In the introduction to her latest book, Food for Sharing Italian Style, Liliana Battle, shares a narrative about watching an elderly couple who were sitting at the table next to her in a restaurant.
'I smiled, and thought how nice it was to see two people well into their eighties still going out... to enjoy a meal together. Then I watched as they just sat there, not speaking, not even looking at each other. It was almost painful to watch... but then the waiter came out and placed a plate of food in front of each of them... they talked, they laughed and they came to life in front of my eyes,' she writes.
Mascarpone made an appearance in my kitchen in the late 1970s, when I first tried my hand at making that wonderful layered Italian dessert, Tiramisu. Now, almost forty years later, I wish I had a penny for all the times I have purchased a tub of the rich and creamy curd 'cheese'. If only I had tried making it home back then!
Blue is good for you, according to award winning nutritionist, Catherine Saxelby. In her latest book, Complete Food and Nutrition Companion, Ms Saxelby reminds us that blueberries are 'one of today's superfoods... bursting with nutrition and flavour, packed with antioxidants and very low in kilojoules'. I like hearing this, particularly given that my body has been craving blueberries lately, and as such I have a good supply of them in the fridge.
"Yummy, I want to know how to do that," my friend 'The Dog' commented when he saw the cafe-style hotcakes I'd made for Peter's breakfast last weekend.
It's mid October, technically Springtime in Australia and yet there was still a distinct chill in the air biting at my face and ears as we cycled around the local duck ponds this morning. Not surprising, as we had spotted snow on the Brindabella ranges just last weekend.
Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form
a story borne from the wisp of an idea. I also enjoy cooking and travelling.
Join me as I share with you recipes for all seasons, 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.