'Someone is sneaking into the kitchen and eating all the brioche, but don't worry, I scared them off!' wrote Peter in a comment when I posted this photo on Facebook.
Apricots are in abundance at my local farmer's market and greengrocer right now. I love eating them fresh from the hand - with that burst of soft, sweet tasting flesh. Sometimes they have been picked a little too early and that's when they're perfect for baking into a tart.
'I've baked a strawberry tart. Would you like to come over and try it?' came the message from dear friend, C, who, fortuitously, lives less than a kilometre from my home, and has also recently retired. Okay, I realise I shouldn't be using a cliché here, but my response to her was: 'Is the Pope a Catholic? That'd be lovely, I'll be right over!'
Creamy, dreamy and totally divine are among the descriptions that spring forth when friends and family sample this raspberry vanilla creation of mine. It's one of the most popular desserts on my repertoire.
A few months ago I was one of just a handful of cooks from across Australia invited to preview the Tefal Cuisine Companion. At an exclusive launch held at the Sydney Seafood School, I received a big box containing my very own, complementary Cuisine Companion and was signed up as a Founding Member of the 'Cuisine Companion Club' (an online community for those who own a Cuisine Companion).
Canberra is renowned for having four distinct seasons and I'm always amazed at the cool nip in the air that greets us on the morning of the first of March every year. It's Autumn now – one of the best times in the nation's capital. The days are crisp and pleasantly balmy, while the nights are much cooler, meaning it's much easier to sleep. A welcome addition after our hot, dry summers.
Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form
a story borne from the wisp of an idea. I also greatly enjoy cooking
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.
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NB: I use Australian standard measuring cups and spoons in my recipes.