Ian's Table

20/06/2022

A couple of months ago I picked up a copy of Sandor Katz's Fermentation Journeys (Chelsea Green Publishing, 2021) and re-booted my low-level experiments in fermentation and pickling. The book itself is more an extended travel blog relating visits to fermenters around the world and providing recipes for the many fascinating ways that foods are fermented and eaten, and is a much more light-hearted read than his seminal The Art of Fermentation, which provides considerable space to the science of fermentation, or his Fermentation as Metaphor, which looks at fermentation through a social/political lens and links in with the food and environmental activism....

A couple of months ago I picked up a copy of Sandor Katz’s Fermentation Journeys (Chelsea Green Publishing, 2021) and re-booted my low-level experiments in fermentation and pickling. The book…

20/06/2022

Taking our time with our food is something that is easily lost in our search for efficiency. Fifteen-minute meals are great, but sometimes, even with simple dishes, it pays to spend a little time....

Taking our time with our food is something that is easily lost in our search for efficiency. Fifteen-minute meals are great, but sometimes, even with simple dishes, it pays to spend a little time.

13/05/2022

The restaurant and guesthouse Ian's Table is permanently closed for business. We have relocated to Australia and this page will now be a location to share our ongoing interest in food. While we will not be serving food any more, we hope that this site can still provide inspiration and food for thought for all those who enjoy good food, good friends and good conversation. We are so grateful for all the wonderful people who passed through Ian's Table, giving us the chance to share the things that we made and hopefully bring pleasure to everyone who visited.

12/05/2022

But now persimmon season is here (it officially begins in February), so rush out and buy persimmons while you can. The season lasts until mid-June....

But now persimmon season is here (it officially begins in February), so rush out and buy persimmons while you can. The season lasts until mid-June.

01/05/2022

French toast is simple. It can also be fancy. It can convert bread that is getting a little stale into something amazing to eat....

French toast is simple. It can also be fancy. It can convert bread that is getting a little stale into something amazing to eat.

20/04/2022

Putting books on shelves proved a journey into the past and offers the prospect of many more good meals in the future. Decades of cookbooks that chart a life's journey. After three years in denial, it was time to get my cookbooks out from under the bed and put them where they belonged on the bookshelf, to be read and used in the kitchen....

Putting books on shelves proved a journey into the past and offers the prospect of many more good meals in the future. Decades of cookbooks that chart a life’s journey. After three years in d…

02/01/2019

Last night of the business.
Thank you all....
謝謝朋友們這些年的支持 下臺一鞠躬。
歡迎大家來雪梨找我們玩喔！

Ian & Sabine

22/12/2018

好久不見的摩洛哥塔吉鍋料理又重出江湖了，為了款待持續支持我們的朋友，這個週末特別累死老闆，從早操到晚，就是要讓大家懷念這道料理。
塔吉鍋是Ian's table最早期的菜餚，也是我們自家最愛的料理之一，這六年多來，塔吉鍋陪伴我們走過好多辛苦的料理路程，即將退休了，希望大家都能記得這道奇妙的北非味道啊！
明天中餐還有位置，冰友們衝啊！

01/11/2018

秋天來了。
什麼也不用多說，你就會知道啊！有時候真是會為這片土地著迷，流連不已。
但生活是必需往走的，很遺憾的告訴大家，Ian's Table 即將在年底的元旦假期畫上休止符。要結束這一手由我和先生創立的餐廳，其實是很不捨的。我們七年前從台北移居到壽豐，怎麼也沒想到把私宅料理做的這麼響亮。
我們都是餐飲界的素人，稱不上有精湛的廚藝，有的只是秉持著是料理給朋友的心意，一路發展，走著走著，一路也六個年頭。
六年來，好多好多的客人都成了好朋友，有的是換了伴侶，有的是結了婚，有的更是帶著孩子一起回來看我們，而我們自己的孩子以光年的速度也長大了，時間真的就從指尖中流逝，一去也不回頭啊!
對，就是捨不得在這些年來，沒能好好的陪伴孩子成長，每年寒暑假或是過年過節的，她總是那個被遺忘的孩子，在我們忙碌中而被忽略了。當我們數著豐厚的收入時，卻不知失去的是更多啊！
謝謝你們一路陪伴我們成長的朋友，無論你們在世界的任何角落，我們都可以接受到你們的熱情支持。
年底前若有機會歡迎過來吃吃飯說聲再見，若沒空也沒關係，就把Ian's Table 的美味放在心裡吧！

24/09/2018

祝福大家中秋佳節愉快!
Happy Moon Festival !

(謝謝好友羅斌的大作，雖然要十月才能看到，但實在是太興奮了! 連皮諾都出現在畫裡。。。。
超開薰。。）