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21.01.2022 This photograph caught my eye because it's not often you get to see the way Brussels sprouts grow unless you grow them yourself, or know a farmer who does. The pic, by UK photographer Angus Taylor, was one of the many fine finalists in the PinkLady Food Photographer of the Year completion. Yep, you read that right, an apple as sponsor of the arts. Lots of great entries, a few more favourites to come.

21.01.2022 If you're interested in safe food, food that taste's good and responsible farming then this is a gathering for you.

19.01.2022 Erich often stops at #talkingcookbook to chat and you can tell from the conversation that he’s a great cook (I don’t know any other home cook with a sous vide m...achine - his is controlled by an app). Today he comes by with two rather ungainly but rather wonderful ingredients. A bag of @melandapark pork bones from #chopshopcarnivorium and a swede from #highlandgourmetpotatoes. (A swede?) So what’s he up to? First up, he pats dry the pork bones and roasts them in a hot oven for 30-45 minutes till nice and brown. He roasts the swede too, at the same time, cut into big chunks with a few garlic cloves added, maybe. He then puts the bones into a pressure cooker with enough water to cover he estimates 2 litres and adds onion, peppercorns, bay leaf and cooks for 45 minutes. He then strains the bones and uses the resulting stock to puree the roasted swede, seasoning with salt and lemon juice to taste. It’s something different to mashed potato, he says. I like to have a puree on hand - it’s kind of a dressing, kind of a sauce. I put it on the base of the plate, add salad and a protein on top, chicken, pork belly, steak Thank you Erich for telling us about your plans for tonight’s dinner. #talkingcookbook #carriageworksfarmersmarket #cookbooklove #shortfoodstories #myfoodstory See more

19.01.2022 Can you tell that @nickyjurd loves #watkinsorchard cumquats? Well, she does. She pounced on them when she saw them (you can’t miss the bright display at this citrus orchardist’s stall @carriageworksfarmersmarket) and plans to candy them. I’m always on the look out for this variety, she says. They’re longer, have no seed and a nice thick rind and a good sweet sour contrast, she says, as she strokes the brown paper bag they’re packaged in. A chef in a French restaurant in ...Cairns shared his recipe with me. It takes three days. You put them in a saucepan, cover them with sugar and melt it over a gentle heat. Once the sugar’s melted and bubbled away for a little while, turn off the heat and let the cumquats sit in the syrup. Next day, heat them again and add more sugar. You do the same again on the third day. I’ve made this once before and on the second day they looked and smelt so delicious it was only hours later at work that I realised I hadn’t turned off the heat. The moment I realised, I jumped up from my desk, ran out of the office and rushed home. The kitchen was covered in exploded cumquat sugar. It was horrible to clean up but what remained was delicious. #ifatfirstyoudontsucceed #talkingcookbook #foodandwords #cookbooklove #fortheloveofcooking #carriageworksfarmersmarket #cumquat #citrus #candiedcumquat #recipes See more

17.01.2022 Veronica @vrosemason is our first ever food story here at #talkingcookbook. Over the years of being here @carriageworksfarmersmarket I've learned as much about food and cooking from people who stop to chat as I've dispensed. So I decided we needed to share our market's stories about what people are buying and cooking. Veronica bought the spinach for today's breakfast from Greg Kocanda from #block11organics: she'll wilt it to serve with poached eggs (we talked how to get perf...ect poached eggs a la #deliasmith - wide pan, gentle shimmer). The purple kale, from @kurrawongorganics, is a present for her sister: "She likes eating kale and always buys green. She's a really sweet sister and I like getting her gifts." Thank you Veronica for being our Number One. #talkingcookbook #carriageworksfarmersmarket #cookbooklove #shortfoodstories #myfoodstory See more

17.01.2022 "There should be no such thing as a guilty pleasure. It should just be a pleasure and then you move on. It’s cake but you might eat something different tomorrow.I agree.

16.01.2022 I'm into cabbages at the moment. Another great entry, this one shot by UK photographer Nitin Kapoor, in the PinkLady Food Photographer of the Year competition.

14.01.2022 Christine Salins from Food Wine Travel gives the Food & Words truffle event the thumbs up. It's on in Canberra on July 31. You can buy tickets on the Food & Words website.

13.01.2022 News on the upcoming Food & Words food writers' festival. You're all invited to the launch party and to the event.

11.01.2022 More luminosity. A field of cabbage. This entry in the PinkLady Food Photographer of the Year competition is by UK photographer William Shaw.

10.01.2022 Erich @erichian often stops at #talkingcookbook to chat and you can tell from the conversation that he’s a great cook (I don’t know any other home cook with a sous vide machine - his is controlled by an app). Today he comes by with two rather ungainly but rather wonderful ingredients. A bag of @melandapark pork bones from #chopshopcarnivorium and a swede from #highlandgourmetpotatoes. (A swede?) So what’s he up to? First up, he pats dry the pork bones and roasts them in a hot... oven for 30-45 minutes till nice and brown. He roasts the swede too, at the same time, cut into big chunks with a few garlic cloves added, maybe. He then puts the bones into a pressure cooker with enough water to cover he estimates 2 litres and adds onion, peppercorns, bay leaf and cooks for 45 minutes. He then strains the bones and uses the resulting stock to puree the roasted swede, seasoning with salt and lemon juice to taste. It’s something different to mashed potato, he says. I like to have a puree on hand - it’s kind of a dressing, kind of a sauce. I put it on the base of the plate, add salad and a protein on top, chicken, pork belly, steak Thank you Erich for telling us about your plans for tonight’s dinner. #talkingcookbook #carriageworksfarmersmarket #cookbooklove #shortfoodstories #myfoodstory See more

08.01.2022 This week I featured eggplant in the In Season column I write for homelife.com.au

06.01.2022 Hear from chef David Thompson Thai Food and farmer and Gourmet Traveller columnist Paulette Whitney Provenance Growers at Food & Words on September 10. Tickets now on sale, see foodandwords.com.au

06.01.2022 As if you need any further winter cooking inspiration than these amazing, and giant, celeriac from #block11organics Carriageworks Farmers Market Talking Cookbook is here today talking food and recipes till 1pm.

03.01.2022 NSW Bega Farmers’ Market Every Friday There’s an active network of farmers markets in south-east NSW, with a market held somewhere in the Bega Valley most days ...of the week. The development of these markets has been due to the hard work of volunteers and SCPA, a community-run group that understands the importance of local food production and supply in an isolated community where shops only hold enough stock for three days at a time. SCPA has two stalls at the market. One represents up to 10 different growers, while at the members’ stall, anyone can sell what they’ve grown. Littleton Gardens, Zingel Place, Bega. 8am1pm. 0417 860 798; scpa.org.au See more

03.01.2022 Veronica is our first ever food story #talkingcookbook. Over the years of being here @carriageworksfarmersmarket I've learned as much about food and cooking fr...om people who stop to chat as I've dispensed. So I decided we needed to share market stories; what people are buying and cooking. Veronica bought the spinach for today's breakfast: she'll wilt it to serve with poached eggs (we talked how to get perfect poached eggs a la @deliasmithisnotonfire - wide pan, gentle shimmer). The purple kale is a present for her sister: "She likes eating kale and always buys green. She's a really sweet sister and I like getting her gifts." Thank you Veronica for being our Number One. #talkingcookbook #carriageworksfarmersmarket #cookbooklove #shortfoodstories #myfoodstory See more