Vegan Chocolate Cake Recipe by Georgia McDermott
As someone who has been known to eat butter on its own (apologies to all my non-elasticated pairs of pants), I am always in awe of how I...
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Natascha Mirosch
- Dec 31, 2022
- 2 min
Are These The Worst Recipes Ever Conceived?
I've collated these from women's magazines, and "womens' pages" of newspaper from an age when non-Anglo food was exotic and frankly, not...
Natascha Mirosch
- Dec 27, 2022
- 5 min
How To Find Good Restaurants When You Travel
A useful tip when travelling abroad and soliciting a restaurant recommendation from a local, is to ask them much more specific questions...
Natascha Mirosch
- Nov 20, 2022
- 1 min
Episode 94: Pasta Grannies with Vicky Bennison
All over Italy, in tiny mountain and seaside villages, elderly women are making pasta by hand, as their mothers and grandmothers and...
Natascha Mirosch
- Oct 14, 2022
- 1 min
How a Cataclysmic Event Changed this Chef's Life
PREVIEW LISTEN TO THE WHOLE EPISODE HERE In April 2022, chef Adam Wolfers was riding his bike when he was struck down by a stroke, at...
Natascha Mirosch
- Oct 7, 2022
- 2 min
Persian Love Cake
Salamati by Hamed Allahyari with Dani Valent Funnily enough, I only discovered Persian love cake when I came to Australia, but I think...
Natascha Mirosch
- Aug 30, 2022
- 3 min
Fish shawarma-style wraps
From: More Fish, More Veg by Tom Walton These wraps are an example of how building your arsenal of condiments can help you create layers...
Natascha Mirosch
- Aug 30, 2022
- 5 min
A Bittersweet Labor of Love
We turn our backs on Sicily’s jagged coastline, with its decaying stone towers and pebble beaches and motor inland, uphill, along roads...
Natascha Mirosch
- Jul 7, 2022
- 2 min
Sichuan Sausage Sangas
From Chinese-ish by Rosheen Kaul and Joanna Hu Serves 4 I love a ‘sausage sizzle’, as we call them in Australia, where you can grab a...
Natascha Mirosch
- May 14, 2022
- 2 min
Taste Tibet Famous Chicken Curry
From: Taste Tibet by Julie Kleeman and Yeshi Jampa Serves 4–6 If you take momos out of the equation, then Taste Tibet’s famous chicken...
Natascha Mirosch
- Apr 20, 2022
- 1 min
Australia's Best Restaurants
LISTEN HERE Are you a foodie planning a trip to Australia? Or a local just looking to add to your dining bucket list? In either case,...
Natascha Mirosch
- Mar 29, 2022
- 3 min
Ravioli with fresh tomato, basil and garlic sauce
Around the Kitchen Table by Sophie Hansen and Annie Herron Ravioli with fresh tomato, basil and garlic sauce (p. 120) Prep time: 1 hour,...
Natascha Mirosch
- Feb 19, 2022
- 1 min
Postcard from Marrakech
LISTEN HERE In this episode of ExtraVirgin Food & Travel "Postcards," we travel to Marrakech, Morocco's fabled pink city and a recent...
Natascha Mirosch
- Jan 30, 2022
- 1 min
Postcard from Singapore
LISTEN HERE The island city-state of Singapore is sometimes dismissed by travellers as being a little 'sterile,' however, this postcard...
Natascha Mirosch
- Jan 25, 2022
- 2 min
The Best Chocolate Cheesecake You will Ever Eat
That's a big call, I know and perhaps time has elevated this cheesecake into something grander than it ever was....but I don't think so....
Natascha Mirosch
- Jan 15, 2022
- 1 min
Epsiode 82: A Sicilian Food Tour
LISTEN HERE If you listened to epsiode 81, 'The Truth About Those 1-Euro Houses in Italy','in which our guest Rubia Daniels talked about...
Natascha Mirosch
- Dec 28, 2021
- 5 min
The Last Manna Makers of Sicily
We turn our backs on Sicily’s jagged coastline, with its decaying stone towers and pebbled beaches and motor inland, along roads that on...
Natascha Mirosch
- Dec 23, 2021
- 2 min
The Best Basic Butter Cake
From The Dessert Game by Reynold Poernomo Serves 5 These are the easiest cakes I’ve ever made. They’re also mega tasty and so versatile,...
Natascha Mirosch
- Dec 17, 2021
- 1 min
Postcard from Byron Bay, Australia
LISTEN HERE Our ExtraVirgin postcard this episode wings its way to you from beautiful Byron Bay on Australia's east coast - home to...
Natascha Mirosch
- Dec 1, 2021
- 8 min
How to save money, the environment and stick it to the supermarket.
On my kitchen shelf is a bottle filled with red wine darkening to the colour of old blood; three jars of fermenting sauerkraut, a litre...
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