I poked my head outside for a moment this evening to check if Mars was visible in the sky, but all I could see was the fog coming out of my mouth and nose. It's bloody cold out there, which augers well for the region's truffle growers and the upcoming Truffle Festival - Canberra Region.
Vivid displays of burnt orange lantern-shaped fruits caught my eye as I walked around our local farmer's market at the weekend. I am referring to sweet persimmons, which are in bountiful supply throughout autumn months.
A Year in My Real Food Kitchen is the second book from Emma Galloway - former chef, photographer and creator of the multi-award-winning food blog, My Darling Lemon Thyme.
'Is it really still summery in your neck of the woods,' I asked of a dear friend who now lives up north. 'Yep,' she replied. 'We're expecting blue skies and a balmy 28 degrees C today.'
Her response had me swooning, particularly as I had woken up to a brisk Canberra morning, heavy with thick fog and grey skies.
A rug shopping trip to IKEA earlier this week led me to discover this Swedish-style multigrain bread baking mix produced and sold by the iconic Scandinavian chain.
It's a rainy autumn Sunday and there's sufficient chill in the air to remind me that winter is coming. I've switched on the heating for the first time, and in my kitchen there's a pot of smoked hock and lentil soup simmering gently on the stove.
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.
Hello, I'm Liz, the writer, cook and traveller behind
Whether you're an expert or amateur, pop on an apron, grab a wooden spoon, and let's go on a culinary adventure together.
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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.