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The Notebook Concept
Fieldnotes started as an actual notebook—dot-grid pages filled with recipe experiments, crossed-out measurements, margin notes about what worked and what didn't. The kind of working document you keep in the kitchen, splattered with oil and dusted with flour.
This site is that notebook translated to pixels. Same philosophy: record what happened, note what to change next time, share the recipes that earned their place through repeated testing. No hero shots with perfect lighting, no aspirational lifestyle content. Just clear instructions for food worth making.
I cook at home, mostly for myself and occasionally for friends. I test recipes until they work reliably, document them honestly, and believe that good cooking comes from understanding why things work, not just following steps.
Cooking Philosophy
Recipes should be tested, clear, and honest about what to expect. If something takes three hours, I'll tell you. If you can skip a step without consequence, I'll tell you that too. If a recipe requires specific equipment or ingredients, I'll say so upfront rather than let you discover it halfway through.
I favour simple techniques over complicated ones, good ingredients over mediocre ones, and recipes that respect your time. Most of what I make comes together in under an hour. The exceptions—slow braises, overnight ferments—deliver enough flavour to justify the wait.
This approach isn't trendy or photogenic. It's practical. It assumes you have a life outside the kitchen and want recipes that integrate into it rather than dominate it. Fieldnotes exists for people who cook regularly and want their meals to be reliably good without unnecessary drama.
Frequently Asked Questions
Where do your recipes come from?
Most are my own, developed through testing and refinement. Some are adaptations of classics—techniques I've learned from cookbooks, professional kitchens, or other cooks and then made my own. Every recipe here has been tested multiple times in a home kitchen before being published.
Can I substitute ingredients?
Sometimes. Where substitutions work well, I mention them in the recipe. Where they don't—because the ingredient is fundamental to the dish—I'll say that too. Use your judgement. Cooking is more forgiving than baking, but some swaps will change the outcome significantly.
Do I need special equipment?
Rarely. Most recipes require nothing more than a decent knife, a cutting board, a few pots and pans, and a working oven. When something specific is genuinely necessary—a stand mixer for bread, a thermometer for meat—I'll note it at the start of the recipe.
Why Australian measurements and spelling?
Because I cook in Australia, buy ingredients here, and write the way I speak. Tablespoons are 20ml, not 15ml. We spell it "flavour" not "flavor." If you're cooking from elsewhere, standard conversion tools will get you close enough.
Can I share or adapt your recipes?
Yes, with attribution. Cook them, share them with friends, adapt them to your taste. If you publish them elsewhere—blog, social media, cookbook—credit Fieldnotes and link back. That's just basic courtesy.
How often do you publish new recipes?
When they're ready. I don't publish on a schedule or chase trends. Recipes appear here when I've tested them enough to be confident they'll work for you, not because it's Thursday and the content calendar says so.