In the 1990s this energetic young thing spent several hours a week at a local gym. Step aerobics, funk classes and circuit training were on the agenda, accompanied by the sounds of C+C Music Factory, Right Said Fred and Salt-n-Pepa. What's that got to do with Galaktoboureko? Whenever I eat this sumptuous Greek custard slice, I find myself singing that crazy song, 'Things that make you go Mmmm' [Hmmm].
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'I am a little prone to romantic illusions and imagine our pheasants wandering around a quince orchard, but Colin advised me that the pheasants would peck at the fruit as it ripened, so there had to be a little adjustment to my dream' writes Maggie Beer in her book, Maggie's Farm. 'They inspire me so! Their look as a fruit, the beauty of the blossom and the diversity of uses of this often ignored fruit seem to me to be the essence of the country.' Celebrated Master of The Quaich and Whisky Chef, Martine Nouet, was in Canberra recently to host Dinner with Whisky at the award-winning Konoba restaurant at Hotel Realm. The event was one of a series of whisky dinners held in capital cities across Australia in the lead up to the spectacular 'Whisky Live' shows. If you fancy spending a leisurely morning at a relaxed country market not far from the city, the Murrumbateman Village Market is just the ticket. Situated 30 minutes north-west of Canberra, the village of Murrumbateman in the Yass Valley Shire offers a fortnightly Saturday market enjoyed by families from the local community and surrounds. With a bounty of home-grown Meyer lemons and parsley, and a pot of fresh honey that I picked up from my beekeeper friends, it's time to dust off one of my most favourite recipes. Champagne expert and ambassador Kyla Kirkpatrick, aka The Champagne Dame, returns to Canberra on Saturday, 23 May to take guests on a colourful, enigmatic journey into the wonderful world of the women of Champagne. MasterChef finalist, Alvin Quah, will be on deck to cook up some of his favourite seafood recipes at a Fishing Fair to be held on Sunday, 17 May at Googong's Beltana Park. One of the latest additions to my kitchen is this vintage 'Kitchamajig' (above) that caught my eye in a curiosity shop in the Kangaroo Valley. It is so aesthetically pleasing to me. I love its name, its interesting shape, and the fact that it has been well used by its previous owner/s. Made in England from solid stainless steel (and trade marked, I might add), imprinted text on it advises that it 'crushes, strains, whips and lifts'. I don't tend to buy 'props' for my food photography, therefore I'm inclined to add this handy little tool to my collection of cook's tools, but might use it with extra care. Have you ever seen one of these, or do you have one, dear readers? |
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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