Retro: Steak Diane, Hasselback Potatoes and Bean Bundles‘One of the most obvious Spring delights is lamb,” Maggie Beer wrote in her wonderful Maggie’s Farm (Allen & Unwin). Yes, Spring lamb is young, fresh and delicious — just like our Australian cuisine.
To me, it's awe inspiring to watch Thai ladies, so deft at their craft, pounding a Som Tum or Green Papaya Salad. My first experience with Som Tum was at the Mindil Beach Sunset Markets in Darwin. It was a 35-degree C afternoon, and Peter and I sat on the beach (with about a thousand others), watching the sunset whilst relishing every morsel of this refreshing and flavoursome salad. It has since become a favourite on our menu at home.
Sometimes on a cold Saturday night you just want to stay in, watch a movie and eat a simple, home-cooked meal that wraps itself around you like a warm woollen throw.
MY FAVOURITE POSTCARD depicts Canberra during the depths of winter — completely surrounded by the snow-dusted peaks of the Brindabellas. Seeing that image on my way to the produce markets on recent weekends has made me glad to know that winter is really upon us. To my culinary mind, the cold snap means it’s time to get down to some serious cooking!
|
Welcome...Üdvözölöm
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
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|