Anjum Anand’s cold-busing curry (Photo: supplied)
When I was sent a recipe for the Ultimate Cold-busting Curry at the onset of Sydney’s wintertime, I didn’t expect to use it. I needed another curry recipe like a hole in the head and I usually escape winter without so much of sniff or a snuffle, even when friends and colleagues are crashing around me like flu-ridden flies.
But on the tail-end of winter came almost two weeks of persistent, and often torrential, rain. Somewhere in the middle of it a head cold moved into our house, uninvited. It latched on to one of us, then the other and has proved difficult to shake. So Anjum Anand’s Ayurveda-inspired cold-busing curry is getting a workout this weekend. Continue reading
I guess it had to happen some time: the acknowledgement, and subsequent overhaul, of a diet laden with carbohydrates — usually the ‘bad’ kind. I’ve known for a while it’s time to cut back on the bad carbohydrates — or the C-word. The white rice, pasta and bread products that bulk out our meals and are easy fodder on a week night after work have been filling us up, but also filling us out. Continue reading
Eating at the work desk is fraught with difficulty (iPhoto)
Not long before I left my last job I was at my desk eating a Crunchie — you know, one of those Cadbury chocolate-covered honeycomb bars — quite noisily, it turned out. The boss stood up, peered over the partition between the ‘hot desks’ we occupied, muttered something about eating (I can’t remember what, exactly) and smiled in a not really smiling kind of way. I was sufficiently chastised to suck the rest of that Crunchie, which was aptly named by the marketing geniuses at Cadbury, I have to say.
The next day, sitting at the same hot desk, I was eating a bag of crisps — you know, those extra-crispy Kettle Chip kind — quite noisily, it turned out. The boss stood up, peered at me over our partition and said: “Oh, you again!” I was mortified. Not once, but twice i’d been ousted by the boss — of all people — for my inelegant office eating habits. Continue reading
Anna Polyviou’s Tropic-Anna dessert. Photo: James Morgan
It’s ironic that John Ralley, head pastry chef at Sydney’s Wildfire restaurant, has a hairdryer on his work bench. Tattoos cover just about every inch of his visible flesh, he wears a black ear gauge that has stretched the lobe to a gaping hole, and has a shock of dark, unkempt hair.
But it wasn’t Ralley’s unruly locks that were destined to be blow-dried. It was the blown-sugar apricot he was attempting to cool before he could embark on the next stage of his four-textured apricot dessert: filling it with exquisite mousse. Read the full article in The Australian Financial Review.
So what do you think about penalty rates in the hospitality industry? These are additional rates of pay that employers must legally pay staff for working outside so-called ‘normal’ hours. Penalty rates paid to hospitality staff include a 25 percent premium to work on a Saturday, and 50 percent premium on Sundays. Staff who work weeknight evenings are paid a 10 percent penalty between 10pm and 12am, and a 15 percent penalty between 12am and 7am. But are they are farce in today’s 24/7 society? Continue reading