good things - Liz Posmyk
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In my springtime kitchen 2017

3/9/2017

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Superb Fairy Wren plate in the kitchen of food writer Liz Posmyk
Spring has arrived in Canberra, but with frosty mornings and a bitter chill in the air, I'd say the season has changed in name only. We're back at home after a two-day getaway to Fitzroy Falls in the glorious Southern Highlands of New South Wales. With it's flourishing food and wine scene, lush scenery and picturesque villages, it's among our most favourite destinations in Australia.


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On cheese scones and the golden years of retirement

25/8/2017

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Cheese scones - photo Liz Posmyk Good Things
Christine's cheese scones and afternoon tea
"Come for afternoon tea and I'll show you my new dining room furniture," read the invitation messaged by a dear friend. "I'll make some cheese scones and we can sit and chat over a gin and tonic."


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Beef Stroganoff recipe and a little food history

22/8/2017

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Swiss Brown Mushrooms - image from Unsplash, used via Creative Commons
In the 1970s, it was dinner-party de rigueur to serve small plates of beef stroganoff atop tiny shell noodles. Guests could eat the dish while standing; as they mingled and discussed the state of play on topics such as Gough Whitlam's leadership, the $1.3 million spent on Jackson Pollock's squiggly artwork known as Blue Poles, the aftermath of Darwin's Cyclone Tracey, and the inaugural Gay and Lesbian Mardi Gras held in Sydney as part of International Gay Solidarity Day.


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Pear and muesli muffins

18/8/2017

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Pear and muesli muffins courtesy Sydney Markets
Pear and muesli muffins (image courtesy Sydney Markets)
Long time readers of this little blog might have realised that I have a thing for pears. 


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Hungarian-style creamed curd (Túrókrém) with vanilla and sultanas

8/8/2017

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Hungarian creamed quark (túrókrém) with vanilla and sultanas - Liz Posmyk Good Things
Browsing in local food markets, delicatessens, butcher shops, greengrocers, bakeries and supermarkets is among the "must-do's" whenever Peter and I spend time overseas. To us, this pastime is almost as enjoyable as visiting museums. Hence, our preference is to rent an apartment with a fully-equipped kitchen. That way, we can live, shop and cook like the locals.


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Musings on travel, coming home, and life in retirement

26/7/2017

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The Good Things kitchen in Canberra, Australia - Liz Posmyk
Travel is grand, but it's such a delight to settle back in at home and spend time in my sunny kitchen. 


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Sticky beef ribs with macadamia Bulgogi sauce

14/7/2017

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Sticky beef ribs with macadamia bulgogi sauce
Sticky beef ribs with macadamia bulgogi sauce (courtesy Australian Macadamias)
Every time I see beef ribs in the butcher shop, my mouth starts watering. I love them so. Alas, my man doesn't have the same fondness for this delicious meat-on-the-bone indulgence. Perhaps I need to juzz up my recipe for beef ribs, or find one he's sure to like.


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In my Budapest kitchen - July 2017

2/7/2017

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Saint Stephen (Szent Istvan), King of Hungary, which sits on Gellért Hegy overlooking the Danube River and Szabadság híd (Liberty or Independence Bridge) - Liz Posmyk
Greetings to you from Budapest in Hungary, where my summer holidays will soon be drawing to a close. This postcard depicts a stone statue of Saint Stephen (Szent István, 969-1038), King of Hungary, which sits on Gellért Hegy (hill) with the Danube River and Szabadság híd (Liberty Bridge) as the magnificent backdrop. It is one of my absolute favourite monuments in this most beautiful city.


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Raw hazelnut brownies from Hippie Lane The Cookbook

26/6/2017

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Raw hazelnut brownies from Hippie Lane the cookbook (courtesy Murdoch Books)
"Chocolate and hazelnut: who can resist?" writes Taline Gabrielian, founder of Hippie Lane and creator of whole-food, plant-based recipes. "These easy no-bake brownies are almost too good to be true. You don’t need a whole lot of time or ingredients to get these ones happening — but you may find it hard to resist the whole slab!" ​Oh, I'm hearing you, girlfriend!


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Wild Barramundi with Coconut Broth - The Red Spice Road Cookbook

19/6/2017

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Wild Barramundi with Coconut Broth from The Red Spice Road Cookbook (New Holland)
Wild Barramundi with Coconut Broth from The Red Spice Road Cookbook (New Holland)
Chef and restaurateur, John Mcleay, of Melbourne's Red Spice Road, says that his love affair with Asian food started when he first set foot in Asia. He has fond memories of the sights, smells and sounds, which thrilled him; and he particularly enjoyed the sensory overload of the exotic foods sold at markets and street vendors.


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    Welcome...

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

    ​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
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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 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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