Author and Advanced Accredited Practising Dietitian (AAPD), Sue Radd, has fond memories of climbing sour cherry trees, and watching her grandmother at work in her kitchen and garden in Croatia. She says her grandmother always taught her the value of homemade food and "unsprayed" produce.
My first taste of a gooseberry was during the 1960s in the garden of my friend Sandra's house. The family was English and Sandra's mother, Norah, grew rhubarb as well as the gooseberries.
The Good Things guide to last minute Christmas gifts for the foodie in your family. Happy shopping.
'Sweet potatoes are a commonly used soul food ingredient in the South,' writes Lance Rosen in the introduction to his recipe for a luscious-looking sweet potato pudding in his book, Temples of BBQ.
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.
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.
If you've been following my adventures on Instagram at all, you will be aware that Peter and I have only just arrived back home, after a whirlwind month of travelling in and around the New South Wales Southern Highlands, as well as the townships of Kiama, Gerroa and Gerringong in the Illawarra on the South Coast.
It can be said that both regions are distinctly beautiful parts of the world, and if one was looking to make a sea change or tree change, or take a short break from the world, then the Southern Highlands and the Illawarra should most certainly be at the top of the list of places for consideration.
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'.
'What does truffle taste like?' a reader asked recently. Good question. 'Well, it's sort of earthy,' I replied. 'Yes, they grow underground, so I figured that. But what are they like?' she replied.
In a delicious conversation with ABC Radio National's Margaret Throsby, MasterChef judge and food writer, Matt Preston, mentioned that most people only cook three recipes from any one of the cookbooks they buy; and said that he prefers to see a 'dirty cookbook', meaning a book that is loved and used, rather than sitting pristine on the coffee table. This has always been my philosophy too.
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I use Australian standard measuring cups and spoons in my recipes.