It's such a delight to be back in my kitchen after being away from home for several weeks galavanting across the UK and Europe. Spring has arrived in Australia, the days are gradually getting warmer and the sunshine now streams in through every window and French door in the house. My inner child is jumping with joy. ♥
Pialligo Farm Smokehouse has once again taken out top honours at Australian Bacon Week, with the judges naming Pialligo Estate's dry cured and smoked shortcut rashers as Australia’s BEST Artisan Bacon for the second consecutive year.
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.