- < 30 mins
- Neil Perry
Good Food - Paddock To Plate
Bryan Martin is a freelance food writer and restaurant reviewer with a penchant for raising and growing his own food on the farm. Self-sufficiency is his aim but winemaking pays the bills. In his weekly column for Food and Wine in The Canberra Times he shares stories of country life.
Read more of his columns below:
It takes a good while to make tofu, but in the end Bryan Martin decides his sons would rather eat meat.
Food News,Cook | Paddock to plate | Tue Sep 23 23:45:00 EST 2014
A sceptical Bryan Martin investigates the latest so-called "superfood".
Cook | Paddock to plate | Tue Aug 19 00:00:00 EST 2014
An Israeli and a Palestinian who work together to run restaurants set an excellent example to follow, writes Bryan Martin.
Cook | Paddock to plate | Tue Aug 12 23:45:00 EST 2014
Bryan Martin recalls the impact of making the chef's simple eggplant parmigiana 'back in the day'.
Cook | Paddock to plate | Wed Jul 02 11:55:47 EST 2014
Bryan Martin cooks miso ramen adapted from a David Chang recipe.
Cook | Paddock to plate | Wed Jun 25 17:24:10 EST 2014
Bryan Martin examines the hipster diet and creates an artisanal, ironic recipe.
Cook | Paddock to plate | Tue May 27 15:29:10 EST 2014
Wild mushrooms and freshly picked chestnuts inspired Bryan Martin to think of late autumn pie.
Cook | Paddock to plate | Wed May 14 03:00:00 EST 2014
Who needs salmon eggs, when there is the option of a rustic, ghetto caviar which is very easy to make.
Cook | Paddock to plate | Wed May 07 03:00:00 EST 2014
Hummus is a substantial sharing meal and it well worth the effort to make from scratch.
Cook | Paddock to plate | Wed Apr 30 03:00:00 EST 2014
If you're in the mood for pizza there is a sliding scale of how desperate you are, which is the inverse of the quality of the result.
Cook | Paddock to plate | Wed Feb 12 00:01:00 EST 2014
It's that time of year, a blank page and a feeling of apprehension that reminds me of riding a bike for the first time.
Cook | Paddock to plate | Wed Jan 22 03:00:00 EST 2014
Thank you, fate - the entire township is gearing up for the national teapot competition.
Cook | Paddock to plate | Wed Aug 28 03:00:00 EST 2013
What is chicken salt and why does it go so well with deep-fried food?
Cook | Paddock to plate | Wed Aug 21 03:00:00 EST 2013
Too many eggs hatches a plan for a pasta-making frenzy.
Cook | Paddock to plate | Wed Aug 14 03:00:00 EST 2013
Whenever a local pig is sacrificed ... you never can get enough ears.
Cook | Paddock to plate | Wed Jun 19 03:00:00 EST 2013
There is nothing remotely positive about being 50. And to make things worse, everyone is suddenly an expert on ageing. ''Hey, it's the new 40,'' someone says to me.
Cook | Paddock to plate | Wed May 22 03:00:00 EST 2013
With winter's imminent arrival, I thought it best to get the hell out of here. I'm in Hawaii and it's 27 degrees.
Cook | Paddock to plate | Wed May 08 03:00:00 EST 2013
Methinks I love you a little too much, little fluttering bird that is not quite game but so much more than mini-poultry.
Cook | Paddock to plate | Wed Mar 13 03:00:00 EST 2013
Having a shellfish allergy, finding this black pepper crab in Singapore was a dream come true.
Cook | Paddock to plate | Wed Feb 20 03:00:00 EST 2013
Wake up! You only have a day to pull this thing together. Do I have to remind you that tomorrow is Valentine's Day? There's not much time, so listen up.
Cook | Paddock to plate | Wed Feb 13 03:00:00 EST 2013