Australians know how to celebrate around food and wine, particularly as we are blessed with some of the finest produce in the world. Throughout the year, there are food and wine events held in cities and towns across Australia — some are more low key than others, but all capture the spirit of indulgence in good things food and wine.
My first few encounters with chef Mork Ratanakosol took place when his contemporary Thai restaurant was a delicious secret tucked away in a side alley of a suburban shopping centre. With such an innovative and original menu, and flavour-packed food, I had always imagined that Morks was destined for bigger and better things – so I was none too surprised when the establishment relocated to the Kingston Foreshore in springtime last year.
Watching the food and wine scene blossom and grow over the years in my home town of Canberra has been nothing short of tremendous. The area now boasts a number of award-winning wineries, smokehouses, bakeries, and brewers among a delicious list of local producers. Meeting the makers has been at the top of my list of good things to do in and around the region. Now, the innovators behind a street food event called 'The Forage' have created the ideal opportunity for Canberrans to get up close and personal with the faces and producers behind the businesses and the produce.
Spring is perhaps the most beautiful of the four seasons that we enjoy here in Canberra, the capital city of Australia. Perhaps as a celebration of sunshine and warmer days, there are festivals and events galore — including Floriade and Nightfest, the Canberra International Film Festival, The Canberra Latin Dance Festival, Tidbinbilla Extravaganza, as well as — perhaps one of my absolute favourites — the Thai Food and Cultural Festival, which is held at Sala Thai on the grounds of the Royal Thai Embassy.
'Dear Liz,' read the invitation, 'At V Spot Café, we are passionate about promoting clean eating and nutrient dense, minimally-processed food that is low in sugar and high on taste. We’d love to showcase a delicious range of breakfast items from our menu. With this in mind, we hope you can join us for an intimate evening of Breakfast (our way) for Dinner.'
Among the gems in my library of cookery books is a 1970 edition of The Colonial Cookbook, which is an abridged version of the first Australian cookbook, The English and Australian Cookery Book: Cooking for the Many as well as the 'Upper Ten Thousand, which was written by 'An Australian Artistologist', Edward Abbott and published in 1864.
Floriade, Canberra’s world-class floral extravaganza, returns to Commonwealth Park for its 27th year in September, promising another fantastic program of events inspired by the 2014 theme: Passion. In addition to the outstanding flower displays, visitors to Australia’s largest celebration of spring can pick up gardening tips from experts; learn to recognise the different spice and herb profiles in wine and food; listen to inspiring musical performances; enjoy delicious culinary demonstrations by world-renowned chefs; and keep the youngters entertained with a fun line-up of activities.
Would you believe it if I told you that I'm doing a (one-legged) happy dance right now, dear readers?! Yes, indeed I am! I'm super-excited because Commendatore Antonio Carluccio, one of my culinary heroes, is visiting Canberra as the Patron of this year's Canberra & Capital Region Truffle Festival.
The 2014 Canberra & Capital Region Truffle Festival begins on 21 June and I'm absolutely delighted to partner once again with Anne and Denzil Sturgiss from Tarago Truffles who have generously offered readers of Good Things the opportunity to WIN a truffle hunt for two during this year's season.
International celebrity chef Antonio Carluccio has been hunting and collecting truffles, mushrooms and other fungi for most of his life. From the age of seven, Antonio would forage with his father in the woodlands of Piedmont in the north-west of Italy.
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.