember the owner, Joseph, bemoaning to me that people bought organic tomatoes and came back telling him that they tasted strange, which turned out to be a direct result of them never having tasted a fresh, sun ripened, tomato.

When making coffee with an espresso machine and frothing milk, you know it is at the optimal temperature when the milk does a deep sigh.