Still on the subject of great produce from the NSW Southern Highlands, I'm sharing my recipe for this rib-sticker of a soup, created last week using a smoked pork hock from the good folks at Maugers Premium Quality Meats in Burrawang and Moss Vale.
'There's a hotel that's a little bit cheaper, but it's further away from the CBD,' said Peter, as we were perusing various web sites looking for accommodation ahead of my visit to Adelaide for Words to Go and Tasting Australia.
When a food producer presents you with a fine sample of his (or her) goods, I believe that you should treat the product with absolute respect. For example, this beautiful Rainbow trout, which came snapping fresh from the Robertson Trout Farm in the NSW Southern Highlands.
As I tasted the blood orange icing I had prepared for my little cupcakes yesterday, I swear that the flavour was so good and so reminiscent of sherbet, I was transported right back to my childhood in the 1960s.
It's not every day that you bump into landscape architect, permaculturalist and effervescent TV personality, Costa Georgiadis, on the grounds of a grand old manor house.
The fruit from my friends at Redbelly Citrus is superb this year, and ever since I tasted those roasted duck legs with blood orange sauce at the feast at Lucio's, I've been fantasising about cooking duck with a caramelised blood orange glaze.
One of the great joys of working in and around the world of food, as I have done for many years now, is that I have had the opportunity to meet, and spend time in the company of, some really awesome folks - farmers, food producers and chefs, as well as fellow cooks and food writers.
In an interview with Michael Williams on ABC RN's Blueprint for Living program, Kirsten Tibballs, renowned Australian chocolatier, pastry chef, and author of a new book titled Chocolate, spoke about the versatility of chocolate and how 'it always brings everyone so much pleasure'.
Once upon a long time ago, in my father's back garden there was a duck, or kacsa (pronounced cot-yah in Hungarian). I was a small child at the time and all I can remember is that it turned up one afternoon and quacked incessantly. It stayed long enough to chase me around the yard on numerous occasions, and it pooped all over the paving, much to the annoyance of my parents. And then, just as suddenly as it had appeared, the duck was gone.
It's not too often that this gal gets the opportunity to put on a cocktail frock and high heels before hightailing it to the big smoke for a photo opportunity on the red carpet at the entrance to an awards ceremony.
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.