Cooked up this gem a little while back. Yes laksa paste is easily attainable and does a pretty damn good job, but making it fresh doesn't take much longer, is delicious, and very satisfying :D
The bond between a child and a pet is a very special one, especially when that bond continues well into adult life. Artist, writer, curator and Bookery Cook Contributing Artist Tai Snaith recently paid respect to her longtime equine friend in his last few days, with a dress up party.
Just when you thought the Japanese were the masters of the vending machine.. The Parisians have pulled through with a baguette-dispensing contraption!
Created by French baker Jean-Louis Hecht, this convenient street vendor pops out warm crusty baguettes at the drop of a Euro! Now, for some vin rouge and stroll to the Tuileries. Bon Appétit!
The last night before Maxie jetted off to set up life in NYC last year we had a day of adventuring around the misty mountain wonderland of Maleny, visiting friends and stopping off at the Maleny pub for a pint on the way home. That night we cooked up a yum new gnocchi dish for Maxie's last supper.
While we're not disputing the classic camping grub of sausage, white bread and sauce, there can come a time when you want some variation. On this camping trip to the glorious Stradbroke Island, we brought along & sourced some local produce to concuct a Prawn & Zucchini Fettuccini.
Here at The Bookery Cook, we are all about setting and achieving goals. We thought that the new year is the perfect time to set ourselves some gastromonic goals.
Last year the shores and dancefloors of Australia were graced with Brainfeeder record label artists Flying Lotus, Gaslamp Killer, Thundercat and Ronald Bruner Jr. The Bookery Cook ladies had the pleasure of cooking dinner for the crew before their Brisbane show and the warehouse afterparty.
On the weekend of the 09/12 (or 12/09 in USA) 1/3 of the Bookery Cook was fortunate enough to venture to Linchonville Maine to celebrate the 30th birthday of fellow food lover and good friend Miss Aimee Hunter (Anatomy of Food) at one of the most beautiful and delectable properties to date, Salt Water Farm.
A recent trip to Sydney luckily coincided with the Outpost: Art from the Streets exhibition on Cockatoo Island. 150 local and international artists (including 6 Bookery Cook artists! Vexta, Beastman, Ears, Max Berry, Numskull & Drew Funk) jazzed up the Island and its industrial spaces with an assortment of paintings and installations.
Maybe its their bejewelled nature, or their delicious burst of flavour, but lately I cannot get enough pomegranate in my life. And it turns out this obsession is shared amongst many in the world and rightly so, as pomegranates are a new super food: They are high in vitamin C and potassium, a great source of fiber, and low in calories. Not only is this fruit delicious, but one of the healthiest foods you can eat
Nothing says Christmas more than the smell of warming spices. Having a massive craving to bake and feeling festive, I decided to bake Ginger bread biscuits to take to work.
Sundays unfairly get a bad rap by most of the working population. Transform your Sunday into a day to look forward to by including at least one of the following features: a platter, champagne, feature meal, nap, swim, crossword, gardening, a movie (in no strict order) (on a sliding scale upwards towards bliss the more features involved).
For thanksgiving I decided to accompany my pumpkin pie, I wanted ricotta ice-cream, so I set about testing a recipe. Having made ice-cream before successfully sans ice-cream maker once before I thought that second time round would be child’s play.
First thanksgiving ever and I decided to go very non-traditional and cook a ‘Shanksgiving’ feast. Teaming up with good friend and fellow food obsessee Aimee Hunter, of Anatomy of Food, the menu was as follows:
A rainy, cold and miserable day in New York = the perfect excuse to bake all day. Settled on making some fresh ricotta and baking an Earl Grey Tea cake… because all I want on a rainy day is a bottomless cup of tea and a piece of cake.
Cooking has always been regarded as a sensual pastime, from phallic-shaped vegetables to vaginal-resembling mollusks… a messy, fleshy, steamy pursuit bound together by instructions like squeezing, kneading, spreading, slapping, rubbing and greasing.
Thanks to a crafty YouTube user we see just how sensual cooking can get…
