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.
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.'
'Dear Lizzy. The 2015 olive harvest is approaching and we'd love to invite you and Peter to join us with Kangaroo Valley Olives to be an olive farmer for a day,' came the delicious invitation from my friend and colleague, Jacqueline Weiley of Foodscape Tours.
'If it's work, do it fast. If it's food, eat it little by little', says a Filipino proverb. Perfect, for that's exactly how I like to savour these bite-sized morsels of Inihaw na Baboy or grilled pork skewers with banana ketchup.
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.