After reading about the change of lifestyle and weight loss success of the Good Things team, a number of readers contacted me, asking if I would share some recipes from our eating plan and talk about the kinds of food we have been enjoying.
When a food producer presents you with a fine sample of his (or her) goods, I believe that you should treat the product with absolute respect. For example, this beautiful Rainbow trout, which came snapping fresh from the Robertson Trout Farm in the NSW Southern Highlands.
As we motored along the road leading to Padstow, I was in awe of the countryside – with its rolling hills, hedgerows and wildflowers galore, it was even prettier than I had imagined.
Vividly describing her arrival at the coast for a holiday, a friend excitedly scribbled onto a postcard to me "the seaside air is thin, crisp and salty, which is just how I like my chips!".
MasterChef finalist, Alvin Quah, will be on deck to cook up some of his favourite seafood recipes at a Fishing Fair to be held on Sunday, 17 May at Googong's Beltana Park.
The festive feasting is officially finished at The Blue House. We've eaten our way through the Christmas ham, puddings, brandy custard and one or two boxes of panettone (!). Light and luscious foods now head up the agenda, along with daily cycling, swimming and post-dinner power walks.
'Imagine a world without herbs and spices! What if there were no such thing as vanilla ice cream, cinnamon buns or the aromatic flavour of juniper in gin? [And no] basil pesto, Worcestershire sauce, mustard, pickles, chilli sauce, seeded breads or tacos topped with zesty salsa!'
Strolling around the picturesque village of Berrima in New South Wales recently, Peter and discovered a delicious and quirky larder door, tucked away at the bottom of the stairs leading down from the main street. I'd like to introduce you to the store owners, chefs Veronica Stute and Justin Wells, a.k.a. Two Skinny Cooks.
‘I was sitting in a café in Hanoi watching the world go by,’ chef Luke Nguyen explains as he pours a cup of caramel-coloured Vietnamese coffee. ‘There were people exercising: doing Tai Chai, playing badminton and kicking around a bamboo shuttlecock. And next to me on these little stools were a pair of old men with long, silver beards. They were wearing scarves and berets--and, to my surprise, were speaking fluent French. I thought “wow, this is a great experience” and I wanted to speak to them and find out what life was like in the days of the late 1800s to 1954 during the French occupation.'
One after the other the fishermen on the wharf reeled in their catch as we looked on from the timber deck on the historic cargo shed-turned-restaurant above. Watching the sunset with 180 degree vistas of ocean, lake and mountains was nothing short of magnificent. The freshness and quality of our meals—coupled with salty air and the theatre of the anglers on the fishing platform below—made for a most memorable evening.
Hello. I'm Liz, the writer, cook and traveller behind 'Good Things'.
Search by topic
In My Kitchen - IMK
Opens 1st of the month deadline 10th
VISIT THE KITCHENS OF MY BLOGGER FRIENDS
AROUND THE GLOBE:
Slice of Torch Ginger (late)
Spoon in a Saucepan
On the move in the Galley
Allotment 2 Kitchen
I'll be There with a Fork
Green Gourmet Giraffe
Around the Mulberry Tree
Cooks with Evie
The Veg Hog
A Little Lunch
Napoli Restaurant Alert
Lamb's Ears & Honey
Food and Tools
Good Food Week
Please Pass the Recipe
Feeding My 3 Sons
Miss Food Fairy
Spades. Spatulas & Spoons
Lavender & Lime
My Kitchen Witch
Plus Ate Six
Mae's Food Blog
Fig Jam and Lime Cordial
Good Things (that's me)
Weights & measures
I use Australian standard measuring cups and spoons in my recipes.