tag:blogger.com,1999:blog-3962422216412630973.comments2009-03-25T10:45:50.175+11:00grocerhttp://www.blogger.com/profile/13860154539429230909noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3962422216412630973.post-13716144827259122382009-03-25T10:45:00.000+11:002009-03-25T10:45:00.000+11:00

I love the Sonoma Miche, did you get it at the growers market at pyrmont?

Arthur Bnoreply@blogger.comtag:blogger.com,1999:blog-3962422216412630973.post-40965414297799130652008-08-09T14:50:00.000+10:002008-08-09T14:50:00.000+10:00

Sorry, but being in Melb means I can't be a customer. Do however appreciate your efforts and have passed on your site to friends up north.<BR/>No problems about using the whole beast - beef tendons for 2 meals and tripe for another this week.<BR/>I love the cauli stems - they are also realted to mustard/canola. In '94 Paul Bocuse was sitting at the next table in one of his restaurants devouring

Thermomixerhttp://www.blogger.com/profile/13897490190548074499noreply@blogger.comtag:blogger.com,1999:blog-3962422216412630973.post-36858036219725365532008-07-21T22:20:00.000+10:002008-07-21T22:20:00.000+10:00

I have been advised by my friend over at Australian Gourmet Traveller, <I>"Ain’t no cream in a classic carbonara - just oil, guanciale, eggs, black pepper and pecorino or parmesan. It’s usually served with a long pasta, like spaghetti or linguine, too."</I><BR/><BR/>My response? "The website refers to a Jamie Oliver recipe - I don't give a sod if it's classic or not."<BR/><BR/>Why? Because, as I

grocerhttp://www.blogger.com/profile/13860154539429230909noreply@blogger.com