The Epicurious Wanderers!
First time trying RostBiff
First time trying RostBiff

First time trying RostBiff

Last week we were in Adelaide, and while having lunch with Dave Sprigg he mentioned a cut of meat called a RostBiff. I was curious as to what this was so did a little investigating. Rostbiff is a cut of…

Traditional British Pork Pies
Traditional British Pork Pies

Traditional British Pork Pies

I love a good pork pie, the problem is so many of the ones you buy are pretty average. They can be soggy, tasteless and lack a decent filling. My solution this weekend was to bake my own, I normally…

Time to Tagine
Time to Tagine

Time to Tagine

Those playing at home will remember that Helen and I recently enjoyed an amazing time exploring Morocco. One of the things we fell in love with was the food. The ability to flavour bomb in one dish over a myriad…

What makes a good pizza dough?
What makes a good pizza dough?

What makes a good pizza dough?

UPDATE: Okay, so after some more time with this recipe and lately a few not-so-great pizza’s I’ve been doing some reading on hydration levels for dough. Wow, what a lot of info there is out in the web’iverse! Our initial…

New home
New home

New home

Hi folks,After a bit of stress, I’m not as IT savvy as I think, our blog has a new home. In keeping with our name you’ll now find us at www.epicuriouswanderers.com well we hope you will… If you have any…