I called my blog Feeding Time because feeding the family at my house can sometimes feel like feeding time at the zoo and truth be told, it applies to me as well. You see, I’m a bit of a greedy guts and when I get fixated on a taste or meal or if I’m really hungry, sometimes I think strapping on a feed bag would help things along, but I strive to be a dainty glutton.
I’m a freelance writer specialising in food, film and music. When it comes to food, you can see my work at Foodepedia.co.uk, The Maidenhead Advertiser , Lifestyle Magazines ,Tastespotting, The Guardian’s Live Better Challenge, and Brilliant Baking Magazine.
My film and music writing can be found at The Wire, the Quietus, Little White Lies, CRACK magazine, Caught by the River and I’m the editor of 15questions.net
I also co-authored a book called Animal Music: Sound and Song in the Natural World, available online at Strange Attractor Press, Blackwell’s and Amazon.
Find out more about my work and how to contact me at laracory.com
11 thoughts on “About Me”
Love the rice nd sugar tins at tge top of your page. Do you know where to buy them?
I believe they’re an Australian brand called Capri. It seems there’s quite a few types available on ebay etc. If you type in ‘Capri canisters Australia’. Or google ‘vintage’ or ‘retro’ canisters and you’ll find lots and lots.
Hi, I’m Julie, publisher of the Learn Your Christmas Carols blog. I’ve published lyrics and videos to nearly 100 different popular, traditional, funny and obscure holiday songs and had over 25,000 visitors. I’d like to include links to recipes, decorations and crafts this year, and am wondering if you have any content you’d like to contribute? The only requirement would be a link back in your sidebar or footer.
I’m asking you because I found some good holiday content on your site that deserves a wider audience. If you’re interested, please email me at email@example.com or tweet me at http://twitter.com/juliegallaher
Hi Lara, my Mama made a very local variety of gnocchi (from Rijeka ). They a quite large at around 6 – 8 cm and stuffed with a quartered Angelina plum (tart/sweet). We call it gnocchi coi susini. They are so so so yummy in summer. I make it for the family but have yet to find anyone else who does. Have you ever heard of this? Betons32@tpg.com.au
Ana from the Suburban Peasant makes plum dumplings….http://thesuburbanpeasant.com/2012/08/31/plum-dumplings-knedle-sa-sljivama/
Hi Lara – great blog. I like how you do test your recipes. I stumbled across your blog as I had a complete disaster with the rose Carrini carrot cake recipe and I wanted to see if anybody else had feedback. I have her book and make cakes quite often and made this one for my husband’s birthday. Checking online I see that the American bloggers use a recipe with 4/5 carrots only or 2 cups rather than the 9 carrots specified in the book. I actually only used 7 carrots as 9 seemed so much and I ended up with probably 5 cups of grated carrots. The skewer came out clean after 40 minutes but then the cake wasn’t cooked so it had to go back in. My cake was oily, too wet and very heavy. I ended up cooking it for an extra 25 minutes in my fan forced oven and the oil and mixture were still bubbling around the edges so there was no way it was going to cook. There are many references to the cake online but very little feedback so I wonder how many people have tried to cook it. Wondering why the American recipe uses less carrots too as i see the recipe with 9 carrots online. Btw I wanted to leave a comment under the recipe but couldn’t.
Hi Lara – great blog. I really like your recipes. I’ve got a Mediterranean recipes blog named http://www.gourmed.com. I was wondering if could use some recipes of yours. I will definitely mention the source and i will put a link in my blog to your site.
Hi Lara, hope this doesnt offend, i had a look at the lamingtons you have posted and noticed the texture of them. Now this probably doesnt bother you but i thought i would share a trick my mom showed me when making cakes. After you have placed your dough/batter (sorry english isnt my first languages) you pick up the tin about 10 cm (not sure of the inches) and drop it down on the table, keep doing this until you dont see air bubbles coming up to the surface. After it has been cooked the texture will be lovely and fine. Please dont take offence, the lamingtons look lovely,i just thought I would share since you like cooking and I love all these little bits of knowledge when cooking.
Thanks for the tip Chris! I will try this next time. I love to get tips/advice from readers!
hi lara just saw your thai fish cake recipe as i was looking through your blogs and the fact youve never seen authentic thai fish cakes in a pub in the uk , i have had them on in my pub for the last 7 years they sell like hot cakes if youll excuse the pun . i was shown by a chef in phuket and use this recipe all the time With my recipe it is very close to yours only add a little palm sugar into the mix and extra kaffir lime leaves into the mix for that real pungent thailand taste.
It’s so great that you’re serving up some authentic Thai fish cakes in your pub. There’s really nothing like them! Good to hear Charmaine’s recipe is fairly authentic too, she’s not Thai but has a very good reputation back in Australia. And thanks for the tip, a little bit of sweetness in this recipe would make it just perfect!