It's almost the weekend, when many cooks who work full time during the week turn their thoughts to baking. Even though I have retired, I can still remember when Saturdays and Sundays were reserved for special 'me-time' in the kitchen. Is it like that at your place too?
A short note in response to those lovely folks who have sent emails and messages asking if I'm okay. Thank you for your very kind concern, yes, I'm still here and all is well. ❤❤❤
As we approach Anzac Day (April 25), I check my larder for supplies of rolled oats and golden syrup - to be certain that I have enough to bake at least one, if not two, batches of my Anzac Biscuits.
As mature Australian macadamia nuts fall to the ground across subtropical orchards in northern New South Wales and southern Queensland, growers are cranking up their mechanical harvesters and getting ready to gather the finest quality, best tasting macadamias in the world.
There's something very alluring about an award-winning chef who says "I'm not a natural TV presenter or a travel guide. I'm not a celebrity chef, or wanting to be. I am just a cook from Melbourne who loves his life and all that it encompasses."
Whoa now. Are you seriously trying to tell me that it's April already? If things in your part of the world are as crazy busy as mine, then you, too, will be wondering what happened to January, February and March. I'm already planning things for July - the middle of the year. I suppose it'll be Christmas before we know it!
As autumn nights grow cooler, I visit my kitchen garden every morning and look, wistfully, at the courgette (zucchini) flowers, knowing that soon they will be no more. They are one of the seasonal delights of the warmer months. Plucking the last of the delicate golden buds, I am keen to celebrate them with a suitable dish.
Moss Vale in the New South Wales Southern Highlands was once a market town and is said to have been named after a herdsman, and former convict, named Jemmy (Jeremy) Moss, who lived in a bark hut near the present railway station. His employer, Dr Charles Throsby, pioneered the district in the early 1800s. Settlers in the region established farms, raising sheep and cattle, growing fruit, potatoes and cabbages, among other things. The rural ethic continues to this day, with more than 150 artisan food and wine producers stretching across nine distinct communities in the Highlands.
For Christmas, my daughter surprised Peter with a gift of two packs of snap-frozen Tasmanian sea scallops, with creamy coloured flesh and beautiful orange coral still attached.
There's a part of this city girl that longs to escape to the country every now and then. One of my favourite destinations is the picturesque New South Wales Southern Highlands, which is within easy reach of Canberra, Sydney and the Illawarra.
Hello, I'm Liz, the writer, cook and traveller behind
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.