I did a fantastic cheese-making class at Cornersmith in Marrickville last year under the guidance of cheese maestro Kristen Allen. Apart from making some terrific whey-related puns, Kristen also shared several clever uses for the inevitably large quantities of whey leftover from cheese making.
My partner moonlights as a home-brewer most weekends, a hobby which harmonises pleasingly with my penchant for baking and cookery in general (brisket braised in porter being a memorable favourite). Whenever he makes a new beer there’s always a hefty bag of grain that gets […]
I have had oily skin for as long as I can remember (apart from several merciful months as an acne-prone teen on Roaccutane), and for anyone else with the same affliction, you know that “have” is not quite the appropriate word. “Suffer with on a […]