‘Ah, polenta. In Europe, during and after the War, we ate it almost daily. And it was good,’ my late father told me over dinner one evening many years ago.
'What does truffle taste like?' a reader asked recently. Good question. 'Well, it's sort of earthy,' I replied. 'Yes, they grow underground, so I figured that. But what are they like?' she replied.
Canberrans will have a rare opportunity to spend time in the company of the folk from Feather and Bone, in a MasterClass and five-course Feast of the Beast banquet to be held at Pialligo Estate this weekend.
We're in the depths of winter here in Canberra and, on a minus five degree C morning, I can hear the delightful sound of frost crackling on the grass underfoot as I step outside to bring in the mail.
In a delicious conversation with ABC Radio National's Margaret Throsby, MasterChef judge and food writer, Matt Preston, mentioned that most people only cook three recipes from any one of the cookbooks they buy; and said that he prefers to see a 'dirty cookbook', meaning a book that is loved and used, rather than sitting pristine on the coffee table. This has always been my philosophy too.
It's snowing in some parts of Australia right now and I can also report that there's a thick layer of ice covering everything outdoors in Canberra this morning, too. It's winter in my home town and, as I mentioned recently, despite the bone-chilling cold, there is much to celebrate.
One of the highlights of the 2016 Truffle Festival Canberra Region is a Food & Words event, featuring a stellar lineup of speakers - including chef Rodney Dunn from The Agrarian Kitchen; food writer Barbara Sweeney; and academic and baker Dr Roger Haden - accompanied by a truffle-inspired lunch prepared by Canberra's own Sean McConnell, executive chef of Monster Kitchen & Bar at Hotel Hotel.
When my oldest child (my son) was just a wee baby, I lived two doors away from Val, a lovely stay-at-home mum, who had two little boys of her own. Like me, Val loved to cook, and we spent many happy hours together cooking, taste-testing and discussing recipes - particularly the quick and simple, old fashioned Aussie kind.
Life has a curious way of taking you to interesting places around the world. Like the time that Peter and I visited Blanchland, Northumberland in the north Pennines - an 'Area of Outstanding Natural Beauty' in England.
I was in Adelaide, South Australia, attending the Words to Go conference for food bloggers, held as part of Tasting Australia recently. The event program was excellent and offered a range of interesting and delicious things to do. I must admit, however, that I let out a tiny squeal of delight when I knew that we were going to spend time at Adelaide Central Market. That place is heaven on earth for foodies, as far as I am concerned.
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.