"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.
Flipping through the pages of Yotam Ottolenghi and Sami Tamimi's book, Jerusalem, I came across a dish that sounded most unusual and is said to be unexpectedly delicious. Indeed, the combination of garlic and tomatoes with feta and shellfish had me salivating.
The months are zooming by and here we are at the mid-point of the year once again. The last few leaves, in various shades of autumn, have been blown off my Japanese maple tree by bitterly-cold wintertime winds. And the temperature has already dropped down to minus four degrees C this week!
Throughout autumn months, stalls at local greengrocers and farmer's markets are brimming with produce from the earth, orchard and forest. Think good things like truffles and mushrooms; squash and pumpkins; apples, quinces and pears; and walnuts and chestnuts.
One of the things the foodie traveller MUST do whilst in the city of Bath is to visit Sally Lunn's historic eating house and partake in a Sally Lunn bun with whipped butter and jam. A cup of English tea is the quintessential accompaniment.
The scent of cloves always takes me back to the early 1960s. I am reminded of the grey-haired school dentist in his pure-white jacket, and the soothing qualities of eugenol paste, made from an ingredient in clove oil, that he used as a temporary filling and analgesic.
One of my favourite local destinations is the New South Wales Southern Highlands, an area renowned for its lush landscapes, picturesque villages, fascinating history, and burgeoning food and wine scene.
Just popping in momentarily to let you know that things might seem a little bit different around here for a short while, as Peter and I embark on another exciting adventure.
Call me quirky if you will, but the older I get, the more I love having mismatched blue crockery.
Lately, there's been a wee nip in the air and mists draped over the hills towards Mulligan's Flat. So I've stepped up our breakfast to include a bowl of rib-sticking porridge—said to be the "chief o' Scotia's food" by poet and lyricist, Robbie Burns.
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
NB: I use Australian standard measuring cups and spoons in my recipes.