Yesterday was the most extraordinary day at Tasting Australia for the Maggie Beer Foundation ‘aged care day’; first a panel of those in the aged care industry, from academia to practical to nutritionists (and myself!) discussing aged care from every point of view. Then what a performance from Charmaine Jones & the Jones Commentary Choir; from the beautiful 5 year olds to and old girl like me singing on the stage. The joy that the singing brought to everyone and the subliminal message about being an intergenerational mix to bring the young with the aged and all the benefits that it brings to both. Next was the craziest but most wonderful challenge of two PISA Italian Meals and Services “Nonna’s” against one (me!) and the Nonna’s from Pisa were victorious! It was just such a delight; I couldn't stop laughing! I was cooking with an Italian influence but cooking against tradition to try and rev them up! Read the rest...
Flat leaf parsley is the herb I use most often in my cooking. But it wasn’t always that way. In fact for many years I refused to use it at all after seeing it disrespectfully draped over a tired slice of orange, relegated to garnish-only status, on almost every restaurant plate in the 1970s. All that changed though when we bought our cottage and I discovered an established patch of parsley, verdant and prolific, and impossible to ignore from a culinary point of view for someone like me, who had always cooked with what was at hand. I had found the perfect compromise for my distaste of curly leaf parsley in its sweeter, nuttier tasting cousin, and my love of flat leaf parsley began- MB. Read the rest...
I absolutely love my garden, and with my work I never have a problem keeping my mind active, in fact it’s probably the opposite, so I really look forward to gardening to slow things down. The aspect of beauty in a growing garden is something I find enormously calming. Read the rest...
Two Friday’s ago now, we had a fantastic lunch at Oakridge Wines with Matt Stone and his partner Jo and team. It was just fabulous food, a wonderful garden, great ethos and a truly great experience in whole. Read the rest...
Last night was the first night of Tasting Australia, where we joined Cheong Liew and his team of one-time apprentices for a showcase dinner in the Hilton’s new restaurant. The seven alumni paid homage to Cheong, each doing a course that started as Cheong’s and then their own interpretation on top; it was such a great night! Cheong is a total original and has done so much for this state, and in fact Australia. It was a fitting way to start Tasting Australia which is going to be the next 7 days of amazing things happening all over the state- MB. Read the rest...
