In that year of the cyclone that destroyed a city, I had finished school, underperforming; not that anyone had been pushing me. One subject saved me in that final year of floods and impeachments and cyclones; and that was down to D. H. Lawrence. The Virgin and the Gypsy and Sons and Lovers were both for some reason on the English study list. In the former the daughter of a straight-laced rector has an affair with a gipsy while her repulsive grandmother drowns in a flood; the latter concerned a boy’s relationship with his mother and girlfriend in a dreary English mining village. Lawrence wrenched and wrung masterpieces from the bleak shaft-riven hills of northern England, and proved that genius or at least great artistry can emerge from the strictures of anti-intellectual provincialism. I wrote something along those lines for the exam, and after a post-examinations interlude at a relative’s house in a small town called Birregurra overlooking the Warrnambool train line, I returned...
Black pudding is a culinary curiosity, an oddity even, a food item that can excite strong dislike, and one which is rarely seen at dinner parties, as it crosses too many taboos and prejudices and is obviously an acquired taste. To chance it with the dietary requirements of divers visiting diners might be considered a host or hostess’s bridge too far. After all we are talking about a product made mainly of congealed pigs’ blood. I acquired a taste for black pudding early, my mother frying rounds of it sliced off a Don horseshoe-shaped sausage. I didn’t always wait for the frying; being a teenager I could eat the stuff chilled, straight off the roll, straight out of the fridge. Delicious. I bought some recently after a long hiatus. The meal I presented to a certain party featured black pudding in a pasta dish and was an undoubted success, but I had had to resort to a certain subterfuge to enhance its acceptability. I told my dining partner that the recipe for the meal ha...