Ponytail Journal

Over the last 4 weeks I've been on the road. Being on the road is fun, but I know I need to stay flu free, Corona Virus free, fatigue free, so that I can jump around with a good amount of energy for a month. When travelling I've learned to pace myself, and to cook whenever I possibly can - whether…

It brings us so much joy to celebrate Ponytail Journal + Supplies' 5th birthday this month. With gratitude to your support over the years and in celebration of such a milestone, we're throwing an art contest from now until the 15th of September. Create an original artwork that best describes what..…

A Cautionary Tale of the Orange Roughy

G'day friends, I'm kicking off the week with a freaking delicious recipe for a roasted loin of pork... crackling, gravy and all! This technique can be used for a rolled pork, or even a cheek, shoulder, or belly. The most important thing is that you find a good piece of pork from your local butcher…

I'm on lockdown with my family in Thailand where the humidity and temperature is HIGH. Here I'm testing out Jim Lahey's 'No-Knead Bread' that was featured in the New York Times. This is a tricky climate for bread making, so wish me luck !

For me, cooking the Christmas meal for my favourite people is one of the joys of existence but I know for many it can quickly turn into a stressful mess. This recipe is all about the brine that you soak your pork in 24 hours before you want to cook. That is my little trick that will make sure you.…

This week on Goodness in the Everyday, I've invited my cousin p'Aoey into the kitchen to show me how to make her version of the North Eastern Thai chicken soup, 'Tom Saap Gai'. I've specially asked her to come because she has started to make a range of super fresh, homemade Thai dipping sauces that…

My relationship with sourdough spans a bit over a decade now. I've been evolving my methodology and recipe over time according to tricks of the trade that I pick up from fellow boulangers. In my opinion, bread making is one of the most satisfying objects one can make with their bare hands. To me.…

Seaweed is one of the most underrated sustainable food sources on earth. We often associate the seaweed umami to a hard to describe savory richness of the sea. Today I would like to push your taste buds even further and introduce you to one that tastes pretty much like bacon. This particular se...

In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.

Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.

One man’s trash is another’s treasure in the long gone Lap Sap Wan, Rubbish Island, Hong Kong. Big dining groups have opened up a flurry of cloned restaurant concepts in the area since few independent chefs can afford those ambitious rents, while gems like Alvy’s exist just around the corner. Anne Berry tells us about the tastiest pizza crusts on the island.