When travelling, more often than not I will order steak with a side of steamed vegetables for my evening meal. It's a simple dish, and one of my all-time favourites, particularly when it is done well (as opposed to well-done).
34 Comments
 'I think of making butter as stirring sunlight through the cream, and as a child I always sat on the sunniest corner of the verandah to make it. As I turned the wooden paddle, always in the one direction, the cream thickened, then deepened in colour. It thickened more and began to sweat, then suddenly gushed its buttermilk. The butter had to be washed three times to clean all the buttermilk out of it, otherwise the butter did not keep well. Then we salted it with much more salt than we would use today.' - Eric Rolls AM, A Celebration of Food and Wine, UQP, 1997. |
Photo Jay Cranon
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind Good Things. Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers and chefs, and news on food and cooking.  Search by topicNB: I use Australian standard measuring cups and spoons in my recipes.
All
 |
