Good Food - Paddock To Plate

Bryan Martin

PADDOCK TO PLATE

By Bryan Martin

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:

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

Lessons in charcuterie

Paddock to Plate.

Last year was all about foraging and nose-to-tail eating, small plates and little burgers. What will be the big thing this year?

Cook | Paddock to plate | Wed Jan 30 03:00:00 EST 2013

An age of difference

oyster David Reist

Because it's summer, oysters are on Bryan Martin's mind.

Cook | Paddock to plate | Wed Jan 23 03:00:00 EST 2013

Blooming inspiration

zucchini flowers

Risotto for two of zucchini, it's flower and pancetta.

Cook | Paddock to plate | Wed Jan 16 03:00:00 EST 2013

Tastes of Bollywood

Bryan Martin.

So the story goes a little like this. Om Prakash, a junior actor just starting out, is in love with the lead lady, Shanti.

Cook | Paddock to plate | Wed Nov 28 03:00:00 EST 2012

The perfect finger food

Carnitas

No doubt you, like me, are out and about at functions, parties, dinners and other occasions at this time of year, and with all that finger food, you may have come across the latest food trend: the...

Cook | Paddock to plate | Wed Nov 21 03:00:00 EST 2012

Set aside the sous vide

Asparagus and pancetta.

Asparagus season calls for simple techniques.

Cook | Paddock to plate | Wed Nov 07 03:00:00 EST 2012