powering the Internet since 1995

Photography | Computing | Cooking | Contact |


May 19th, 2020

Love it or love it more, Caffeine is definitely one of our favourite pick-me-ups!

I’m not going to write much here because this site I’m linking to just has the down low on everything caffeine. Great articles and a very handy caffeine content checker for coffees, energy drinks and foods.


Oh and check out their Death By Caffeine Calculator


July 7th, 2019

For the true backbone of any restaurant I’ll drop some tips in here as they come to mind.

Putting a bit of hand creme/moisturiser on before putting on gloves makes the gloves go on really quick and leaves your hands soft as a bonus!
White Vinegar is the best, organic, cheapest rinse aid for dishwashers.  No vinegar smell remains.
Mikes Dishie Rule #1 – if the dishwasher (machine) is si

Banana and Honey Bread

April 29th, 2019

This is for Christopher!  (and any other hungry kidz)
2 Big Bananas, Peeled
4 Tablespoons Honey
1 Cup Self-Raising Flour
4 Tablespoons Soft Butter
1 Egg
1/2 cup milk

Bread Tin
Baking Paper
Measuring Spoons
Measuring Cups
Stick Mixer
Stick Mixer Beaker
Big plate to put cooking things on.

Step 1
Turn on the oven to 170C.  This will ma

Beer and Cheese Dip

March 25th, 2019

Oh yeah, here’s a real healthy one!

I found this recipe on the net (often referred to as “Pub Cheese”) when cooking 20kgs of potatoes on St Patrick’s day for a bunch of Irish (and other) mates.  Every Fenian Fiend at the party said they’d never heard of it, so it’s not as traditional as many of the the articles on St Paddy’s day food said but anyway it’s *awesome*!
1 Cup Beer


March 14th, 2019

I’ve been meaning to write this down for ages now and haven’t had time, it’s kind of an extension of the mayonnaise posts.  While it’s definitely a “sometimes food” dipping chips into mayo is something everyone loves, so here we go.

One thing that has always blown my mind is the trillions of dollars made by simple potato, fried in oil, covered in salt.  Think of all the restaurants, j

Pomme Frittes (French Fries)

March 14th, 2019

Blanching is the trick with these bad boys.  Blanching really just means pre-cooking in this context.  Peel and cut the potatoes into French fry sized pieces – I’m sure you know what they look like.  Spread them out on a tea towel for a bit so they dry out.  Pat them with another, you want them quite dry as their starchy juice will only exhaust your oil faster.

Next heat you

Potato Wedges

March 14th, 2019

A pub favourite.  It always disappoints me places use frozen ones because they are so easy to make from scratch and from a commercial point of view so better for the business.

1. Blanch a heap of potatoes in boiling water, it is *essential* to only par cook them, remember they’re going to be cooked again soon, if you boil them until they’re soft they’ll just explode in the fryer.  The

Perfect Roast Pork and Crackling

December 2nd, 2014

There are a few steps you might not consider when roasting a joint of pork, but they make all the difference.

First up is washing the meat. This is an unusual step, but with pork it removes a lot of the spare fat and juices that would otherwise spoil the taste of the end result.
Secondly dry it afterwards. You want to use a (clean!) tea towel or paper towels to remove all of the

Basic Mayonnaise

February 8th, 2013

Nothing beats fresh mayonnaise, the stuff in jars just isn’t the dish. Once you can make it, you can try some of the derivatives listed here.Using an immersion mixer and a small jug you can do this with the below technique in a minute, it’s one of my favourite magic tricks.
The rules of mayonnaise:
1) the ratio is always 1 egg to one cup oil.2) it needs an emulsifier.3) it needs flavour.

Mayonnaise Derivitives

February 7th, 2013

Dill Aioli / Ranch Dressing
Make the Mayonnaise listed opposite, add 2 cloves of chopped garlic and as much fresh dill as you like. I like a lot, so that would be a good handful. You can cheat and add some dried dill as well, but make sure there is some fresh stuff there, the flavour is completely different, and you don’t have to wait for the fresh stuff to rehydrate before it’s not gritty.