Pyrex®, the iconic kitchenware brand, celebrates its 100-year anniversary in 2015, recognising a century of innovation, as well as countless kitchen creations baked across the world. I have a good assortment of Pyrex ware in my cupboards - measuring jugs, mixing bowls, bakeware - and must say I use them almost every day of my life!
'Less is more' is among numerous quotations attributed to English poet and playwright, Robert Browning (1812-1889). As I hunt through one of my cupboards for an item that seems to have mysteriously buried itself amidst all the other stuff, I'm thinking to myself that he must be have been a wise gentleman.
I seem to have a never-ending supply of over-ripe bananas in the freezer, so it's time to make some banana bread, methinks. It's one of Peter's favourite sweet things, along with dates, so let's see if I can find a recipe made from both.
'You're such a good friend, Liz. Did I remember to invite you to the Blessing of the truffle dogs?' asked the lovely Anne Sturgiss, truffle grower, after reading the tribute I'd published to her beloved truffle dog, Tom.
'What sort of soup are you making this afternoon, mum?' my grown up son asked. 'Leek and potato,' I responded. 'Oh yum, you make a really good one of those,' he exclaimed, making me smile. I could almost hear him smacking his lips together over the mouthpiece.
'Mmmm. Move over, eggs. Bacon just got a new best friend – fudge.' – Homer Simpson
Pialligo Farm Smokehouse has once again taken out top honours at Australian Bacon Week, with the judges naming Pialligo Estate's dry cured and smoked shortcut rashers as Australia’s BEST Artisan Bacon for the second consecutive year.
The combination of chocolate and hazelnut is another of those insanely good things that melt my heart and make me go weak at the knees – particularly when combined with meringue and filled with cream in the form of a âteau.
'Being a truffle can be disconcerting, as truffle is the domineering ingredient in dishes,' says Andrew Haskins of 3Seeds Cooking School. The leading Canberra chef (ex 'the fig') and cooking school owner is working in collaboration with Sherry McArdle-English (French Black Truffles of Canberra) to present a series of unique and informative hunt and cook packages during the truffle season.
I wish I had a truffle for every time I had driven past French Black Truffles of Canberra over the last few years. I had often wondered about the trufferie and had wanted sit down and chat with the owner. So when an invitation to a VIP twilight truffle hunt and cook arrives via email, I am thrilled to have the opportunity to visit!
Hello, I'm Liz a.k.a. Bizzy Lizzy:
wordsmith, cook and traveller. Join me as I share with you inspired recipes, conversations with leading chefs and cookbook authors, and postcards and morsels
from my travels.
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