'I remember the wonder of being a child, when food was always exciting. But that magic I felt as a kid has often disappeared in our adult lives. I want to bring back the wonder of food on a monumental scale, to remind us just how magical food can be... and make us all feel like kids again.'
'Rob and I really enjoyed meeting Hassan, the shepherd near the Imilchil lakes, and we couldn't refuse his invitation for tea the next morning. So we headed to the market and bought some local delicacies to take with us - dates, figs and honey. The combination of figs, lemon and honey with the praline labna is simply too good to be true.'
Bizzy Lizzy's Good Things turned three in August and to mark the occasion I ate cake for breakfast this morning, and I think I might just eat some more for lunch and dinner. My friend, Pierre Issa, a.k.a. Pepe Saya, has partnered with me in the celebration and, thanks to his generosity, I have a delicious competition and prize giveaway for my readers.
We arrive at the truffière at Willandra Lane, Tarago on a depths of winter weekend morning, yet despite the pea soup outside, the rural views from the dining room window of Anne and Denzil's toasty warm cottage are breathtaking.
'I always refer to myself as a cook, not a chef. Even though I was formally trained, I truly believe that the best recipes are learned in the kitchen rather than the classroom... So, for my new book, I wanted to focus on home cooking, a subject dear to my heart.'
It's Saturday afternoon and I've just come home from my usual outing to the Capital Region Farmer's Market, as well as the Lifeline Autumn Book Fair. My 'nanna trolley' was overflowing with books, together with market-fresh seasonal produce. Later today, I plan to sit in a big, comfy chair in my sunny living room and thumb the pages of the new (old cookbooks) that I bought at the fair. But for now, my focus is being in the kitchen creating a dish or two from Valli Little's newest cook book delicious. Home Cooking. Valli Little is one of my favourite cookery writers. 'Sourcing, cooking, tasting and sharing food is one of life's great pleasures,' she writes. Readers will know that I share this philosophy and Valli's love of using fresh ingredients to create memorable meals.
Affogato [a-fa-ga-to]: Noun. A delicious beverage comprising a large scoop of premium quality vanilla bean ice cream with a freshly extracted shot of espresso coffee poured over it.
On our travels here and there, Peter and I will often seek out cafes on a quest for good coffee. My caffè of choice is a double shot macchiato with a splash of extra milk. There are times, however, when I'm craving an affogato. More often than not, Peter will order me an affogato, but (dependent on the cafe and our location) there are occasions when he says 'Don't be silly, they're not going to know what that is here!'. My somewhat indignant response to this is usually, 'Well then, I'll explain to them how easy it is to make one.'
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.