'Good food has never come from factory farms, process lines, canteens, supermarkets and fast food chains. It still belongs to careful vegetable gardeners, painstaking cheese makers and dedicated chef-patrons, meeting in the bustling market-place.' On our way driving from Brisbane to our Noosa holiday destination last week, we stopped at Mooloolaba on the Sunshine Coast for a bite to eat. We'd been travelling since 9am and the 'food' served on the flight did little to fill our bellies. Surveying the various restaurants and cafés along the Esplanade, the menu at Hot Pipis caught our attention. 'I feel like having hotcakes and fruit for breakfast after our swim,' I said to Peter as we walked hand-in-hand along the sandy shore of Laguna Bay. 'Do you now,' he replied, staring dreamily out to the blue on the horizon. And have them we did! Midday heat hazy ambience over arid dunes sweat beads on scorched skin gossamer clouds waft across a vivid sky painted perfect blue gentle breeze kisses salty lips white edged waves lap flawless golden sand cool clear sea wet inviting refreshing wish you were here. Prawn and strawberry salad with poppyseeds + a 'good things' Valentine's Day Recipe Roundup9/2/2014
'From the obligatory [special] dinner to the unexpected glass of fresh-squeezed juice, the act of preparing food for another (or with another) speaks louder and clearer than most words. It says, with no exceptions, I love you. I want you. I care for you. You are worth the effort.' In 2010, Callum Hann nabbed second place in series two of MasterChef Australia and despite being just 20 years old, he wowed the judges — and viewers at home, myself and Peter included — with his exceptional cooking skills as well as his genuinely delightful personality! Callum is the founder of Sprout Cooking School in Adelaide and is now travelling around Australia sharing his love of food and cooking with young people all over the country. His second cookbook, I'd Eat That!, has just been released and I greatly enjoyed my conversation with Callum about his book, and food and cooking in general. Read our conversation here. 'Sprinkle my ashes on Saddleback Mountain so I can look upon those views for eternity,' I've always said to my family. Rising 600 metres above sea level and with spectacular vistas to the Lake Illawarra escarpment, Barren Grounds Plateau—as well as Noorinan Mountain, Coolangatta Mountain and Pigeon House Mountain—Saddleback sits high over the townships of Kiama and Gerringong, and looks out across the Tasman Sea. In my kitchen this month is a big pile of these (pictured above) — I wonder if you can guess what they are? |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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