Spring has truly sprung in my vegetable garden. It is a wonderful time of the year to be gardening with enough warmth to get things growing before it gets too hot and the precious vegetables start to melt in the heat.
Throughout the winter I launched my first attempt at raising almost my entire spring and summer crop from seed. This has been mostly successful and very rewarding if not time consuming and a real test of patience. It has also allowed me to grow heirloom varieties of vegetables that would not normally be available at local nurseries.
Recently I have been reading the 2012 Foodies’ Guide to Sydney. This book is published annually and for the last few years I have eagerly waited for it to be released. The 2012 edition is full of tips on specialty products, stores and markets, caterers, food tours, kitchen equipment and even a list of high profile foodies on Twitter.
Reading from my outback kitchen I can dream of French cheese, Asian supermarkets or perhaps a food tour of multicultural Cabramatta.
For me cooking sweets is normally reserved for special occasions or special visitors! Last Sunday with a bowl of apples on the bench and fresh cream in the fridge I made an exception and cooked an apple tart.
The Adelaide Central Market is heaven for any food lover. On a recent trip to Adelaide we scheduled our departure around a market visit so we could stock up on fresh supplies to bring home.
Located on the edges of the market is the Kim Wang Asian supermarket where we made our first stop. This is a huge shop and the shelves are loaded with every imaginable Asian ingredient including sauces, spices, tea, cooking equipment, rice, noodles, meat, frozen products and fresh herbs and vegetables. We stocked up on essentials such as Chinese cooking wine and green tea.
Since the beginning of my obsession with sourdough bread I have read a lot of books and spent a lot of time experimenting, but I have done no formal training. I have been keen to participate in some training or at least just to talk to a like minded baker for some time.
This opportunity finally arose last weekend when my husband Terry and I participated in a sourdough workshop run by Barry Beach of Beach Organics located between the picturesque coastal towns of Port Elliot and Middleton, South Australia.
We have enjoyed what will probably be our last camp oven cooking session for the year. From now on it will be too hot for sitting by the fire and cooking with hot coals. For our finale we cooked two loaves of sourdough bread to eat alongside slow cooked beef cheeks.
Sourdough bread is a regular feature in our cooking repertoire however it is normally cooked in the predictable and easily controlled gas oven. Cooking bread in the camp oven requires the cook to be quite strategic with the timing and placement of coals.
It has been a busy week for the Smith family between shearing preparations, baking and preschool. As a result there are no major foodie projects or experiments to report on. Instead I have decided to share some things that have inspired me and caught my attention for the week.
Firstly, a nasturtium flower from the garden in an old bottle with some vintage buttons that I bought on Ebay. I intended to make something with the buttons but for now they are displayed simply on their own with a little leaf that my daughter Annabelle picked up because it was shaped like a heart.
I have just finished reading the launch issue of Feast magazine which I have loved. It had me dreaming about picnics in Paris, an Argentinean family feast and exotic Ethiopian delights. This affordable magazine provides ideas, escapism and inspiration galore.
Something I am always looking for is comfortable, feminine but practical work clothes to wear at home. This week I decided to trial some gear from Green Hip. After looking at the glamorous girls on the website I am hoping for a little glamour in my own veggie patch!
Last weekend we tested a new loose leaf tea, Morning Red from T2. Brewed in the teapot it was strong with a hint of citrus. A change from our usual Bushells brew was welcome and we decided to keep mixing up the weekend tea routine.
Lastly… beautiful music. The Ship Song by Nick Cave is an old favourite and this reinterpretation by a collection of talented artists is spine tingling! The video clip is a visual treat and makes me want to jump on the next plane to the vibrant city of Sydney.
Enjoy!
Pancakes seem to be tastier on the weekends so last Sunday we decided to whip up a batch for morning smoko. In keeping with our winter outdoor cooking theme we cooked them in a big old frying pan on the open fire while enjoying the morning sunshine.
The generosity of people who cook and grow food makes the world a happier place. There is nothing better than sharing a bag of fruit, a home-grown pumpkin or a jar of jam with those who appreciate the effort involved in growing or making something from scratch.
Most weekends during the winter months we try to cook at least one meal on the open fire or in our trusty camp ovens. It is a good way to relax, stay warm and spend time as a family. The camp fire brings us together and in the evenings it is a chance to watch the sunset, watch the stars as they emerge and discuss life and the universe!
Last weekend our chosen project was slow cooked beef cheeks with vegetables and fresh bread.
