honest ~ simple ~ convivial
If you’re anything like me, recipes and articles on food, come in and out of your home (and head) with alarming frequency. They’re everywhere – television, radio, books, magazines, movies, newspaper supplements and now with the advent of the internet and social media, it’s difficult to avoid them even if you wished to. It would seem that the researchers are right, we can’t get enough of learning about food. We slavishly watch the plethora of cooking programmes aired on television and are always on the look out for new cookbooks, which in Australia, frequently outsell other genre. We aspire to live the lives led by some chefs, whilst we genuinely wish to be inspired by others. We are fascinated, but often repelled by the “power” of the food critic/restaurant reviewer.
So finally I have succumbed to my private desire to join the public conversation. I enjoy growing, cooking, eating, talking about and serving food so much, that at the suggestion of a friend, I have established nofussfood to engage and share.
However, I won’t be doing it alone and it won’t just be recipes or the occasional review. You’ll find contributions from friends, chefs, children, restaurateurs, providores and farmers. We’re particularly interested in discussing food as a way of building community and exploring what we feel is an increasing desire to return to the basics of honest yet flavourful food – uncluttered by complicated technique or fads. Food that makes one linger at the table and inspires conversation, friendships and connection.
We’ll tell you about the people who continue to inspire us and why.
We’ll discuss our view that the cult of celebrity has invaded the food industry to the point that it very often relegates the true star (food) to nothing more than a prop to chef egoism.
We hope you enjoy reading this blog as much as we enjoy putting pen to paper.
Caro Webster
Eggplant & Haloumi stack with citrus infused oil, dandelion leaves and edible flowers
Please note that we will ALWAYS acknowledge copyright and authorship of recipes unless we can’t ascertain such. If you see an unascribed recipe anywhere on this blog and know of its provenance, please let us know. We’ll gladly share the details. And we ask that if you reproduce this blog in any format, you repay the favour and acknowledge No Fuss Food.
