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- Made some nice scallops tonight. https://t.co/sTQ6WsXOcQ 2 hours ago
- Well, let’s not count Q&A as a “serious” program, Rita. twitter.com/ritapanahi/sta… 6 hours ago
- Sad news. Many, many great lunches at this place, and Sydney will be the poorer for this. Great cities need great h… twitter.com/i/web/status/1… 14 hours ago
- RT @Timcast: This thread is loaded with leftists mocking the Space Force uniform Its a good example of the problems in Politics They kno… 16 hours ago
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You have probably seen this: http://www.smokinggunpr.co.uk/2010/02/ainsley-harriott-prick-with-a-fork-sausages/
Anyway: looking interesting so far, good luck with it.
Bruce
Cheers Bruce – in fact that was the inspiration for the name!
Keep the philosophical pontificating to yourself and stick to the food.
How many times have I read some fool belting the messenger? If you don’t like what he writes, tell him why. Don’t tell him to stop – it only encourages him to increase output, and serves you right. It would me.
I read your article about Australia day in the Courier Mail. So refreshing to read something constructive instead of destructive. Keep it up
I note Larissa Dubecki ripped of your blog title for her book (http://www.theaustralian.com.au/arts/review/food-critic-larissa-dubecki-dishes-restaurant-dirt-in-prick-with-fork/story-fn9n8gph-1227500119055) . She’s nothing if not consistent.