Wednesday, November 22, 2006

Greater Success...

...was had with the apple jelly. Gorgeous colour, lovely consistency, not bad flavour. I used Granny Smiths but would like to try it with a more fragrant apple. So if anyone out there knows their apple properties and can recommend one that will give the same jellyesque quality I'd appreciate your thoughts.

Great Appliance Disasters

It was like something out of a Jacques Tati film. A friend lent me his blender to test drive, as I wanted one with a strong enough motor to do ice. No instructions, but hey, it's a blender. What is there to explain.

Let me tell you what there is to explain ~ don't under any circumstances unscrew the base from the thread or this will happen...

It was meant to be a pumpkin mousse made with silken tofu, with pumpkin pie flavourings. It ended up literally everywhere ~ walls, floor, animals, anything there was to cover in orange slop got covered in orange slop.

Tuesday, November 07, 2006


I have just had the most sensational dinner. Goes like this:

Slice up the best tomatoes you can lay your hands on (I used the Johnny's Love Bites, which are fantastic at the moment)
Put them in a shallow baking dish. Sprinkle over a few leaves of shredded basil. Dice a bit of preserved lemon and sprinkle it over. Break up a piece of fetta over the top. Throw a slug of olive oil over the top, a bit of pepper. You probably don't need salt because of the fetta and the preserved lemon.

Put in a 200 degree C oven until the fetta browns. Scoff immediately with a crusty roll.

It was absolutely sensational. Much more than the sum of its parts.

Think I'll have it again tomorrow night.

Sunday, October 29, 2006

What We Hunted & Gathered

Here is a selection of some of the marvellous things we did find though: Grandvewe Cheeses, absolutely marvellous Pecorino, Manchego style and a Camembaa.
Ice cream from the valley ~ with the blueberry and cinammon unmasked.
And this stuff is fantastic~Bill's Beetroot Marmalade. The Drink of the Gods ~ Ashbolt Elderflower Concentrate. Absolutely delicious wth soda or mineral water, as a hot tea with lemon, and bloody gorgeous with a slug of vodka. And when you're already struggling under the weight, the airline restrictions and the eskies, what better thing to do that stop at Wursthaus at Oliver's and pick up a few kilos of wallaby and beef fillet on the bone.

Scoffing in the Land Down Under the Land Down Under

While Sydney foodophiles ~ boggers and non-bloggers alike ~ took time to indulge in Good Food Month during October, we were off for 10 days in Tasmania. The object ~ to find a piece of affordable paradise, and eat everything we could.

Now while I'm sure that the abundance of stone fruit, berries, crayfish and oysters is true, we were slightly out of season for all of it.

Before we get into some food details, a couple of things you probably didn't know about the Apple Isle.

1. While most of the rest of the country has green or black, or sometimes blue rubbish bins, Tassie has Pink. Matching rubbish and recycling bins. Very elegant. The twinset of refuse collection.

2. Although it's absolutely magnificent, and located on a beautiful harbour, it is impossible to buy a piece of fresh fish in Strahan.

Monday, September 25, 2006

Looked OK, but didn't taste like much...

Had to have a laksa, just had to. Couldn't go and get one from the local Thai takeaway. Oh no. Had to make one. I don't know what I did or didn't do, but it was very bland. I did like the fresh pineapple in it though.

Note remote and TV guide ~ a night in front of the box.

Due to ongoing tooth problem, there is very little else to report. Hopefully that will be rectified very soon.

I Can't Exactly Remember...

...what I did with these prawns. However it never ceases to amaze me that something that starts off blue will change to pink with the application of some boiling water and about 30 seconds.

I have been monumentally slack... keeping my blog up to date. After all, the whole point of it was supposed to be about what we ate for a year. I have been working on a number of forthcoming TV series about food, including Bill Granger's and Maeve O'Meara's -- formerly of SBS's Food Lovers' Guide to Australia -- Food Safari. At the end of the day, my photos just don't cut it! But that's no excuse. there was a great Harira , although we went a bit early on that one, as it's Ramadan now.

Thursday, September 07, 2006

This one needs a food stylist

A kind of guacamole withe corn. Corn, avocado, spring onions, chillis, sumac, lime juice, coriander.

Lovely but ugly. Good with my tuna and a dollop of mayo.


After the success of the roast goose, I decided to try a goose egg found at my local market. It was huge.

It made the most fabulous omelette. And again, preferable to duck for me.

Preserving and Baking

Every year I try to make a batch of Seville Orange Marmalade. I just think the seville oranges make it superior to all others. I use the River Cafe Green book for it, easy and delicious. They recommend soaking the oranges for up to 48 hours to soften the skins and I really think it helps.

When I went to have some a few days later, I realised I'd given it all away. Never mind, just made some more.

While up in the supermarket getting the sugar I discovered the friand tin. How could I resist. Did you know there's 18 grams of butter per friand. I think that's why they taste so good. I quartered a few strawberries onto them in a futile effort to make them seem more benign on the fat stakes. And I used ground hazelnuts rather than almonds, because I love hazelnuts and berries together.

Sunday, August 27, 2006

Sushi and Hail

Back on the program

Took me a minute to remember what the third picture was it's so long ago. It was a pumpkin and feta fritta. S.O. even took it to work for his lunch.

A smoked trout salad that I had for lunch, and our favourite ricotta gnocchi with a tomato and roast capsicum sauce instead of our usual gorgonzola. Still pretty good, in fact you can taste its ricotta-ness a lot more. Very delicate.

Tuesday, August 22, 2006

My goose is cooked

And delicious it was too. The goose was a Xmas present from a friend.

First of all S.O. dunked it in boiling water to tighten the skin. We hung it up to dry and I had a most meditative hour plucking missed quills from its dear little body.

I left the cooking to S.O. He was in the mood and that's always a good thing. He made a fantastic sage stuffing, and had thoughtfully made breadcrumbs from one of our bread efforts and frozen them.

He roasted and basted and roasted and basted some more and voila (or wallah as a friend of mine once wrote). He cooked the spuds in goose fat that we rendered down. Bloody delicious. I have never eaten goose before, and i must say I think I prefer it even to duck ~ and I love duck.

What a great Xmas gift. Thanks Tonti.

I did contribute by making an apple custard tart, and I used the saffron sent by the lovely Emma at The Laughing Gastronome sent me in our Antipodean Blogging by Post Event.

All round a mavellous meal. Definitely not on the program, but who cares.

Still on the Program

Both these super looking meals conform to the CSIRO Wellbeing Diet and were delicious. Stir fried pork fillet, steamed veg with sesame dressing, and rare roast beef with a spinach salad.


Thursday, August 10, 2006

The Wookie's Favourite Magazine

Lala likes nothing better than a new mag to salivate over. Just like her mother.

Two sorts of tandoori

One night was the Tandoori lamb cutlets with baked cumin pumpkin, panch pora carrots and roasted beetroot, and the second innings was Tandoori chicken with curried cauliflower. We baked the chicken, but grilled the lamb.

And S.O. made a ham and veg frittata one night.

Both were delicious.

And on the CSIRO program. Yay. 2 kilos in two weeks.

Monday, August 07, 2006

Anything I can do, he can do better.

Check out his bread. Perfect sandwich material.

I may as well leave the bread baking to S.O. as well.

We Are Seriously on the CSIRO Diet...

It's the only diet S.O. will even countenance, because there's lots of meat in it. But it does seem to work. Really it's about commonsense and portion control as we all know. See some of the recipes

But really it's not that hard. Nothing compared to the smoking.

Tonight I've been marinating lamb cutlets in yoghurt and tandoori-like spices which we'll grill and have with baked cumin pumpkin and some baked beetroot and perhaps some zucchini.

Friday, July 28, 2006

Another eBay purchase

I just had to share a photo of these because I love them so much. Egyptian cannisters found on eBay.

The Sweet Tooth

My non-smoking sweet tooth is alive and well. Muffins this week. Chocolate & Blueberry. I haven't been much of a muffin fan in the past ~ too big and too moist for my taste. These were great though. More like mini-chocolate cakes. Perhaps it was the buttermilk, perhaps it was the 85% Lindt chocolate. They were delicious. And do you love the muffin cups that I bought on eBay?

The Stand Outs this week...

...have been S.O.'s braised celery and shallots in parchment to accompany the lamb, and the colcannon with snags.

Saturday, July 22, 2006

And the weight goes on...

I won't tell you how many kilos. Suffice to say I am no longer a size 12. Ah, well. And I am most appreciative of the encouragement from bloggers and friends alike, especially Paul's suggestion. Check it out.

S.O. had a yen for smoked fish the other night. Mash, Dutch carrots and parsley sauce. (What makes a carrot Dutch, I wonder, anyone know?)

By Friday I needed something a little lighter and had spent the previous evening flicking through the three Bill Granger books we own. Found a lovely grilled sirloin with a herby zingy relishy business accompanied by snow peas and rice.

And for anyone who can get to Fox market (I'm not sure where else to get it) the Nami Japanese dressing is superb. I sprinkled a bit over the rice, but it's fantastic with oysters, shashimi.

It was a bit naughty, but you see the thing about not smoking is breakfast becomes just a wonderful time. And what better way to celebrate it than with Bill Granger's Coconut Bread (toasted) spread with Sopra's Blood Orange marmelade, and a bucket of milky coffee. I felt like I was in Jamaica.