Preserved Olives  Preserved olives a la Lizzy Near the murmuring
In the grain fields, of the waves
Of wind in the oat-stalks
The olive tree
With its silver-covered mass
Severe in its lines
In its twisted
Heart in the earth:
The graceful
Olives
Polished
By the hands
Which made
The dove
And the oceanic
Snail:
Green,
Inumerable,
Immaculate
Nipples
Of nature...
Ode to Olive Oil / Oda al aceite
- Pablo Neruda 1904-1973
Guest Post on Limes and Lycopene I'm delighted to have been invited by Kathryn Elliott, nutritionist and freelance food and cookery writer, to contribute a guest post to her occasional series around the theme of what makes it easier to eat well? I 'met' Kathryn on Twitter and am inspired by her love of vegetables and the wonderful recipes she shares on her blog. Kathryn says that while she might occasionally write about a nutrition concept or current health topic, she mostly concentrates on actual food – how to buy it, cook it and eat it. Kathryn has a particular focus on vegetables, because she feels that most people don’t eat anywhere near enough. Pop in to Limes and Lycopene, say hello to Kathryn and read my frank and fearless account, and perhaps humorous, account of 'a hippopotamus on the roof eating chocolate'.
Vanilla Poached Pears with Simple Salted Butter Caramel Sauce
The title of this snippet will have no doubt grabbed your attention and you are already close to drooling, I'm sure. For if you are anything like me, you love fruit-based desserts and ADORE caramel. Yes?
I first learned about caramel in a 1970s high school home economics class, when Miss Ovens (truly!) taught me and a handful of other budding young food enthusiasts the joys of making Russian Caramels. That was to be one of the more memorable highlights of those cooking classes, and far tastier than Scotch Eggs and Tuna Mornay!
Mushroom, Tomato and Eschalot Salsa
Mushrooms, tomatoes and eschallots feature in this delicious salsa
'A solitary meal should engender a mood of tranquil satisfaction'.
- David Jones, The Bachelor's Dinner.
Pepe Saya's Butter Balls
with Whispers of Vanilla in Honey
 For those (few) of you who don't already know him, I would like to introduce Pierre Issa, a.k.a. Pepe Saya. Pierre is the 36 year old father of two, married to his teenage sweetheart Mrs. Pepe; and, of course, maker of the amazing Pepe Saya cultured butter and lover of all things made from butter. Pepe hates the use of preservatives in food and says he does not appreciate technology when it comes to food, but understands we need to feed millions. If only we could do it some other way, he says. Pepe's love for food stems from his parents, who both love food! He says he is surrounded by loving people at work and home, and believes that life is a journey that should be enjoyed and shared with others. In this delicious Good Things guest post, Pepe shares a sublime recipe created from an idea born on Twitter. 'It's a recipe with awesome provenance involving three producers, Lizzy', Pepe wrote me, excitedly. Pepe's recipe combines award winning butter rolled into balls, dipped in award winning vanilla, then preserved in award winning honey. Awesome! Over to you, Pepe...
Pierra Issa aka Pepe Saya, maker of Pepe Saya Butter
Pepe Saya award winning cultured butter
Pepe Saya's sublime Butter Balls with Whispers of Vanilla in Honey
Smoky Roast Capsicum Harissa If you forget me
I want you to know
one thing.
You know how this is:
if I look
at the crystal moon, at the red branch
of the slow autumn at my window,
if I touch
near the fire
the impalpable ash
or the wrinkled body of the log,
everything carries me to you,
as if everything that exists,
aromas, light, metals,
were little boats
that sail
toward those isles of yours that wait for me.
If You Forget Me
- Pablo Neruda
Chilean poet, Pablo Neruda (1904-1973), whose writing I love, clearly appreciated food, for, apart from the poem above which is one of his most famous works, his many verses included An Ode to the Artichoke, An Ode to Maize, An Ode to Salt, An Ode to a Lemon, Ode to the Tomatoes, An Ode to Wine, and (would you believe) An Ode to a Large Tuna in the Market! Such passion for good things! Had he not succumbed to leukemia, I feel certain the Nobel-prize winning Neruda (whose real name, incidentally, was Neftalí Ricardo Reyes Basoalto) would have eventually penned An Ode to the Chilli and An Ode to Bell Peppers as well.
In My Kitchen - May 2012 The year is whizzing by and at the beginning of every month we pay a visit to Fig Jam and Lime Cordial, the website and blog of talented baker and cook Celia, who features a segment titled 'In My Kitchen'. Celia posts links from cooks from around the world, who generously invite readers into their kitchens to share What's Cooking, What's Eating, What's Reading, What's Shopping and What's Happening at the hearth. In my kitchen this month... There is something old and something new. The old wooden spoon in the photograph above belonged to my mother and I have not been able to part with it. I love seeing how the edges have worn down from stirring many a pot over the decades. The cookery book on the left also belonged to my mother. It was posted to her by her mother (my grandmother), who remained in Hungary after my parents made the ocean voyage to Australia in 1956. It must have been devastating for the family to be separated in that way. I cannot begin to imagine the bittersweet journey. This treasured volume titled Az Inyesmester Nagy Szakacskonyve (or The Great Cookbook aka The Art of Hungarian Cooking) was published in 1955 and, before posting it, my grandmother had beautifully inscribed the first page with her own name and address, as the sender, together with my mother's name and street address in a now heritage listed area in Acton, Canberra. There is also an inscription from my father, dated 1955. Looking at this book and knowing how much my mum loved to cook from it brings a tear to my eyes.
Veal Shank and Vegetable Broth  Veal Shank and Vegetable Broth, known as 'Nanna Soup' by my children This weekend's snippet is a rustic, nourishing broth that my mother and father cooked for us kids, sometimes with a whole chicken and the giblets, instead of veal shanks. Their own parents, my grandparents on both sides, most probably cooked it for their children too. And their parents before them most likely taught the recipe to them. My son and daughter, and my sister's three children (and their children), and our partners, all refer to it as 'Nanna Soup'. Comfort food at its simplest.
Saturday Snaps I have very fond childhood memories of weekend outings to the Cotter Dam and Cotter River Reserve. My parents took the family for a picnic or barbecue almost every weekend for as long as I can remember. Even Zsa Zsa, our Dachshund, was bundled into the back seat of the vehicle (which was fun on one hand, but also a bit unfortunate, as the spoilt little dog would always pass wind whenever she travelled in a car. The Cotter Dam and Reserve is closed to the public due to the enlargement of the dam project, which is currently underway, but Peter and I couldn't resist driving out there to catch a glimpse before the Autumn leaves drop for the season. We hiked to the Cotter Bend, listening to the call of yellow-tailed black cockatoos, and tried skimming stones from a footbridge (which we decided is easier for a ten year old). Next time we go, I'm taking a picnic rug, thermos of coffee and sandwiches! Care to tag along?  Autumn vista at the Cotter Reserve
Lamb Tagine with Prunes
'Our table is graced with beautiful tagines, cooked and presented in the cone-lidded pottery dish that bears the same name'
On into the old city of Fez, where the streets of the medina, are so crowded we are pressed between the walls of houses and the saddlebags of donkeys, and the donkeys turn the eyes of the passers-by less than we do. Amazed at the visual richness of bare-torsoed men manning their pools of blue, red and saffron dyes in the Souk of the Tanners at the entrance, and the colour of the rugs, brassware, foods and myriad of wares in the medina, ... Our table is graced with beautiful tagines (simmered dishes), cooked and often presented in the cone-lidded, multicoloured pottery dish that bears the same name.
— Diane Holuigue Postcards from Kitchens Abroad (1999).
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