Eating in Rome c/o Elizabeth Minchilli

Eating in Rome c/o Elizabeth Minchilli

Bad wifi connections and illness have silenced this blog for far too long. Enough. I'm pulling myself out of a post illness stupor to post some brief memories. Hopefully sharing these will help dissipate the cold, vomiting virus and final flu flogging that have been clouding my holiday recall.

One of the best things about travelling in Italy with a young child is Italians (here's Oliver with his cheeky devil friend, Naoise). Italians seemingly love babies as much as they love food, and embrace their chaos with smiles and exclamations like 'bella!' (everyone thought Oliver was…

Dry tofu with peanuts (hua sheng dou fu gan), and travelling with toddlers

Dry tofu with peanuts (hua sheng dou fu gan), and travelling with toddlers

I'm almost too ashamed to tell you: we're in Hong Kong. On our way to Italy. Life's spoiling me, with all this travel. Luckily, I've a reality check in place: his name's Oliver, he turned 18 months on Saturday, and he gave us a little world of hell on the way to Hong Kong. We're the family that kept everyone up. Poor little Ollie. (Here's a picture of Oliver at home, at his finest, eating cherry jam.)

Trawling dark aisles with our screaming baby felt like dragging everyone's teeth along bitumen. We found a wedge of respite up the back…

Another sell-out, and Making Tempeh from Scratch, a hands on class

Another sell-out, and Making Tempeh from Scratch, a hands on class

Who'dda thought tofu and tempeh were so in demand? I certainly didn't, but I'm chuffed that there's so many people out there wanting to learn more about these important soy bean products. The 11th February class is now sold out, so I've got another one planned for April 21st. See the Cooking Class page for more details.

In these introductory classes, there's enough time to make tofu from scratch, but making tempeh is more involved. So, I've created a class dedicated to the task. It's on April 28th, and will be completely hands on, so you're…

Spicy Tomato Ketchup

Spicy Tomato Ketchup

There were only 2 vegetarians in my first tofu and tempeh class on the weekend, which was surprisingly pleasing to me. Don't take this as a slight, vegetarians. I've got nothing against you, nothing at all. I admire your diets, trimmed of flesh and laterally searching. If I didn't love meat so much, I'd wear the vegetarian diet proudly (and actually have done, despite my bloody cravings, for many years. Now, I eat my animals carefully sourced, and encourage other meat eaters to do the same.)

No, what pleased me was that most of my class…

Dark Cherry Jam

Dark Cherry Jam

I wish I'd got onto cherry jam earlier in the summer. So does Oliver. He's a cherry fiend- gobbles them, pips and all. Which surprises me a little - not that he eats the pips (that's my fault), but because cherries seem very adult to me.

Really, cherry jam is filthy. Maybe that's why you'll be pushed to see real cherry jam in the stores. Sure, you'll see cherry jam pimped up with grape juice concentrate, or a 50% fruit cherry jam. But the real thing? That many cherries in one jar? That's R-rated.

Cherries send…

Updated and Improved Step by Step to Jam Making

Updated and Improved Step by Step to Jam Making

I've been meaning to update this basic skill for a while. Now, with my Stone Fruit Jams Cooking Class waving at me from tomorrow, with a tonne of patient plums piled on the floor beside me, with another tonne of nectarines shedding their flavours into a syrupy sugar, with pate sablé ready to roll into pastry shells, butter to be rubbed into scones, rough puff to be filled with jam and fruit, steamed jam pudding to be tested and plum crumble slice to be made, I thought now was a good time to update my jam post.

 

Tofu and Tempeh Class Sold Out

Tofu and Tempeh Class Sold Out

So I've scheduled another one! (for the 11th February) See here for details.

I'm so pleased so many people want soy beans in their kitchens (good organic nonGM soy beans, that is).

Zuni Café's Roasted Chicken with Bread Salad

Zuni Café’s Roasted Chicken with Bread Salad

Ok I'll admit, I started believing that Brisbane might have the best climate in the world. Perhaps a little dull, but pretty darn liveable nontheless. Saturated blue skies and warm days through winter, with just enough cold at night to crave stews and puddings. Non existent spring and autumn (that's the boring bit), and then a summer full of storms and balmy - not scalding - days.

I've been believing this all October, November, December, January... until today and now I'm clear again on what Brisbane summer is really like. It's been a least 35C all day, probably…

Bookings now open for January and February Cooking Classes!

Bookings now open for January and February Cooking Classes!

Dates and times are finalised and I'm madly preparing recipes, sourcing ingredients and serving up endless meals of tofu and tempeh to my family (not to mention cherry jam) JUST so I can bring you the most honed and informed cooking classes I can. If you have any doubts that my earnestness might not pay off, perhaps you'll take a look at some of the kind words I've been receiving from previous students (thank you, all of you- you've invigorated me!) And yes I'm blowing my own horn, yes I'm proud. I've worked really hard at these classes and your…

Asian Coleslaw

Asian Coleslaw

I can't write. I mean, I can write recipes, for sure, but write write? Nope. I'm too drowning in this crazy busy year for that. I'm still a mother, still a thinker, a blogger, a lover, but tell you about it? Just that said and a curtain draws closed over my emotions and I find myself writing another recipe.

Combine the carrot, onion and 2tsp sea salt flakes in a large nonreactive bowl and toss them to combine. Set aside for about 30 minutes, to soften. Combine the vinegar and sugar in…