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24.01.2022 #cookinggoals Indian flat bread as made by a Rabari woman in Greater Rann of Kutch, Gujarat. Roti is a general term for Indian bread and covers the amazingly diverse range of bread found throughout the subcontinent. Origins can be traced back 3,000 to 4,000 years to when Aryans, who used barley flour for their bread, arrived in Indus Valley. Corn, sorghum, millet, wheat and rice flours are used to make flat bread, depending on the region. This cook is using either sorghum or millet. @thewanderingbloke @unsplash #oxfordcompaniontofood #shortfoodstory #foodandwords
22.01.2022 COPPER IS TIMELESS Do you get a rush when you visit the kitchens in stately homes or house-based museum’s? I do. Especially when there’s an impressive cuisine de batterie - a collection of copper cooking pots, saucepans, roasting trays, baine marie, jelly moulds and more. The 200-year old kitchen @petworthnt, Claude Monet’s sweet house at Giverny in Normandy, and the kitchen at our own Vaucluse House in Sydney all have a story to tell through their kitchens and the cooking t...ools and implements that were used in them. The online talk about the copper batterie de cuisine at Vaucluse House, and copper pans more generally, that I did with @sidlivmus @thecolonialgastronomer @artofwinefood for the Spring Harvest: Online Edition stops today at 12 noon. Head to @sydlivmus for the link. The most sobering part of the discussion really, was reckoning on the amount of cleaning required. See more
18.01.2022 SUNDAY spent poring over cookbooks and planning which scones to bake next weekend in the real-life and virtual scone making classes we have on. Margaret Fulton’s buttermilk scones always come out ahead but I am partial to Annie Smithers cream scones and lately, the plain scones by Regula Ysewijn / Miss Foodwise Recently acquired fluted scone cutters has proved to be a step up from the Vegemite jar. Class details: https://sydneylivingmuseums.com.au//virtual-afternoon-tea-
17.01.2022 Sunday lunch. Organic chook from @featherandboneprovidore stuffed with truffle from @hartleytruffles Serving it with radicchio and Cara Cara orange salad, top notch veg from @sift_produce and a glass of chardy.
16.01.2022 #blossom #rylstone
16.01.2022 #compost #roastme
13.01.2022 Cara Cara Orange, @schulzorganicdairy yoghurt, rose water, Australian pistachios and @malfroys_wild_honey red iron bark honey, so dense it does not drizzle. #breakfast
10.01.2022 BEES & HONEY TALK with @dougpurdie drops today at 12 noon. We’re at the apiary at Vaucluse House for Spring Harvest: Online Edition. View and/or get link @sylivmus @_heather_gill @unsplash
10.01.2022 SPRING HARVEST: ONLINE EDITION This exciting (virtual) project is running from Vaucluse House this week Sydney Living Museums Every day a new talk, or tour, or activity drops - and there’s plenty of interesting food and cooking content featuring Paul West Douglas Purdie Holly Davis Kristen Allan Cheesemaking Workshops Cornersmith . I helped out with a bees and honey talk (Wednesday at 12 noon), gathered together two experts on copper cookware (Thursday 12 noon) and am demons...trating that even someone with hot hands can make a passable batch is scones at the Scones & Afternoon Tea session (Sunday, 2pm, bookings essential). Hope to see you there. . NOTE I chose to use this photograph of just-picked blueberries because the bushes in our inner-city community garden are heavy with fruit and I can already taste the Magnus Nielson-inspired blueberry crumble that I plan to bake. Recipe’s in the Nordic Cookbook Phaidon.com See more
09.01.2022 Post event blues is a thing. On this day of the year, for the past eight years, I’ve woken feeling as though I’d done 10 rounds. But I also felt exalted. We did it! Today I feel wistful. Food & Words writers’ festival would have run this weekend if 2020 didn’t look like it does. However, resting the event this year, for obvious reasons, has been good. I swapped work for wonder and the To Do list for day dreams. Of all the losses of the year, from a friend to paid work and c...ertain liberties, this loss was welcome. Taking an enforced break, slowing down and thinking about my creative process has been the pandemic’s gift. I don’t know what Food & Words will look like in the future yet. But I feel certain there will be a future. I’m proud of the event I created and grateful to everyone who helped me along the way the authors who shared their work, the chefs who fed us, the artists and designers for their annual posters, our partners, and family and friends who volunteered behind the scenes and supported me. I never thought I’d yearn for the crush of a crowd, but in this time of isolation, I do. Brushing against each other as we pushed through the auditorium doors, our collective body heat warming the room, the rush to the bookshop and the queue for coffee. Shaking hands. Hugging. That’s what I’m longing for. The joy of being together. Fingers crossed we’ll do it again. One day. To borrow from Dawn Park’s @six.word.memoirs It’s not a goodbye forever, okay? Samantha Mackie Photography was at Food & Words 2019. See more
06.01.2022 And so we made scones, on a wet, rainy day in the cool, sandstone flagged floor kitchen at Vaucluse House with friends and a screen filled with Zoomers following along in their own kitchen. We made @kittensmithers cream scones (beautiful texture and taste thanks to @country_valley cream and milk) and @cwasydneycity buttermilk scone recipe, the perfect foil for jam and cream. To illustrate the variations in crumb, taste and texture in different recipes we made scones for show ...and tell: batches of Margaret Fulton’s scone; Quong Tart’s scone recipe from the 1904 edition of the Goulburn Cookery Book; an oat scone; @missfoodwise ‘s scone (with egg); and @thecolonialgastronomer ‘s reworked lemonade family scone (replacing lemonade with soda water made on the soda stream). Thank you @sydlivmus for supporting the idea. It was fun working with the whole team on Spring Harvest: Online Edition. @aleemaash @samhaywardsweedman @jumpinjimbobones @cwasydneycity @silvana.griffin See more
06.01.2022 Writing is hard and right in middle of this deadline I know where I would rather be. Can I take a break, pretty please. Or do I have to apply the bum glue? Not long to go. Keep at it. #encouragement #cookingversusthehardstuff
03.01.2022 Winter’s breakfast: warm red quinoa @essentialingredientsurryhills cooked with big, fat raisins and sweetened with a little @achachaaus honey. Served with @barambahorganics plain pot-set yoghurt and a handful of toasted Aussie hazelnuts. Ready for the day now.
03.01.2022 The Sunday lunch saladalso made a radish leaf soup and @nytcooking @clarkbar braised radish crostini, dressed with butter, anchovy, chilli and garlic. Cooked radish! Way to go.
01.01.2022 Reasons to cook #1
