What I cooked last night.

" ... I for one found NAB chairman Ken Henry's appearance before the royal commission a refreshing surprise - and the almost universal criticism of him unfair and indeed bizarre. And also a telling exercise in the media 'group-think' fawning over the RC. ... essentially damning Henry for not playing by the ritualistic abasement script ...demanded in those appearing." OK, at least someone has balls. Maybe we're getting somewhere: "My only criticism would be that he didn't kick back more strongly." Watch the keening, fawning Twitter tribes were that to happen.

Forget Rowena Orr v. Catherine Livingstone. I wrote the Banking Royal Commission script ten years ago . If the bankers had had any balls at all (and I'm talking about the blokes) the exchanges would have proceeded along the following lines (from the link above): BANKER: Fine. It was a question. Thanks for clearing that up. Now I’ll answer it. Firstly, as I said earlier, I'm no seer. Nor am I a morals crusader, a nanny, a pastor, a household budgetary advisor, a schoolteacher of mathematics, an economics lecturer, a logician or a homespun philosopher. I'm a banker, even if the title is misleading today. Banks used to bank money, now they just it shovel it out the front door to passersby, who sometimes give it back, with interest. Sometimes. Maybe a bit less so lately. But I haven't the time, the inclination, the necessity nor even the legal capability of assessing a borrower's home life, spending habits, financial intentions or any one of a number of other indica

One day a long time ago, when I was 12, two white objects arrived on the same day at the house where I lived. The first white object. The first white object was a piece of glossy white-coated cardboard folded into a perfect square. It was a record album. The title of the album - The Beatles - was embossed into the cover. My older sister brought it home. She liked things like that. She had often brought home similar objects, but the others had been brightly coloured. We went into the white room and she folded out the cardboard square, took out the first disc and placed it on the record-player, which was a small grey box with a single speaker in its detachable lid. The sound of a jet taking off came out of the mono speaker. Later there were onions, noise, raccoons, murder, sex in public, crying guitars, guns, pigs and playground equipment which an American madman later misunderstood to be something else. I sat in the white room and listened to this jumble when a soft humming n

My father didn't cook but he made his special salad sometimes and it was huge and served in one of those fat rounded highly-polished blond-wood bowls that were big in the 1960s. The salad had tomato and celery and onion and a few other ingredients that I can't remember but it was sweet and acid and crunchy at the same time, and he said he got the recipe from somewhere, if you could call it a recipe, and I presumed it was from one of the cafes. He sold crockery to the hospitality industry but in those days it was mainly hotels; they had the bulk of the business, which is why on the backs of those 1960s hotel cups and saucers you often see the words 'vitrified hotel china' and sometimes the brand 'John Dynon & Sons'. Years later I sat at the bar in Pellegrini's looking at the curling photographs either side of the yellowed mirror behind the waiters. It was 1976. A timber menu board with scalloped edges hung overhead at the end of the room and what was on

The broad beans were good this year and gave plenty of fat beans of the same soft grey they used to paint Bentleys with. We got the children to pick them and pod them because that is what children's fingers are supposed to do . Also they don't have devices anyway. They put the beans in a bowl on the table and threw the pods on the floor to be swept up later. Then we cooked them. Pasta shells with broad beans, cauliflower and walnuts. Boil two cups of broad beans until they turn bright green and swell. Drain the beans and return them to the pan with some olive oil, a finely chopped clove of garlic, the juice of half a lemon and some ground pepper. Fry on low heat for a few minutes. Cook your pasta shells and add some cauliflower florets towards the end. Meanwhile, warm some halved walnuts in a pan ensuring they don't burn but just develop a nice deep tan. Then drain the pasta and cauliflower, toss the walnuts through, and top with the beans along with any retaine