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Best Before – beautiful photos of what’s inside the Larder of a 90-year-old grandmother

30 Oct


We’ve all rumaged through the Larder and found VERY SCARY THINGS, James Kendall, has beautifully documented his stomach curdling experience of cleaning out a 90-year-old grandma’s Larder. The almost fossilised Anchoivie Sauce takes out 1st Worst Place for me, followed by runner up Welfare Foods – Cod Liver Oil Compound. Check out the speach baloon at the bottom … I wonder if they still want the bottle back?!

This nostalgic photo set was originally created and posted by James Kendall and friends.

You’ve gotta love a lucious Roast Pumpkin Rissotto with Crunchy Jamon, topped with Sage in Burnt Butter and Toasted Pinenuts – Smashed out by the Mrs

22 Oct


You’ve gotta love a lucious risotto. Yummy start to Saturday night. Inspiration for Halloween! Very sexy roast pumpkin rissotto!

DARIO IS COMING! I’m celebrating with a 1kg T-Bone for Dinner! Food for the soul – Just Drooled on the Keyboard!

21 Oct


If you want a Bistecca Fiorentina (otherwise known as a T-Bone) experience, be warned you my cry tears of joy, and you happen to be in Panzano, Tuscany, Italy, Dario Cecchini is your man.

Dario is coming for the Melbourne Food and Wine Festival this year. So everyone has a chance to experience meat perfection.  I’m starting celebrations early and kicking off with a 1kg Bistecca Fiorentina for dinner tonight.


The man loves meat, loves and respects the animals it comes from.

OK … Apologies in advance for waxing lyrical … but … A visit to Dario’s butchers shop is an experience to pleasure all your senses. There is nothing better than being greeted with a glass of vino and something sensational from a cow to munch on!

Check out the memorial to the T-Bone that rests on the wall of his Macelleria, it translates roughly to I’d rather die than be invalidated (have the bone removed) and was erected during the Mad Cows Disease heyday. The other pic was the remains of a 1kg Bistecca Fiorentina consumed at La Fontina in Florence with Porcini shrooms … I just drooled on the keyboard!!

… and the VERY HAPPY end results of todays beef celebrations … One AWESOME rare to blue T-Bone, broad beans with lemon zest, a splash of juice, salt, pepper, Grana Padano & a glug of oil. All washed down with an Aglianico from Pipoli – Juicy fresh fruit, great balance with acid and some crazy but yummy tannin (for a bit over a $10er from Bocaccio Cellars) sensational steak vino.

Burch & Purchese for dessert

11 Oct


Kinda ironic that one of Melbourne’s best patisseries is located right opposite liposuction Australia. Couldn’t resist picking up a platter of yumminess to share with the Mrs and Raspberry magnum with popping candy for the ride home.

Check them out if you’re in the neighbourhood:

647 Chapel Street, South Yarra.

Science meets Great Food. Fascinating TED Talk explaining how science helps Ferran Adria & Heston Blumenthal make Great Food Happen!

10 Oct

Awesome talk combining the science behind cooking with amazing photography of food cooking.  I WANT THIS BOOK … will be saving my pennies @ $1,200.

Nathan Myhrvold: Cooking as never seen before

Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, “Modernist Cuisine” — and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.