"Some of my favourite produce is Winter grown – Cavolo Nero, an absolute essential to her Winter cooking these days, Leeks; picked young and tender, Jerusalem Artichokes; pristine and white when freshly dug up, Parsnip; never needing peeling when fresh from the garden, and Witlof; bitter and cleansing at the same time. Keep a keen eye out for these beautiful greens before they disappear with the change of season." - Maggie Read the rest...
Colin and I had dinner last week at Lyrics Room at the Festival Centre for the 50th anniversary of the Churchill Fellowship Trust. Colin won a fellowship in 1978 and it truly was the beginning of our journey in food. The dinner itself was for a group of 120 incredibly diverse, eclectic people, who were past and current Churchill Fellows. Read the rest...
On Saturday night I went to the West Australian Symphony Orchestra where Asher Fisch was conducting Brahms’ Double Concerto, a musical marriage and a radiant symphony by husband and wife soloists Pinchas Zukerman and Amanda Forsyth. Read the rest...
"Having bought our beautiful old orchard that has been our neighbour for 40 years, to say it's been a steep learning curve is an understatement, not the least of which is understanding that the only way for us to be viable with this orchard is to value add every bit of fruit. I’ve already written about our dried apricots, pears and peaches and the huge amount of apricot jam we made back in January and some great products valued adding the dried fruit, yet it is the making of our cider that has the possibility of being the icing on the cake I think, as certainly fresh fruit has lost its currency in more ways than one and I’m determined to find a way to make the orchard economic (when we’re not actually out there doing all the work ourselves) so it stays an orchard for future generations." - Maggie Read the rest...
I met Fabrizia Lanza at Melbourne Food and Wine at the Langham, and I have her cookbook and love it, so when I heard about the 10 week course she is running, I instantly thought it would be the kind of thing you would like to hear about too. It sounds wonderful; weekly units on wheat, cheese, olive oil and fats, wine, honey and citrus, pastries and nuts, garden horticulture, culinary anthropology, and a chance to study Sicilian cuisine through hands-on kitchen and garden workshops, lectures, local field trips, and a one-week culinary journey around the island. If you would like to know more you can find all the details on Cook the Farm. Read the rest...
Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox