Culinary legend, Charmaine Solomon OAM, was a regular and hugely popular guest at the cooking school that I co-owned once upon a time. Whenever Charmaine presented a cookery class, together with her late husband, Reuben, you knew the event would be a crowd pleaser.
Goat curry made its way into my life sometime in 2005, together with a completely new lifestyle following the breakdown of my 27-year marriage. I was living on my own for the first time ever and an entirely different (and delicious) world had opened up to me.
That kind of change is somewhat curious. At first, it's daunting, as you've become so accustomed to living (or not) your life in a certain way, and old habits really do die hard. First and foremost, you have to get used to your own company, and that can be a mixture of feeling ever so lonely, yet knowing you're embarking on an awesome adventure. And then after a while you start to find your way, settling in to fresh routines, making new friends and trying new things. It's like dipping your toes into an icy-cold ocean, then gradually immersing your body in the cold water a little at a time, and finally plunging confidently into the briny deep — relishing the invigorating refreshment that it offers.
Peter travels often with his work and always brings home tales from his adventures and goodies for me in his suitcase. He has a list of favourite restaurants and eateries across Australia, from Hobart in Tasmania to Darwin in the Northern Territory, and as far afield as Thursday Island in the Torres Strait to Perth in Western Australia, and Warrnambool in Victoria to Orange in New South Wales.
Chinese-Malaysian born Perth food blogger, The Food Pornographer (TFP), posted an interesting article once about her first experience with a hot BBQ roast chicken and suggested various tasty ways to serve it. Reading TFP’s story brought back memories and inspired me to share my musings on the subject.
Hello. I'm Liz, the writer, cook and traveller behind 'Good Things'.
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I use Australian standard measuring cups and spoons in my recipes.