For me the name of the recipe is as important as a headline for an article. It has to be short and catchy. It has to spark interest. This will determine whether I take the time to read the recipe and make the dish. So why are chefs/cooks using complicated recipe names? Here is one from the Vogue website, White Rocks Veal with Caramelised Apple, Celeriac and Apple Remoulade and Cider Sauce. My first reaction, what the……… , NEXT!
Mention the restaurant, Spirit House, to locals on the Sunshine Coast and you get a mix of reactions, ranging from, oh you won lotto, to a quiet knowing, yes we’ve been. It feels like you’re in the clique.
As of 24 July 2009, further clinical trials for Xenotransplantation have been given the go ahead in New Zealand.
Email me if you’re a cookbook collector……
Has the Prozac bubble burst?