So, I’ve finally jumped onto the world of Twitter, and linked it on here!
So, if any of you out there wish to follow me, search for pikeonaplate in Twitter, and you’ll hear updates to the site, news, and my general ramblings!
Also, look for some big additions this week to the blog.
I have around 30 recipes to come, each one a creation of mine, so keep an eye out on the “My Recipe” section for some new additions.
I’m also intending on my weekly wanders to the Adelaide Central Markets to pick a new ingredient, and share what it’s main features are (from a flavour profile obviously!) but also what recipes it lends itself too. Coming up first, will be Dragon Fruit and Custard Apple, so keep an eye about that!
Finally, I am also looking to extend the blog to include interviews with people from the food industry. From suppliers, growers and farmers, through to chefs, wine experts, critics and if I’m lucky the odd celebrity chef will share their thoughts, experiences and opinions here.
So, plenty to come, I’ll keep you all up to date when it all starts!
And, here it is!
After twelve months of knocking about with ideas for food, what I like to cook, what I’ve tried to cook and, ultimately what I think of my food, I’ve got enough bits and pieces to finally get my blog up and running. And in the spirit of being giving, benevolent, sharing blah blah blah, I’ll be putting all of those ideas and food findings here. It will take some time to get them all up online, but be rest assured, they will all end up right here for you to cook yourself. Then you can don a cravat, tilt your head to the side when you chew, and give me a review, and let me know what you think!
This site is going to grow quickly, with not only recipes of my own creation, but hints, tips, thoughts on food trends, plating and presentation and new techniques. When I learn, I’ll share it here, if I try something new, I’ll share it here, if I stuff up monumentally, well, you guessed it, it’ll be here too.
I’ll also be sharing interviews with chefs and people in the food industry to try and get an understanding of how people’s experience and interaction with food and cooking has shaped their lives, and influenced those close to them. So keep an eye out for that!
So, cheers for reading, and watch this space!