good things - Liz Posmyk
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Wine-braised oxtail - One Pan Roasts by Molly Shuster

5/9/2017

38 Comments

 
Wine-braised oxtail from One Pan Roasts by Molly Shuster (cover image appears courtesy Murdoch Books)
Wine-braised oxtail from One Pan Roasts by Molly Shuster (image appears courtesy Murdoch Books)
Oh goodie. According to the weather channel, "a polar blast is gripping southeastern Australia today." We've been warned to expect low level snow, thunderstorms, blizzard-like conditions, damaging winds, hail and freezing temperatures. Wot?! This is what happens when you spend summer in Hungary, and then arrive home gleefully thinking you've dodged much of the winter chill.


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Beef Stroganoff recipe and a little food history

22/8/2017

40 Comments

 
Swiss Brown Mushrooms - image from Unsplash, used via Creative Commons
In the 1970s, it was dinner-party de rigueur to serve small plates of beef stroganoff atop tiny shell noodles. Guests could eat the dish while standing; as they mingled and discussed the state of play on topics such as Gough Whitlam's leadership, the $1.3 million spent on Jackson Pollock's squiggly artwork known as Blue Poles, the aftermath of Darwin's Cyclone Tracey, and the inaugural Gay and Lesbian Mardi Gras held in Sydney as part of International Gay Solidarity Day.


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Sticky beef ribs with macadamia Bulgogi sauce

14/7/2017

23 Comments

 
Sticky beef ribs with macadamia bulgogi sauce
Sticky beef ribs with macadamia bulgogi sauce (courtesy Australian Macadamias)
Every time I see beef ribs in the butcher shop, my mouth starts watering. I love them so. Alas, my man doesn't have the same fondness for this delicious meat-on-the-bone indulgence. Perhaps I need to juzz up my recipe for beef ribs, or find one he's sure to like.


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The quest for good pork sausages and a recipe for curried bangers

16/4/2017

29 Comments

 
Butcher with striped apron and sausages
It was in the breakfast bistro of a hotel just off Kensington High Street in London two years ago that I first tasted the pork chipolatas that could well be classed as THE very best sausages I have eaten in my entire life.


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The simple art of cooking steak

9/3/2016

34 Comments

 
The simple art of cooking a steak by Liz Posmyk, Good Things
When travelling, more often than not I will order steak with a side of steamed vegetables for my evening meal. It's a simple dish, and one of my all-time favourites, particularly when it is done well (as opposed to well-done). 


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Recipe for Swedish meatballs and postcards from Stockholm's Vasa museet 

15/11/2015

31 Comments

 
My Swedish meatballs by Liz Posmyk, Good Things
Among the most memorable moments of our recent overseas trip was a visit to the Vasa Museet in Stockholm. It would be my second visit to both, and I was so excited to be taking my man to see this magnificent museum, I could barely contain myself.


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Apple Blossom Pie - memories of an Australian country kitchen by Kate McGhie

3/11/2015

7 Comments

 
Kate McGhie, author of Apple Blossom Pie - image courtesy Murdoch Books
Kate McGhie, author of Apple Blossom Pie - image courtesy Murdoch Books
Recipes are meant to be shared with a generous heart, if for nothing more than to encourage and inspire others to discover the wonder of food; to taste life through food and all its magic. 
                                                                                                        - Kate McGhie, in the introduction to Apple Blossom Pie 


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Borek with baby spinach, ricotta and minced lamb or beef

19/7/2015

18 Comments

 
Borek with baby spinach and minced beef by Good Things
'There are many borek-type recipes in Arab, Turkish and Armenian manuscripts, one of the oldest is sanbusak which is found in Massudi's Meadows of Gold. Another is oughi-dobrag - 'brains in a bag' - found in an eleventh-century Armenian manuscript.         
                                               - Arto der Haroutunian - Middle Eastern Cookery, 1982


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Pork Piccata - a Margaret Fulton classic

12/6/2015

24 Comments

 
Pork Piccata a la Lizzy
'Cookbooks have always intrigued and seduced me. When I was still a dilettante in the kitchen they held my attention, even the dull ones, from cover to cover, the way crime and murder stories did'. - Alice B Toklas.


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Slow-cooked lamb with quince and pomegranate

20/5/2015

40 Comments

 
Quinces on tree - still life by Liz Posmyk Good Things
'I am a little prone to romantic illusions and imagine our pheasants wandering around a quince orchard, but Colin advised me that the pheasants would peck at the fruit as it ripened, so there had to be a little adjustment to my dream' writes Maggie Beer in her book, Maggie's Farm. 'They inspire me so! Their look as a fruit, the beauty of the blossom and the diversity of uses of this often ignored fruit seem to me to be the essence of the country.'


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    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
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    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
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    - Liz Posmyk

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    NB: I use Australian standard measuring cups and spoons in my recipes. 

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    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
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    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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