Back to Basics. That's what Luisa Brimble answered, without hesitation, when asked what the next trend in food would be. Luisa is an Australian food and lifestyle photographer. She was talking with Skye Manson on My Open Kitchen, an Australian podcast I've been devouring since I discovered it a...

Healthy, By Accident Juice! was the first cookbook I co-authored with my friend Pippa Cuthbert. I wrote about the process here - the rejection, the commission, and the bouncy hair and glowing skin that came from juicing. Neither of us were particularly healthy at the time; we liked to call...

My Dad Wrote a Porno is number one on the UK iTunes podcast comedy charts. Here are the hosts, reenacting something (how to use a riding crop perhaps?) in front of a sold-out live audience last week in London. The backstory of the podcast is this: A man retires from...

  Remember the beginning of the 1973 animated version of Robin Hood? The one that begins with Rooster’s voice narrating the story as the pages of an old book slowly turn? Then, an illustration of Rooster cruising along strumming his mandolin suddenly begins to move. We dive...

  The photo library on my phone tells me it's been a glorious pink summer. Pink sunsets. Pink Mornings. Pink covered plates previously covered in beet salad. Pink feta from sitting on pink beets. Raspberries. Watermelon juice. Radishes. Radish sprouts. Pink-bottomed peaches. Pink squid tentacles hot...

The Queen Has Hairy Legs. It’s true. If you run your fingers down the base of a stalk of Queen Anne’s Lace, you’ll feel the tiny hairs. They’re important because they differentiate the plant from Poisonous Hemlock, which looks much the same. The former is an...

      Black bean brownies don't jump off the page. Instead they linger there, catching your eye, asking, 'I know I sound weird. But try me. I dare you.' I love to bake, especially anything soft, chewy and dark-chocolatey. But as you know, I'm practical. I use what...

Use what you have. That's the line I say on my cooking show, LOVE FOOD, all the time. My goal is too discourage excessive panic-fuelled shopping: Don't go out for Thai curry paste if you already have Indian. Don't buy a pairing knife is you already have a good...

Up above there's an image. Inside the image is my name - christian, maiden and married. Beneath the name is a tag line, FOOD STORIES, with a breakdown of what I do - food writer | stylist | broadcaster. Under the logo is a mug of pea soup,...

A while ago, say, three bras ago, I wrote an essay called A Life in Eight Bras. Here's a taste: My house is filled with hot spots. Not the warm, cozy kind, but the little storms of matter and memories that amass when one woman, one man and...

Love Food is in full swing again. I get picked up every weekday morning, week on, week off, at 7 am, just as the sun is rising. I walk in the door at suppertime. It call it double-dutch hour - the ropes are swinging inwardly,...

In the spring, before wisteria had bloomed in Halifax, I went to the south of France, where wisteria had finished and star jasmine was everywhere. I studied in France when I was twenty one, before I had a real camera, before I noticed flowers, before I...

Who would have thought photographing granola could be so tricky? Conditions were perfect. I was taking a workshop with Hugh and Sara Forte of Sprouted Kitchen in Aran Goyoaga’s gorgeous Seattle Studio. Hugh and Sara shared their process with us – she made the food from...