Food writers

Roast Suckling Pig

For many years I have looked forward to the weekend Age newspaper for my regular hit of victuals scrutiny. This weekend’s article, I have to say, is a tad on the pretentious side. While I have always struggled with the fact the most food writers have a pedigree in journalism rather than in the culinary arts, I do understand that at times cooks lack the linguistic style to make what they have to say an easy or delightful read. And I may well be showing my age or perhaps I'm just biased against the 'new' breed of food writers, but there seems to be way too much focus on ‘inventive’ experiences to the detriment of informing the more rounded gastronome. The resourcefulness of peasant pasts lead to some food marriages that are hard to beat.

Barley Risotto

Claire Winton Burn (A Masterchef finalist) laments the decision to choose the signature suckling pig belly at the expense of what she labels comfort food – whiting with prawn vinaigrette! The roasted suckling pig is great but only if you prefer pork to whiting and fatty cuts to something a little leaner. And even at the Cutler & Co end of the market one can include a more rustic treat, like the barley risotto. I had grown rather accustomed to Matt Preston taking me in all manner of directions in the foray of fine fare exploration. So I say mix it up a bit Claire and friends, a little grungy dining may well help to make decisions that will balance emotional and culinary appetites .....and desserts do not always need to follow an entrée and main course; be daring and have dessert only occasionally!

More on Cutler & Co soon.