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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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.
 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.  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. 
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).
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. 
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. 
'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. 
'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. 
'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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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 and cooking. - Liz Posmyk  Search by topic
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NB: I use Australian standard measuring cups and spoons in my recipes.
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