 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.
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 Leading Australian pastry chef and chocolatier, Kirsten Tibballs (image courtesy Murdoch Books) 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'.  Truffled macaroni cheese from Rodney Dunn's The Truffle Cookbook (image courtesy Lantern) '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. 
Jude Blereau's Green lentils, caramelised pear & pedro ximenez salad (image courtesy Murdoch Books)
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.
 Food for Sharing Italian Style - avocado smash (image courtesy New Holland Publishers) In the introduction to her latest book, Food for Sharing Italian Style, Liliana Battle, shares a narrative about watching an elderly couple who were sitting at the table next to her in a restaurant. 'I smiled, and thought how nice it was to see two people well into their eighties still going out... to enjoy a meal together. Then I watched as they just sat there, not speaking, not even looking at each other. It was almost painful to watch... but then the waiter came out and placed a plate of food in front of each of them... they talked, they laughed and they came to life in front of my eyes,' she writes. 
Fig, millet + dark chocolate bites from A Year in My Real Food Kitchen by Emma Galloway
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.
Shane Delia's grilled haloumi with soumac and pomegranate dressing (image courtesy Murdoch Books)
There's something very alluring about an award-winning chef who says "I'm not a natural TV presenter or a travel guide. I'm not a celebrity chef, or wanting to be. I am just a cook from Melbourne who loves his life and all that it encompasses."
 Whoa now. Are you seriously trying to tell me that it's April already? If things in your part of the world are as crazy busy as mine, then you, too, will be wondering what happened to January, February and March. I'm already planning things for July - the middle of the year. I suppose it'll be Christmas before we know it! 
Stuffed courgette flowers with Taleggio, courgette pesto & toasted almonds from Luca's Seasonal Journey
As autumn nights grow cooler, I visit my kitchen garden every morning and look, wistfully, at the courgette (zucchini) flowers, knowing that soon they will be no more. They are one of the seasonal delights of the warmer months. Plucking the last of the delicate golden buds, I am keen to celebrate them with a suitable dish.
 Rain came tumbling down as we made our way up Broad Street towards The Paragon in Bath. As we turned the corner, the cobalt facade of a bookstore caught my eye and I pulled Peter by the arm towards the entrance. |
Welcome...Üdvözölöm
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 and cooking. - Liz Posmyk 
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NB: I use Australian standard measuring cups and spoons in my recipes.
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