Salty, sweet and delicious: salted caramel Zumbarons.

Salty, sweet and delicious: salted caramel Zumbarons.

I searched for Australia’s favourite yeast extract on the Cadbury website and this was the response:

You are searching for: Vegemite

There are no pages that contain the search term “Vegemite”

I was surprised. It was only four months since Cadbury had launched its milk chocolate block filled with Vegemite-flavoured caramel, and there was no mention of it. (However, there is still plenty of evidence on the Cadbury Facebook page to confirm the product did exist.)

During the period when the Vegemite chocolate block was still around, I was never able to find it in my local supermarket. I admit that I didn’t venture further afield but, knowing the popularity of salty-plus-sweet, I imagined this new confectionary line would be highly successful.

After all, the salted caramel flavour is everywhere. Back in December 2008, writer Kim Severson labelled it “the flavour of the year” and traced its history in a New York Times article, “How Caramel Developed a Taste for Salt”.

-Continue reading …>



I once stole a piece of salami from an ashtray ...

Terry Durack’s confession: I once stole a piece of salami from an ashtray …


That is, hungry + angry. As researcher Amanda Salis confirms, the physiology of hunger creates emotional effects.

The human brain, she writes, “is critically dependent on glucose to do its job.” Without glucose,

you may find it hard to concentrate, for instance, or you may make silly mistakes. Or you might have noticed that your words become muddled or slurred […] Another thing that can become more difficult when you’re hungry is behaving within socially acceptable norms.

As a result of brain chemicals triggered by hunger, some people “tend to show high levels of impulse aggression.”

That can certainly be unpleasant in the office at that dangerous period around 3:30pm, but imagine the impact of those physiological reactions in an extreme situation.

-Continue reading …>


Truffle butter under the breast skin, grated truffle added during cooking.

Truffle butter under the breast skin, grated truffle added during cooking.

One wintery evening in Canberra, I tried a beer brewed with truffles and spices. It tasted like a gorgeous big slice of Christmas cake but, amid the other flavours, I couldn’t find the truffles.

But, up to then, I had never tasted the mysterious fungus. Of course, I had been reading about it for years. But no description was able to convey to me what truffles smelled like, or what they tasted like. Ultimately, language—no matter how subtle and dexterous—cannot capture an experience accurately enough to allow someone else to live it.

So, during winter 2013, I went on-line and ordered a truffle.  Yes, it was expensive, but when compared to a truffle dinner at a restaurant, it was affordable.

Continue reading


Dashi, seaweed, fish sauce, cooked tomatoes ... and especially Vegemite. All are rich in umami flavours.

Dashi, seaweed, fish sauce, cooked tomatoes … and especially Vegemite.
All are rich in umami flavours.

(Originally posted on Sensorium, July 9 2014)

While sweet-sour-bitter-salty flavours were identified as basic flavours thousand of years ago, writes Larissa Dubeckiumami was not identified until 1909.

The person who identified and named the flavour was Japanese professor Kikunae Ikeda, who then turned entrepreneur, establishing a factory producing monosodium glutamate (MSG), which is a concentrated crystalline extract of one type of glutamate and is widely used as a flavour booster in food. (See this link to the Japanese Patent Office.)

Even though the flavour was identified over 100 years ago, it is only now widely coming into public recognition in the West. In fact, Dubecki, writing in the Sydney Morning Herald, announced that 2014 is the “year of umami”.

What exactly is umami?

Continue reading


So many kinds of textures in this dessert-- whipped cream, melting ice cream, jelly, kiwi fruit and crispy biscuit.

So many kinds of textures in this dessert–
whipped cream, melting ice cream, jelly, kiwi fruit and crispy biscuit.

(Originally posted on Sensorium, February 3 2014)

“Most people wildly underappreciate how much their sense of touch influences what they eat”, claims Barb Stuckey in Taste: What You’re Missing (p. 82).

Mouthfeel” is the word for the touch sensations generated when we eat.

The earlier post “SWEETNESS (AND DEATH)” notes that our sense of taste isn’t confined to our mouth. We also have taste receptors in our pancreas and intestines, for instance.

Similarly, our sense of touch is very diffuse, registering on the surface of our bodies as well as deep within—and often in tandem with other senses.

Continue reading


Breakfast with Hemingway.

Breakfast with Hemingway.

Ernest Hemingway published his first novel, The Sun also Rises, in 1926, when he was 27 years old and living in Paris. A fictionalised autobiography, it is based on events that took place in France and Spain—bullfighting, complicated love affairs, fights, fishing trips. And eating and drinking.

Hemingway was, writes Cheryl Lu-Lien Tan in the Paris Review, a man with “immense appetites—for life, adventure, drink, and a good meal”. Patrizia Sanvitale describes him as “the kind of man who liked to live dangerously—hunting and fishing, smoking, travelling, eating and drinking with largesse.”

When you start to look for food references in The Sun also Rises, it soon becomes evident that the narrative is based on a series of meals. The story almost staggers from one bar or restaurant to another.

Continue reading


Pickled in vinegar ... make your mouth water?

Pickled in vinegar … does this really make your mouth water?

(Originally posted on Sensorium, May 4 2014)

“Sour is the Basic Taste that makes our mouth water the most”, says Barb Stuckey in Taste: What You’re Missing:

This happens because a supersour food enters the mouth with more acidity than the permanent resident, saliva, which rushes in to try to manage this huge change in acidity in the mouth … Once there’s enough saliva to dilute the sourness, the waterworks stop. (pp. 227-228)

I thought that was interesting, but it was only the start of a fascinating exploration of sourness.

-Continue reading …>