Close your eyes for a moment and imagine the flavour of creamy macadamia nuts panned in rose-flavoured couverture chocolate then dusted with the finest cocoa powder. Mmmmm, 'exquisite' is the word that best describes Rose Obsessions from Duck Creek Macadamias. Goat curry made its way into my life sometime in 2005, together with a completely new lifestyle following the breakdown of my 27-year marriage. I was living on my own for the first time ever and an entirely different (and delicious) world had opened up to me. That kind of change is somewhat curious. At first, it's daunting, as you've become so accustomed to living (or not) your life in a certain way, and old habits really do die hard. First and foremost, you have to get used to your own company, and that can be a mixture of feeling ever so lonely, yet knowing you're embarking on an awesome adventure. And then after a while you start to find your way, settling in to fresh routines, making new friends and trying new things. It's like dipping your toes into an icy-cold ocean, then gradually immersing your body in the cold water a little at a time, and finally plunging confidently into the briny deep — relishing the invigorating refreshment that it offers. Picking sweet corn at The Henge + a recipe for corn and polenta pancakes with bacon and maple syrup27/4/2014
'We have much sweet corn for just $1.00 per cob. Freshly picked. All organic,' announced the tweet from Robbie Wallace earlier this month. Peter and I were travelling interstate at the time, but we'd been wanting to pop out and meet Robbie and see his fascinating rock structure for ages. And, besides, we love sweet corn, so I arranged a visit, pronto. Just a perfect day 'Would you like to taste a special drink with your barg kabab?' our gracious host asked, with a beautifully rich accent. 'Um, yes please, but may I ask, what is it?' I replied. 'It is called dugh [pronounced duːɣ], a salted yoghurt drink and it will be very nice with your lamb,' she explained with a smile. Sponsored post‘I was sitting in a café in Hanoi watching the world go by,’ chef Luke Nguyen explains as he pours a cup of caramel-coloured Vietnamese coffee. ‘There were people exercising: doing Tai Chai, playing badminton and kicking around a bamboo shuttlecock. And next to me on these little stools were a pair of old men with long, silver beards. They were wearing scarves and berets--and, to my surprise, were speaking fluent French. I thought “wow, this is a great experience” and I wanted to speak to them and find out what life was like in the days of the late 1800s to 1954 during the French occupation.' Seven little nests of hay On his latest overseas adventure, Luke Nguyen's France, which begins on Thursday, 24 April at 7:30pm on SBS ONE, celebrated chef Luke Nguyen ventures out of Asia and into France — the culinary wonderland that shaped both his ancestral home, Vietnam, and the lives of so many in his family. With the Easter weekend approaching, baking is number one on the agenda at my place. The house will filled with delicious baking aromas from Spicy hot cross buns, or maybe my muffins, vanilla sugar drops, chewy macadamia cookies or my favourite apple and passionfruit cake. So many good things to choose from and a delicious long weekend, I’m not quite sure which to bake first. One thing is for sure; there will always be vanilla in the mix! 'We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands and we'll have something else to fob off on them, I'm sure). But in the past when we grew 'zeppelins' we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run. — John Griffin, a.k.a. Kitchen Riffs |
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.
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