"Gee you're a hard one to pin down," said a lovely friend, who has been trying to secure a lunch date with me for the last few months. "I know, I'm truly sorry. I'd really like to get together, but it's been crazy busy ever since we got back from Budapest," I replied with a sigh.
After enjoying summer months in the picturesque European countryside, I must confess that, once the jet lag passed, I felt a little jaded about coming home to the depths of winter in Canberra. "I want to play tourist again," I told Peter. "Some place not too far from home and, preferably, a destination we haven't previously explored." My wish came to fruition with the arrival of an invitation to visit the New South Wales Southern Highlands following the launch of the Fitzroy Falls food and wine cluster.
Hello there dear friends. I'm conscious that it's been a while since you heard from me, hence this short dispatch from Redleaf Farm at Fitzroy Falls.
Long time readers of this little blog might have realised that I have a thing for pears.
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.
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.
It was in the breakfast bistro of a hotel just off Kensington High Street in London two years ago that I first tasted the pork chipolatas that could well be classed as THE very best sausages I have eaten in my entire life.
My thoughts are with folks in parts of Queensland and northern New South Wales this morning, as I sit at my kitchen table enjoying the sunshine streaming in through the windows.
The excitement was palpable, despite the bitter cold, thick fog and mud that enveloped us when we arrived at Turalla Truffles near Bungendore one Sunday morning in July last year. Frisbee (pictured above), a key member of the team of trained truffle dogs, was there to greet us; together with property owners, Damian Robinson and his wife, Lindsay, and their daughter, Willa (pictured left, second image below).
Hello February. Most of the kiddies are back at school and folks have returned to work after the holiday season. The roads are busier first thing in the morning, not that we're out there mind you, it's just that Peter and I can hear the stream of traffic going past our house from about 6.30am onwards. Ho hum, I yawn quietly as I pull the linen sheet up over my head before drifting back into slumber for another hour or longer. So are the days of our lives in retirement.
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.