'I remember a time not so very long ago when in a Western city you could as likely find kaffir limes or kaffir lime leaves as [you would] moon rocks!' 'Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.' The days are flying past so quickly of late that I can barely catch my breath. It's Friday afternoon already and, as the sun begins to set over the distant Brindabella Ranges, I thought I'd drop you a short note to wish you all a happy weekend! 'Here's a nice-sounding recipe. Take six women from mixed backgrounds and heritage, all with a passionate interest in food and cooking, and eating. Mix them all together in a kitchen once a week and give them free rein to cook the dishes they have learned from their Jewish mothers, grandmothers, aunts, uncles, neighbours and family friends. And what do you get? Well, firstly you get the Monday Morning Cooking Club. And then you get a couple of wonderful cookbooks. Oh, and enduring friendships and fun.' One of the things I look forward to most on a Saturday morning is sitting at the kitchen table with Peter, reading the Sydney Morning Herald as we eat breakfast together. I go straight for the Weekender pages in the GoodWeekend magazine, looking for chef Neil Perry's latest recipes. It was raining on the morning that we arrived at Borrodell Vineyard, so our scheduled 'Heritage Apple Walk' had to be put on hold until after lunch at Sisters Rock restaurant. There were two courses. A sumptuous chicken salad followed by Bramley apple pie. We were dining in a restaurant in the midst of an orchard overlooking the spectacular Towac Valley on the outskirts of the city of Orange, renowned as the 'apple capital' of Australia. The apple pie was destined to be good. Doing my best to seem nonchalant, I looked on as a finely-dressed woman at the next table prepared to take her first mouthful of pie. She took her time, deliberately scooping up some of the crème anglaise, raspberry syrup and double cream, along with a chunk of the pie. She put the spoon with its contents into her mouth, closed her lips around it, shut her eyes, then smiled and nodded pleasurably. Be still my beating heart! From that sneak preview, the pie was very, very good, and I was already salivating! International celebrity chef Antonio Carluccio has been hunting and collecting truffles, mushrooms and other fungi for most of his life. From the age of seven, Antonio would forage with his father in the woodlands of Piedmont in the north-west of Italy. A conversation with BakeClub's Anneka Manning, a melting moments recipe + a Bake, Eat, Love giveaway6/5/2014
'Dear Liz, this is your invitation to BAKE! ❤ Anneka.' reads the delightful inscription penned on the first page of my review copy of Anneka Manning's Bake, Eat, Love. Oh my! Baking is such a pleasurable past time and of my favourite things now I'm retired, so I'm with you, Anneka. 'Your cinnamon looks rancid'. Orange in New South Wales greeted us with garlands of autumn colour, almost as if celebrating our arrival. A thriving regional centre just a few hours drive from Sydney and Canberra, Orange is the kind of place where gentlemen smile and tip their hats, children play outside on the front lawn, and folks take the time to stop for a friendly chat. If you will, it's a city in the country. A destination where you can enjoy the benefits of city life minus the pressure and rat race, or soak up a quiet rural life without feeling isolated. Are you seeking a tree change? Spend a week or more exploring Orange and its surrounding towns and villages, taste the district's food and wine, meet the locals, and you'll quickly find yourself falling for this charming place. |
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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