Rhubarb sago

Half-baked thoughts about Australian food and history

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  • July 12, 2016

    The sincerest form of flattery

    The sincerest form of flattery

    Are ‘mock’ foods poor imitations or making the best of what you have? We’re pretty familiar with the idea of replicating a favourite food using other ingredients. Catering for common dietary restrictions and food intolerances have introduced us to vegan hotdogs, fakon, soy milk, and egg substitutes. Just because we can’t eat a food doesn’t mean we don’t […]

  • June 15, 2016

    On a junket

    On a junket

    I remember people talking about junket more than eating it in my childhood.

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