"Come for afternoon tea and I'll show you my new dining room furniture," read the invitation messaged by a dear friend. "I'll make some cheese scones and we can sit and chat over a gin and tonic."
In the 1970s, it was dinner-party de rigueur to serve small plates of beef stroganoff atop tiny shell noodles. Guests could eat the dish while standing; as they mingled and discussed the state of play on topics such as Gough Whitlam's leadership, the $1.3 million spent on Jackson Pollock's squiggly artwork known as Blue Poles, the aftermath of Darwin's Cyclone Tracey, and the inaugural Gay and Lesbian Mardi Gras held in Sydney as part of International Gay Solidarity Day.
Long time readers of this little blog might have realised that I have a thing for pears.
Browsing in local food markets, delicatessens, butcher shops, greengrocers, bakeries and supermarkets is among the "must-do's" whenever Peter and I spend time overseas. To us, this pastime is almost as enjoyable as visiting museums. Hence, our preference is to rent an apartment with a fully-equipped kitchen. That way, we can live, shop and cook like the locals.
Travel is grand, but it's such a delight to settle back in at home and spend time in my sunny kitchen.
Every time I see beef ribs in the butcher shop, my mouth starts watering. I love them so. Alas, my man doesn't have the same fondness for this delicious meat-on-the-bone indulgence. Perhaps I need to juzz up my recipe for beef ribs, or find one he's sure to like.
Greetings to you from Budapest in Hungary, where my summer holidays will soon be drawing to a close. This postcard depicts a stone statue of Saint Stephen (Szent István, 969-1038), King of Hungary, which sits on Gellért Hegy (hill) with the Danube River and Szabadság híd (Liberty Bridge) as the magnificent backdrop. It is one of my absolute favourite monuments in this most beautiful city.
"Chocolate and hazelnut: who can resist?" writes Taline Gabrielian, founder of Hippie Lane and creator of whole-food, plant-based recipes. "These easy no-bake brownies are almost too good to be true. You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!" Oh, I'm hearing you, girlfriend!
Chef and restaurateur, John Mcleay, of Melbourne's Red Spice Road, says that his love affair with Asian food started when he first set foot in Asia. He has fond memories of the sights, smells and sounds, which thrilled him; and he particularly enjoyed the sensory overload of the exotic foods sold at markets and street vendors.
"I have always loved birds. I love watching them move. However, it wasn't until university that I first kept [them] as pets or had any relationship with chickens other than my surname (synonymous with poultry in Australia, but no relation),"writes Rentachook founder, Dave Ingham, in the introduction to his book, Backyard Chickens - how to keep happy hens.
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
- Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.