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.
One of the great joys of working in and around the world of food, as I have done for many years now, is that I have had the opportunity to meet, and spend time in the company of, some really awesome folks - farmers, food producers and chefs, as well as fellow cooks and food writers.
Canberrans will have a rare opportunity to spend time in the company of the folk from Feather and Bone, in a MasterClass and five-course Feast of the Beast banquet to be held at Pialligo Estate this weekend.
Recipes are meant to be shared with a generous heart, if for nothing more than to encourage and inspire others to discover the wonder of food; to taste life through food and all its magic.
Tim Crick reckons he's a 'bit of a cranky chef', but I have formed the opinion that he's a good man, especially when it comes to the delicious and honest food he cooks for his diners at Crowes Restaurant, The Gundaroo Colonial Inn.
'There's so much pleasure in making a delicious dish from something you grew yourself.'
When one of my food heroes calls to let me know they're in town and asks if I'm free for a coffee, I'm there... especially if that person happens to be the lovely Lyndey Milan OAM!
'I'm really thrilled about finding a home at SBS Food, amongst such stellar company. It's going to be great fun to share my friends and family - my original cooking heroes - and a lot of the creative chaos involved in renovating, making art, raising two furry sons and running a market stall from the burbs of Adelaide.' – Poh Ling Yeow
Next time I'm in Tasmania, the first place I'm heading to is North Hobart, to seek out Sweet Envy, a hugely popular, old fashioned cake shop, bakehouse and sweet parlour rolled into one!
'I’m probably the laziest cookbook writer going around, in that I just put the food I eat normally into my cookbooks, and cook from them as well,' says former lawyer, Adam Liaw. The popular television presenter, bestselling cookbook author, MasterChef Australia winner, Wall Street Journal columnist, and UNICEF Australia's National Ambassador for Nutrition has remained ever so humble despite his huge success. To my mind, it's that quality, as well as his inspired cooking, that makes him so very likeable!
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and chefs, and news on food and cooking.
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I use Australian standard measuring cups and spoons in my recipes.