good things - Liz Posmyk
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Luke Nguyen’s France: a masterclass, sardine farcie recipe and conversation with the chef

22/4/2014

 

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Chef Luke Nguyen hosts a masterclass at Red Lantern on Riley. Image by Liz Posmyk
‘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.' 
 
      - Chef Luke Nguyen talking about his experiences at Luke Nguyen's France masterclass in Sydney


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Spaghettoni with seafood a la Lizzy

20/3/2014

 
Spaghettini with seafood by Liz Posmyk Good Things
One after the other the fishermen on the wharf reeled in their catch as we looked on from the timber deck on the historic cargo shed-turned-restaurant above. Watching the sunset with 180 degree vistas of ocean, lake and mountains was nothing short of magnificent. The freshness and quality of our meals—coupled with salty air and the theatre of the anglers on the fishing platform below—made for a most memorable evening.
The Wharf at Merimbula NSW by Liz Posmyk


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Tiger prawns with chilli, garlic and parsley - a la berardo's

6/3/2014

 
Tiger prawns with chilli, garlic and parsley a la berardo's
You know that feeling when you're on holiday somewhere special and you wake up early when the sun's just rising and there's the promise of a beautiful day, and the sea is clear and calling your name, so you go for a swim before breakfast but you're still in the water at midday because the waves are just so darned delicious and there are schools of fish swimming at your toes, and besides, you're sure there's some mighty fine tucker to be devoured with gusto whenever you're good and ready? Yeah that!



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Prawn and strawberry salad with poppyseeds + a 'good things' Valentine's Day Recipe Roundup

9/2/2014

 
Prawn and strawberry salad with poppyseeds
'From the obligatory [special] dinner to the unexpected glass of fresh-squeezed juice, the act of preparing food for another (or with another) speaks louder and clearer than most words. It says, with no exceptions, I love you. I want you. I care for you. You are worth the effort.'
                                                        — Martha Hopkins and Randall Lockridge, InterCourses : An aphrodisiac cookbook


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Salad of prawns, asparagus, cucumber and dill

4/1/2014

 
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Fresh, light and healthy. That's my vision for 2014, in terms of both the food I prepare and how I'd like to feel from head to toe. I'd like to spend more time at the beach, too, basking in the goodness of the sun, surf and sand. Sounds like a well-considered plan, no? Well, let me tell you, things are well underway.


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Party paella + Taylors Wines giveaway

4/12/2013

 
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'Is not possible!. He tell me I not know how to make-a paella! I tell him paella is-a Spanish, not Cockney-stinking eel pie! I make-a paella like my mama! My mother's recipe is big in Barcelona!'
                                                                 — Manuel (the waiter) to Basil Fawlty, The Anniversary Party, Fawlty Towers


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Postcards and Morsels - far north Queensland wellness getaway

6/10/2013

 
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'Sit down and relax while I make our breakfast, Mum,' my daughter said as she flung open the plantation shutters on the portico overlooking the pool. Moments later the room was bathed in the warmth of the morning sunshine, with shimmering ripples of spectral colour and light from the tropical oasis outside reflecting onto the interior walls.


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On creamy seafood chowder and a condensed tale of the sea

20/7/2013

 
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In the late 1950s my father, the gentleman barber who liked to be known as 'Andre the Great', spent a few hard earned pounds on a very fine full-length leather coat.  And with the docket from that investment he managed to win for himself a little Fiat motor car that would herald the beginning of many seaside adventures.


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Luke Nguyen's warm mango & prawn salad recipe

28/1/2013

 
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Luke Nguyen says his warm mango and prawn salad 'is a great example of a dish that has both Vietnamese and French elements'.
Just prior to Christmas, I purchased a 3kg box of Austral Fisheries wild-caught tiger prawns. Austral Fisheries operates a fleet of ten prawn trawlers in the Northern Prawn Fishery situated off the coast of northern Australia.  The fishery was established in the late 1960′s and is Australia’s most valuable fishery. The company's Banana and Tiger prawns have been certified as 'sustainable and well managed' by the Marine Stewardship Council (MSC).  

We've been cooking our way through that box of prawns and I have to tell you, the quality is outstanding!  Austral's trawlers are fully refrigerated, allowing the crews to grade, pack and freeze the prawns on board within a short time of them being caught. Thus, that ocean freshness is truly locked in.

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Rick Stein's Gremolata Prawns

15/12/2011

 

Rick Stein's Gremolata Prawns

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If you love eating and cooking with prawns, then please allow me to share with you one of my favourite recipes: Rick Stein's Gremolata Prawns. This is the first dish I cooked for Peter in the early stages of our dating and, almost seven years later, I believe it must have been quite a hit!

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    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
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    - Liz Posmyk

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    NB: I use Australian standard measuring cups and spoons in my recipes. 

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    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
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    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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