This jar of blood orange honey that I purchased from Two Skinny Cooks larder door in Berrima is sitting on my kitchen bench and, as you can see, it's begging to be opened and enjoyed. Crumpets or toast? What say you, my friends?
It's October already, the season has changed from winter to spring, and it's time for me to join my friend, Celia, from Fig Jam and Lime Cordial and a gathering of other cooks from around the globe, as we give the world a peek into our kitchens. So, getting right onto it, front and centre in my kitchen is the jar of honey above. Stay tuned for my conversation with Justin Wells and Veronica Stute, the folks behind the Two Skinny Cooks label.
In my kitchen there are lots of avocados, which are in plentiful supply this season according to reports from the ABC. Apparently 'about 60 per cent of New Zealand's expected crop of five million trays is destined for Australia', which may cause a glut of fruit. Queensland avocados are ever so creamy and there were 6.5 million trays produced this season from that State's 400 growers. Wow!
We're enjoying the avocados with vine ripened Queensland tomatoes on Peter's favourite 'Avocado Smash' on seeded bread topped with Red Kelly's Tasmanian pepperberry and lake salt. Yum!
We found these tiny Avanti espresso glasses in a quirky little store in Byron Bay. They're perfect for that shot of macchiato.
One of the most flavoursome coffees we've tasted is this one from Pablo & Rusty's, purchased from a cafe in Newcastle.
I'm looking forward to trying this bacon jam made by the lads at Pialligo Farm Smokehouse (#) right here in Canberra.
Ditto for these confit cherry tomatoes from Pialligo Farm Smokehouse (#). I'm expecting they will be simply divine! How would you serve them, my friends?
And finally, I printed a couple of inspirational quotes recently for my fridge... both of them particularly took my fancy. The first one because I really do need reminding that I'm retired and I should take the day off and just sit and read!
This second one impressed on me the values taught to me by my Hungarian immigrant parents and reminded me of long-passed grandparents and prior generations who lived through such difficult years and raised their families with very little.
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#Client: in the interests of transparency please be aware that I work as a writer and PR on an ad hoc basis with Pialligo Estate. However, I have most certainly not been paid to showcase the bacon jam and the confit tomatoes in this post, nor was I asked to promote them. That said, for those who may be interested, these products will be available from the Farmhouse Shop later in 2014 when it opens.
Tell me dear readers, what's happening in your kitchen this month? Are you excited that the seasons are changing in your part of the world? Do you happen to collect inspirational quotes? And have you ever made bacon jam?
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
- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.