For Christmas, my daughter surprised Peter with a gift of two packs of snap-frozen Tasmanian sea scallops, with creamy coloured flesh and beautiful orange coral still attached.
Courgette or zucchini flowers are treated like gold at my place. I can barely wait for the season, when our plants flower, providing these delicate and exquisite blossoms.
As we motored along the road leading to Padstow, I was in awe of the countryside – with its rolling hills, hedgerows and wildflowers galore, it was even prettier than I had imagined.
Vividly describing her arrival at the coast for a holiday, a friend excitedly scribbled onto a postcard to me "the seaside air is thin, crisp and salty, which is just how I like my chips!".
When one of my food heroes calls to let me know they're in town and asks if I'm free for a coffee, I'm there... especially if that person happens to be the lovely Lyndey Milan OAM!
MasterChef finalist, Alvin Quah, will be on deck to cook up some of his favourite seafood recipes at a Fishing Fair to be held on Sunday, 17 May at Googong's Beltana Park.
The festive feasting is officially finished at The Blue House. We've eaten our way through the Christmas ham, puddings, brandy custard and one or two boxes of panettone (!). Light and luscious foods now head up the agenda, along with daily cycling, swimming and post-dinner power walks.
'Falling in love with Rome came very naturally and easy to me. As an artist, photographer and a dreamer at heart, my imagination was captivated and inspired by the timeless grandeur, compelling beauty and irresistible ambience and spirit of this great city.'
'Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.'
‘I was sitting in a café in Hanoi watching the world go by,’ chef Luke Nguyen explains as he pours a cup of caramel-coloured Vietnamese coffee. ‘There were people exercising: doing Tai Chai, playing badminton and kicking around a bamboo shuttlecock. And next to me on these little stools were a pair of old men with long, silver beards. They were wearing scarves and berets--and, to my surprise, were speaking fluent French. I thought “wow, this is a great experience” and I wanted to speak to them and find out what life was like in the days of the late 1800s to 1954 during the French occupation.'
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I use Australian standard measuring cups and spoons in my recipes.