A glorious and typical sunny day in Australia requires nothing more than good friends, a backyard bbq, and a pile of freshly grilled veg.
Tags: bbq, corn, grilled vegetables, olive oil, pasta, pasta lunch, spaghetti, vegetable
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Ah… feeling really nostalgic this week. Remembering the amazing evening that was New years eve on Sydney harbour with Sophie, Bob and about 10 mates. It was stunning, because of the natural beauty of the location, the amazing fireworks, but also, because if there is one thing Australians do really well, it’s incinerate meat in any location… even off the back of a boat.
A lovely few days in Camogli, Italy reminded us how simple food is best. Bruscetta brushed with olive oil, with the freshest and most delicate Anchovies I’ve ever had.
I first met Greg Todd on a sheep field in the Brecon Beacons back in July 2006.
A group of us went to ‘Glamp’ (glamorous camping) and it was such a blast, that I’ve been back a good 4-5 times. Greg is the master chef at these events. He unpacks a virtual kitchen, complete with a fantastic modified paella dish that sits in his webber bbq. In this dish he has been known to create seafood paellas. He also has a South African poike pot, which is a cast iron cauldron on legs that can sit in the fire. Massive stews and risottos are thus conjured. Camping creates an insatiable appetite for no real reason that I can figure other than a lot of fresh air, so Greg is the ultimate camping buddy. We all want to help, but somehow our efforts pale in comparison to Greg’s. See below for a step by step paella on the webber. Read more…
