ABOUT
I wish to acknowledge the people (and animals) who have helped me on my way. My family have been my primary taste-testers for a while now, and I am appreciative of their honest feedback.
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I also want to thank those who have helped me test new recipes or update old ones. My Mum, Gilly, has been amazing in assisting with imperial-to-metric conversions and offering background on the kind of food her parents made, and what ingredients she did - or did not, as the case may be - grow up with.
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Our dogs, Jack and Nancy (see above), are always very attentive when there's food around, and our cat, Morris, loves to keep an eye on things from his observation windowsill!
Eating Now and Then
by Cameron de Montaye
I am an Early Years teacher by trade, and I ran my own nursery school for many years. However, a confluence of health battles, the pandemic, and this creeping realisation that I wasn't doing what I really wanted to do any more, lead me to reassess my priorities.
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After eighteen years in education, I sold up and started focusing more seriously on my writing. I am currently working on a couple of novels, a children's book, and this: the natural extension to my Instagram page.
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Eating Now and Then is very much a reflection of my love of food through the ages. What I mean by that, is the content featured on this website may draw inspiration anywhere from the clash of the humble versus the fancy in the Regency period, to the more varied international cuisine we enjoy today.
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Old recipes (many lacking ingredient quantities or other details common in current cookery books...) have been fully updated for the modern cook, so I promise you won't be faced with vague instructions like "bake in a quick oven till done".
All of my recipes have been tested multiple times for reliability, which is a time-consuming but essential step, and many have also been tested by kind family and friends, which I am very grateful for.
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Animal welfare and ecological standards are also important to me, so I hope to shine a light on these concerns in my editorials without sounding preachy!
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Lastly, I have added as many useful tips and tools as I can think of, to give you more confidence in the kitchen. Especially useful, I hope, are the conversion tables for oven temperatures and tin sizes, and I've done a lot of work on the vagaries of the English language! As a British cook, I use British terms and measures, but there's lots of information on North American, South African and Australasian differences.
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Wherever you are, and whatever your skill level, I hope you enjoy this website and find it useful. Bon Appétit!
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- Cameron de Montaye