Sydney Sunday Telegraph Food Column

Built for Comfort

  These dishes don’t make much or climatic sense in the warmer months, but now the colder weather is here, they are just what the doctor ordered. – PETER MEIER says slow and steady can produce flavours worth waiting for. Stews, casseroles, hotpots or any other dish that require slow and prolonged cooking comes under […]

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Beyond the Button

  Mushrooms run the gamut from ubiquitous buttons to saucer-lie flat browns and the elegant oyster. – PETER MEIER won’t be kept in the dark when it comes to edible fungi. Mushroom cultivation goes back to the 17th century, when champignons (commonly known as button mushrooms) were grown on compost beds made for the sweepings of […]

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A Magic Pudding

  A few years back you wouldn’t dared have mentioned puddings in conversation, let alone serve or eat them, but they are back in fashion. – PETER MEIER indulges in winters ultimate companion – hot, sweet, sticky desserts Of all the different groups of dishes that fit snuggly into a seasonal niche, puddings must surely […]

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An Acquired Taste

  Even if you are squeamish about offal, this dish, with is rich, autumn flavours, should appeal to everyone. – PETER MEIER savours some of the less glamourous cuts of meat. Offal is very much an acquired taste, the type of food you either love or hate. I love it. Maybe growing up in Europe […]

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Spear Campaign

  Known as the harbinger of spring, asparagus imported from warmer climes offers an unseasonable taste of good things to come. – PETER MEIER goes lean and green with an early favourite. The word asparagus derives from the ancient Greek aspharagos, meaning “as long as one’s throat”, as they and the early Romans ate it […]

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To Thai for

To Thai For Thai-style beef salad serves 4 – 6 Beef Carpaccio, a traditional Italian dish, is made with thinly sliced beef tenderloin which is drizzled with a fruity, garlic-infused olive oil, sprinkled with freshly ground black pepper and garnished with the likes of shaved parmesan, olives, semi-dried tomatoes, chopped fresh basil… Importantly, it is […]

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Southern star

PETER MEIER relishes the robust Cajun casserole of New Orleans Southern Star Jambalaya serves 4 Jambalaya is one of those delicious words that sounds just like what it describes – in this case the jumble of meat, seafood and vegetables, somewhere between bouillabaisse and paella, that makes up one of Cajun cuisine’s signature dishes. It’s […]

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Global warming

PETER MEIER demystifies the artichoke via a classic French recipe Global Warming Artichokes a la barigoule serves 4 The trouble with artichokes is that many cooks don’t know what to do with them. But they are really so easy to prepare. An educated snip will transform an untrimmed artichoke into an altogether less prickly proposition. You […]

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Hold the beer batter

PETER MEIER spreads his net to snare an international catch Hold the beer batter Ceviche serves 4 Seafood eaten raw is an acquired taste for many, but in certain countries it forms part of the everyday diet – and offers some classic dishes for international consumption. Gravlax is a popular dish throughout Scandinavia. Slabs of […]

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A fishy business

A Fishy Business Bouillabaisse serves 4 – 6 This French seafood soup derives its name from the French bouiller (to boil) and baisse (waste) as traditionally, only the catch fishermen couldn’t sell was used. Today the dish comprises different types of fish with prawns, crabs, squid, octopus and mussels. The rouille is a traditional accompaniment. Try a blob […]

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