 Chestnut and mushroom soup (courtesy Chestnuts Australia) Throughout autumn months, stalls at local greengrocers and farmer's markets are brimming with produce from the earth, orchard and forest. Think good things like truffles and mushrooms; squash and pumpkins; apples, quinces and pears; and walnuts and chestnuts.
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"As you get older, you might notice that maintaining your usual weight becomes more difficult..." advises an article on the Mayo Clinic website. The good news, according to the writer, is that "the hormonal changes of menopause might make you more likely to gain weight around your abdomen, [rather] than around your hips and thighs." Oh, yay, not!
The day becomes more solemn and serene
When noon is past there is a harmony In autumn, and a lustre in its sky, Which through the summer is not heard or seen, As if it could not be, as if it had not been. - English poet, Percy Bysshe Shelley, Hymn to Intellectual Beauty, 1816  Roasted vegetables on couscous with Moroccan dressing from Food as Medicine Author and Advanced Accredited Practising Dietitian (AAPD), Sue Radd, has fond memories of climbing sour cherry trees, and watching her grandmother at work in her kitchen and garden in Croatia. She says her grandmother always taught her the value of homemade food and "unsprayed" produce.  It's another scorcher out there, and I have enjoyed not one but two swims today. I've been meaning to share a stone fruit dessert recipe with you, but truth is the only baking I'm doing lately is when I am lolling about in the open air swimming pool, soaking up some delicious Vitamin D from the sun.  A few days before the festive season, we watched the Simply Nigella Christmas Special on the ABC. One of the dishes Nigella prepared in that episode very much appealed to the both of us.  Seeing trays of deep-red heirloom tomatoes showcased at local greengrocers takes me back to summertime in the 1960s, when my father, András, grew a meaty and flavoursome Hungarian Oxheart variety from seed.  The 1970s are long gone, which means that entertaining a group of friends no longer means slaving in the kitchen over a hot stove for hours (if not days) before the event. I'm mentioning this because, no doubt, there are those who are already in a flap about 'the big day' that's so quickly approaching. Yes, you know what I'm talking about. I can see you nodding!  Sweet potato pudding with pecans from Lance Rosen's Temples of BBQ 'Sweet potatoes are a commonly used soul food ingredient in the South,' writes Lance Rosen in the introduction to his recipe for a luscious-looking sweet potato pudding in his book, Temples of BBQ. 
Cauliflower, baby spinach, hazelnuts and at least a couple of different kinds of cheese are among the ingredients that I always have at hand in the refrigerator.
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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 
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NB: I use Australian standard measuring cups and spoons in my recipes.
Winner ABC's 2015 Australia Cooks competition,
ACT (mains category)
Meet the Chefs - recipes featured on Australian Asparagus Council website
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