It's a rainy autumn Sunday and there's sufficient chill in the air to remind me that winter is coming. I've switched on the heating for the first time, and in my kitchen there's a pot of smoked hock and lentil soup simmering gently on the stove.
Today I will road test a salt grater from Rivsalt (pictured top), kindly sent to me from the people at The Cooking Company. I love the stylish and simple, innovative design of this item. Although I try not to use too much salt in my cooking, the grater set and the accompanying rock salts will be appreciated and utilised in my kitchen.
There's a pair of pears on the fruit platter in my kitchen. Peter and I enjoy eating them fresh from the hand during autumn months. They are the perfect post-cycling, post-swimming snack food.
It's only four days since I arrived home from Words to Go/Tasting Australia in Adelaide, and already it seems so long ago. I have yet to pack away the good things that I brought back with me, so it's only fitting that I share them with you (along with a few other products) before they go into the larder.
During my visit to Adelaide, I was treated to a five-course breakfast at Jamface by Poh - a quirky little cafe at Central Market, owned by the delightful author, artist and cooking celebrity, Poh Ling Yeow. This jar of 'good morning strawberry' jam was among the assortment of foodie gifts in a Tasting Australia goodie bag. In an upcoming article, I'll tell you all about the breakfast.
After a tour of the Central Market, my Words to Go colleagues and I were treated to a superb lunch, presented by the folks at Lucias, a famous Italian outlet at the market. Wait until you see the photographs from the lunch. This jar of classic Napoletana sauce was a gift from Lucias.
These French style lentils are always in my larder. I just love how they keep their texture in soups, stews, and braised dishes. They are also great in salads.
I've had to keep Peter away from this jar of Mac-Cao from Rainforest Foods until I could photograph it. It was amongst the goodies in a hamper sent to me recently by the good folks from Australian Macadamias. It sounds delicious, don't you think?
I spotted this slab of chocolate panforte by Baylies at the airport as I was leaving Adelaide. The company is a family owned South Australian business, which prides itself on premium gourmet products. I will report back once we have tasted it.
The award winning honey macadamia spread (above left) is produced by Saghtar Fine Foods, a small family business in the Northern Rivers region of New South Wales. The raw Blue Gum honey (above right) is produced by Buzz Honey, a family owned business in the Adelaide Hills.
While in Adelaide, my Words to Go colleagues and I were treated to a tour of the TAFE SA Regency International Centre for Tourism, Hospitality and Food Studies at the Le Cordon Bleu Campus. In an upcoming article, I will share postcards and morsels from our visit, and the chocolate class led by a master patissier. Stay tuned.
With winter just a few weeks away, it's comforting to have a few jars on the best available Australian honey in my kitchen. The natural Living Honey (above) is produced by a small family of beekeepers on Kangaroo Island.
One of my dear friends has a passion for all things cheese, so I picked a pack of Maggie Beer quince paste for her as a gift. I thought it might travel better via aircraft than cheese.
This post is my monthly contribution to a round up hosted by my friend Maureen, who is presently recovering from surgery on her back. I do hope she is resting!
Note: all images are © Good Things.
Now it's your turn. Tell me, dear readers and fellow cooks, what's happening in your kitchen this month? What's cooking, and what good things have you added to your larder recently?
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
Search by topic
NB: I use Australian standard measuring cups and spoons in my recipes.