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.
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.
"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!
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.
"I have always loved birds. I love watching them move. However, it wasn't until university that I first kept [them] as pets or had any relationship with chickens other than my surname (synonymous with poultry in Australia, but no relation),"writes Rentachook founder, Dave Ingham, in the introduction to his book, Backyard Chickens - how to keep happy hens.
Flipping through the pages of Yotam Ottolenghi and Sami Tamimi's book, Jerusalem, I came across a dish that sounded most unusual and is said to be unexpectedly delicious. Indeed, the combination of garlic and tomatoes with feta and shellfish had me salivating.
The months are zooming by and here we are at the mid-point of the year once again. The last few leaves, in various shades of autumn, have been blown off my Japanese maple tree by bitterly-cold wintertime winds. And the temperature has already dropped down to minus four degrees C this week!
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.
One of the things the foodie traveller MUST do whilst in the city of Bath is to visit Sally Lunn's historic eating house and partake in a Sally Lunn bun with whipped butter and jam. A cup of English tea is the quintessential accompaniment.
The scent of cloves always takes me back to the early 1960s. I am reminded of the grey-haired school dentist in his pure-white jacket, and the soothing qualities of eugenol paste, made from an ingredient in clove oil, that he used as a temporary filling and analgesic.
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
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NB: I use Australian standard measuring cups and spoons in my recipes.