I've always been moved by the emotion behind the creation of the Anzac biscuit. They are a recipe born of love and necessity, a message from wives and mothers to their loved ones at war, little luxuries from home that would have meant so much to their men - it's truly such a lovely story. -MB Read the rest...
At the Barons dinner last night and so proud of my daughter Elli who pulled together Saskia's menu, which I thought was perfect. Tiny oyster pies to start with two of my granddaughters, Zoe and Lilly, helping to serve. Then a smoked goose breast and terrine followed by Bollito Misto with my mustard pears and mustard apricots, Saskia's horseradish and a salsa verde. Great night and of course wonderful wines of the Barossa! -MB Read the rest...
Elizabeth David’s French Provincial Cooking. I come back to it time and time again, it really brought to life the possibilities of ‘country’ cooking that led me to many other writings of French country cooking. The opening of imagination that they led to had much to do with my cooking, the making the most of every part of an animal or plant. -MB Read the rest...
Let Maggie look after your Easter menu with her selection of Easter recipes! Read the rest...
Such a thrill helping Sas on Saturday cook for The World's 50 Best chairs; Steve Dolinsky, Mitchell Davis, Eleonora Cozzella, Cemre Narin and Jade George; proudly showcasing South Australian cuisine and produce. Saskia and chef Matthew went to the markets Saturday morning to meet this group of journalists from all over the world; New York, Chicago, Argentina, Moscow, Turkey, Hong Kong, Italy, to name a few…. then Saskia and I cooked with Matthew helping and gave them taste after taste of the food of the market! -MB Read the rest...
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