Whisky in the jar
“Why are you such a tight arse dad” I had the nerve to say one evening. “WHAT WAS THAT BOY? … Continue reading Whisky in the jar
Author: James Nicol
I am a chef, father, and food blogger. I enjoy telling food stories from a more down to earth, realistic point of view. Being a chef sure has changed from the days of being a refuge for the misfit to the social proper giant it has become today. My writing is a form of therapy, and it gives me control over my own destiny. I am a volunteer with the tourism industry council of Tasmania, for which is an initiative started to help regular people become involved in promoting my beautiful home. I hope you enjoy my flavours 🤘
Fig Jam
#Pickle pro-tip: If you are going to dabble into the world of culinary lavender, do not under any circumstances just grab some from yours or your neighbors garden. Using standard lavender in cookery with f*”k your taste buds up for weeks. Find a supplier of the good stuff. I’m not joking. Continue reading Fig Jam
Crocodile rock
‘Ya gotta be sneaky boy’ ‘You can’t just run up on them and expect them to sit and wait for … Continue reading Crocodile rock
Forest fruit jam
Picking berries and preserving them as jam, or conserves has been happening for many a century. I’ve been making jams … Continue reading Forest fruit jam
Bruno the bull. A story of Tasmanian beef.
Big Bruno, the bull of an island. Only a little island, on a big river, on another sorta little island. … Continue reading Bruno the bull. A story of Tasmanian beef.
How to clean a bulls head for commercial use.
Pickle pro tip- Make sure you have a sharp knife when cleaning skin from any type of beast. As a teenager, my father used to get me and my friends that would accompany us to clean most animals we hunted. And all we had to use was shitty kmart style knives. Invest in a good blade, it is worth it. Continue reading How to clean a bulls head for commercial use.
Marmalade: Spread that s%t all over boy.
I got scolded a couple of times after my dad went to make his toast himself, and all that was left in the jar was orange rind. Continue reading Marmalade: Spread that s%t all over boy.
Marmalade
Commonly referred to as Scottish staple, while tracing its roots back to Spanish quince preserves, this classic preserve is a … Continue reading Marmalade
Ox tongue
Ox tongue is one of the many ‘poor man’s cuts’ of meat that have gathered a distinctive renaissance of late. … Continue reading Ox tongue
Milo of Croton
How nice is a warm, hot chocolate brew once you have returned home from splitting wood or fishing on a shitty Tasmanian winter day? Continue reading Milo of Croton
Tales of a Tassie Chef 