I have always been one to celebrate the changing of the seasons – particularly when it comes to the abundance of fresh new produce that arrives at local greengrocers and fruit markets. The tender spears of asparagus that herald Spring; plump mangoes and cherries in Summer months; crisp apples and sweet pears in Autumn; and those wonderful root vegetables during the depths of Winter.
Being in my 50s, I seem to have reached that stage in my life where I have everything I could want and need, and I rarely ever covet anything.
One of my favourite guest presenters at my former cooking school was French-born cookery writer and television chef, Gabriel Gaté. Not only is Gabriel a magnificent cook, he is also a delightful person.
If you were to ask me if my Peter and I had any unusual identifying features to help you spot us in a crowd, I would wink and say to you, 'Look for the handsome middle-aged couple sporting bright shiny halos and baggy clothes.'
Earlier this week, I was disappointed to have logged into Facebook to find that I had just missed my friend Anneka Manning's BakeClub Kitchen live session. Her current Make Me a Baker group was in the middle of a 'Rise to the Occasion' hands-on class, and I would have loved to see the goodies that they were baking. I managed to catch the tail end of the session, and it sounded like great fun.
As I tasted the blood orange icing I had prepared for my little cupcakes yesterday, I swear that the flavour was so good and so reminiscent of sherbet, I was transported right back to my childhood in the 1960s.
In an interview with Michael Williams on ABC RN's Blueprint for Living program, Kirsten Tibballs, renowned Australian chocolatier, pastry chef, and author of a new book titled Chocolate, spoke about the versatility of chocolate and how 'it always brings everyone so much pleasure'.
A Year in My Real Food Kitchen is the second book from Emma Galloway - former chef, photographer and creator of the multi-award-winning food blog, My Darling Lemon Thyme.
A rug shopping trip to IKEA earlier this week led me to discover this Swedish-style multigrain bread baking mix produced and sold by the iconic Scandinavian chain.
It's almost the weekend, when many cooks who work full time during the week turn their thoughts to baking. Even though I have retired, I can still remember when Saturdays and Sundays were reserved for special 'me-time' in the kitchen. Is it like that at your place too?
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.