Good Food - Paddock To Plate

Bryan Martin

PADDOCK TO PLATE

By Bryan Martin

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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:

How to make tofu, but beef eaters beware

A beef shank with Thai flavours.

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

Kale fails as a superfood

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A sceptical Bryan Martin investigates the latest so-called "superfood".

Cook | Paddock to plate | Tue Aug 19 00:00:00 EST 2014

Peace in Middle East? Solution is roast lamb with harissa

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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

Antonio Carluccio's eggplant parmigiana changed me

Smokiness: Bryan Martin's eggplant parmigiana.

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

Miso ramen recipe: How to use your noodles

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Bryan Martin cooks miso ramen adapted from a David Chang recipe.

Cook | Paddock to plate | Wed Jun 25 17:24:10 EST 2014

Deep fried mac and cheese: A hipster hit

Deep-fried mac and cheese.

Bryan Martin examines the hipster diet and creates an artisanal, ironic recipe.

Cook | Paddock to plate | Tue May 27 15:29:10 EST 2014

Picking mushrooms the safest way

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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

How to make caviar with humble mullet roe

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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

How to make hummus to happily share

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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

Chalk and cheese

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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

Bacteria and yeast, the new energy

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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

So, a reason for Maitland

Bryan Martin good food dinkus

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

Umami with your chips

Hot chips.

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

Best laid plans

Bryan Martin.

Too many eggs hatches a plan for a pasta-making frenzy.

Cook | Paddock to plate | Wed Aug 14 03:00:00 EST 2013

Pushes the buttons

Pig's ear terrine.

Whenever a local pig is sacrificed ... you never can get enough ears.

Cook | Paddock to plate | Wed Jun 19 03:00:00 EST 2013

The status ride of the kitchen

Bryan Martin Paddock to Plate good food dinkus

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

Colour me mellow

Bryan Martin Paddock to Plate good food dinkus

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

Quail of a time

Bryan Martin Paddock to Plate good food dinkus

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

Conquering the demon

Mud crab.

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

You have just one day

Bryan Martin Paddock to Plate good food dinkus

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