Tag: food

  • High Society

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    After we visited Floriade yesterday, we strolled across to The Marion for high tea. Mum was really keen to take the girls somewhere nice for cake and this place came up when I searched online for a suitable venue. The Marion is named after Marion Mahoney who was the partner and wife of Sir Walter Burley Griffin. She was a landscape architect and responsible for much of Canberra's beautiful early design. When you think of the bush capital, you really should be thinking of or thanking her.

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    I didn't manage to get a photo of the first course because I was too busy inhaling it. Pancetta, seed crackers, vegan feta, vegetable fritter, chutney and artichoke soup in a little cup. It was followed by the traditional high tera cake stand filled with dei,icous goodness. The top tier held bite-sized cakes of magnificence, the middle tier contained sandwiches with the crusts cut off (I had slalom & dill and egg & chives) and the bottom tier a scone with lashing of jam and cream. All of this accompanied by an individual pot of tea for each person from a very extensive menu. You can also get coffee. My choice was the woku tea.

    The best thing for me about this incredible high tea was that everything was gluten and dairy free. I didn't always have exactly the same as everyone else but for once I didn't care because the food they made me was just as good, if not better!  If you're like me and have dietary requirements, I would highly recommend coming here for a real treat. You just need to give the kitchen twenty four hours notice to cater for your needs. My other tip is to ask for extra servings. Apparently they can't give you a whole additional savoury plate but you can ask for parts of it which I did – getting some more pancetta, vegan feta and crackers. I also asked for extra sandwiches and got a refill of boiling water for my teapot when it was empty.

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    The views from the restaurant, located at Regatta Point on the shores of Lake Burley Griffin, were magnificent. They were the icing on a rather fabulous cake!

     

  • Gluten and Dairy Free Oat Scones

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    The oven is doing double time round here. Cooking dinners and baking tasty treats. My latest creation is gluten and dairy free savoury scones based on this recipe. I switched out the wheat flour for oat and used soda water instead of the lemonade to turn it from savoury to sweet. It was so simple that I can't believe I haven't made scones before.

    I ate these with some red chilli tapenade the Lovely G scored at the supermarket. The kids had theirs with butter and jam. Mmmmmm, tasty!

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    Gluten and Dairy Free Oat Scones

    3 1/2 cups oat flour, sifted

    1 cup coconut cream, runny

    1 cup soda (or carbonated) water

    1/2 tbsp apple cider vinegar

    pinch of salt

     

    Pre heat oven to 210 C (190 C fan forced).

    Line a baking tray.

     

    Sift the flour into a large bowl.

    Make a well in the centre and add the water, coconut cream and apple cider vinegar.

    With a butter knife, mix it into a rough dough.

     

    Spoon the dough out on to the tray (it’s going to be super sticky).

    Flatten the tops a little with wet fingers.

     

    Bake for 20 minutes or until golden.

     

  • Rosemary and Olive Buckwheat Muffins

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    It’s baking season and time to fire up the oven! 

    I’ve been baking these muffins for a few years now but when I went to find the recipe this morning, I realised I hadn’t posted it here. I haven’t baked these since last winter and I couldn't remember the quantities. A brief panic ensued while I searched for the recipe which luckily I eventually found.

    Now I'm posting it here so you can share in the goodness of these simple and scrumptious buckwheat muffins and I won't ever have to worry about forgetting the recipe.

    Wheat is not the only grain. If you can’t eat gluten, I highly recommend buckwheat. You can use it to make pancakes as well as bake bread and muffins. Even if you do eat gluten, it’s nice to mix things up a little and broaden your food intake and grain choice. 

    As usual, this recipe is dairy free, gluten free and also sugar free. It also contains eggs which are a great source of protein.

     

    Rosemary and Olive Buckwheat Muffins (makes 36)

    300g buckwheat

    2 large eggs

    500ml filtered water

    1 tsp salt

    black olives, pitted and cut in half

    fresh rosemary, chopped

     

    Pre heat your oven to 180°C (357 F).

    Grease a muffin tray with olive oil. I like to use the mini, shallow trays for these muffins.

    For this recipe you will need three trays or bake the muffins in rounds.

     

    Grind the buckwheat into flour using a spice/coffee grinder.

    Add it to a large mixing bowl with the salt.

     

    Crack an egg into the measuring jug and add half the filtered water. 

    Whisk until combined. Gradually whisk the egg mixture into the flour in the bowl.

    Repeat for the second egg and the remaining water.

    Add the chopped rosemary and stir well.

     

    Pour the muffin batter (it will be quite runny) into the prepared muffin trays.

    Add olives to each muffin.

     

    Bake for 15-20 minutes.

    Serve with homemade hummus.

     

  • Poetry Explosion

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    I have just had the most incredible two day Poetry Retreat hosted by Small Giants and held at the White House (no, not that one) in St Kilda. The facilitator of the workshop was Pádraig Ó Tuama, the incredible host of the Poetry Unbound podcast. During the pandemic and Melbourne’s many lockdowns I used to escape into the back garden and listen to his voice sharing poetry and insights while I hung out the washing. Getting to spend the last two days in his presence, diving deep into the power of words and stories has been amazing. He was smart and funny and created an amazing safe space for all our stories to be heard. It was so good I didn’t want it to end.

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    It was easy to be inspired in such amazing surroundings. Small Giants put on an amazing event with fabulous food, marvellous music and gorgeous floral arrangements. Throw in Nathan’s movement, breath and yoga practices along with Van’s warmth and organisational wizardry and you have one incredible event. And of course the poetry. Can’t forget the poetry. There was so much good poetry. I was soo, so lucky to be able to take time out from the everyday and meet amazing and inspiring people. Huge shout out to Mary Freer @freerthinking for putting me on to this workshop. 

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    The retreat was carefully crafted and structured to balance the emotional and mental strain of writing and sharing poetry with the needs of the body to move, eat and rest. I didn't end up getting any pictures of the incredible food cooked with love by Slow because I was too busy stuffing my face with baked eggplant, shiitake mushrooms on rice cracker puffs and baked artichoke hearts.

    There were published poets, emerging poets as well as people who don't write poetry at the retreat. All of them were there for a shared love of the power of poetry and what words can do to console and comfort or confront and confuse. Pádraig's presence and gentle manner created a safe and welcome space for writers of all abilities to feel comfortable sharing their work with the room.

    Each of the sessions contained writing prompts as well as poetry from famous poets such as Emily Dickinson, Wallace Stevens and Marie Howe. After we read Always Under Your Breath by Kei Miller, I went home and pulled his book, The Cartographer Tries to Map a Way to Zion off the shelf. I bought it a couple of years back when I met him at Poetry on the Move in Canberra. I was blown away by his performance, got excited and bought his book only to put it in a bookcase when I got home. I tend to buy more books than I can read, it's a guilty habit!

    My favourite exercise was the one where Pádraig got us to answer eight questions. We had to write a single line in response to each question – as long as the width of our page but no longer. Once we were finished, we then numbered the lines and rearranged them to create a pantun. It was such a great way to get people who don't write poetry to write a cleverly structured poem that fells like you're being a poet. I also found it a much better way to approach the form than trying to come up with the lines and shoe-horn them into the poem. His approach felt more natural and organic.

    I also liked the way Pádraig talked about the different forms (sonnet, villanelle, pantoum) having their own flavour, qualities and attributes. He is so knowledgeable and widely read, it made me hungry to learn more. There's always so much more to know that I think I'll alway be a student!

    We were also treated to an amazing, curated cello performance by Josephine Vains. Her cello was made in 1800 and has an unusually shaped bow and ram's gut strings so the sound is scratchy and raw. She taught us about Baroque music and the language of affects as well as the meanings of the keys which she matched with her pieces. In times past, music and emotion were paired together and songs consciously created to evoke a response in an audience. My favourite piece was her version of Metallica's Nothing Else Matters.

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    Meeting your heroes is a strange thing. You feel as if you know them already and can take up a conversation where you left off. Of course you've never spoken to them before but it feels like you have. I wanted to sit down in the sun and talk to Pádraig for hours about all the things but my awkwardness and shyness holds me back in social situations. I feel as if I am only mimicking being human and need to give myself little reminders like 'smile' and 'remember to ask questions' and 'don't scare them with your enthusiasm' and 'don't be a conversation hog' because when I get excited about a subject I get carried away and overwhelm people. I see their faces glaze over and know I've gone too far. And then I don't know what to do next or how to save face or how to exit gracefully.

    Its the ultimate magic trick – how to be yourself in a crowded room full of strangers you've only just met. Forget about pulling rabbits out of a hat or sawing yourself in half, the real magic is other people and how we communicate with each other. Figure that out and you're set! If you've worked it out, please, please drop me a line and share your secret!

    I was also conscious of all the people there who were as excited as me to be meeting one of their heroes. We all wanted to have those conversations with Pádraig, to share a few pints and chew the fat. Luckily he has a huge body of work with six season of Poetry Unbound that I can go back to and listen to again. 

    There's also the feeling that your hero is their own person and that they are there doing a job. Being polite to you is part of that job and you never really know how they feel about you, even if you want them to be your new best friend. I'm not sure where I read it, but building a casual friendship apparently takes at least thirty hours and to make a good friend, 300 hours. Although a retreat can feel like a super intense experience where you've made lottos new friends, when you've left you're only halfway to making an acquaintance. Chances are your paths will never cross again. But you know, that doesn't really matter because those beautiful souls shared a beautiful moment with you. One that you all will be able to carry and look back on over the years.

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    On the flip side, I met people who knew my work and a young woman who had bought a copy of pas de deux at the Book Barn in Belgrave. She told me that my book, along with others, had helped her through a difficult patch. Little did she know that hearing those words would help me through a difficult patch. Writing is a solitary craft. We writers create our work and then send it out into the world, hoping it will meet interesting people and make new friends. But we don't always know if that will happen. So there is grief in the joy of creation, of letting go and coming home.

    And then there is the feeling of gladness when someone tells you that the work you are doing is important, that it matters, that it made a difference. Hearing that gives me the strength to go on. To keep doing the work. And it inspires me and gives me energy because I know that what I am doing is not in vain. Doubt dogs my steps and nags at every turn. For a little while now I'll be able to ignore its yelps and whines and focus on doing what I love.

    Stepping out from behind the computer screen this weekend was so affirming. I met so many incredible people, heard so many inspiring stories and witnessed what happens when people consciously come together to create. I am so blessed to have met so many lovely people who made the retreat an amazing experience. Thank you!

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    A day later, I am struck by all the conversations I had and all the ones that could have been. The faces that I smiled with or shared a look of understanding and those that remain an enigma. All those beautiful beings who shared the room and made this retreat a welcoming, safe and nurturing space. So many of us were mothers, taking time out of busy child/partner filled lives to nourish our selves so we could go back home and say, 'I am here. I can do this. I love this.'

    I love my life. I am here. I can do this.

     

  • Double Choc Bliss Bombs

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    Still sugar free and still loving it. Especially when I can manage to concoct something as scrumptious as these double choc bliss bombs. Mmmmm.

    Think rich and velvety with crunchy nuggets of cacao nibs and bursts of dried cranberries. Rum balls without the rum (or sugar). Vegan, dairy and gluten free. What more could you want really? (Apart from world peace and an end to the climate emergency of course). In the meantime, eat cake, I mean, bliss bombs.

     

    Double Choc Bliss Bombs

    2 cups of pitted dates

    ¼ cup dried cranberries

    ¾ cup of desiccated coconut

    ¼ cacao nibs

    ¼ cup cacao powder

    extra desiccated coconut for dusting

     

    Soak the dates in boiling water for at least 30 minutes to make them soft and squishy. Skip this step if you're using fresh dates – just remember to remove the pips!

    Drain the dates and squeeze out the excess moisture.

    Throw the dates and dried cranberries (make sure to buy the ones sweetened with apple juice not sugar) into a food processor and blitz.

    Once they've become a paste, add in the coconut, cacao powder and cacao nibs.

    Blitz again until it all comes together.

     

    Sprinkle the extra coconut on to a plate.

    Dip your hands in cold water (this reduces the amount of mixture that sticks to your hands).

    Spoon out some mixture and roll it between your palms to make it into balls.

    Roll the ball in the extra coconut and then put it on a plate.

    Repeat for the rest of the mixture.

     

    Refrigerate for an hour or two before devouring.

     

  • Eating Out

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    One of my favourite things about this trip has been not having to cook dinner. I am feeling thoroughly spoilt and lucky as we have eaten out most nights even though we have been mainly staying in self-catered accomodation.

    With all my dietary requirements, it's usually a nightmare for me to eat out but all the places we've been to have had gluten free and vegan options marked clearly on their menus. It may seem a like small thing but it's the difference between feeling ostracised or included. When you can eat anything on the menu you take it for granted and revel in all the choices. When you can't, you stare at it the menu despair trying to figure out what won't make you sick or interrogate yet another waiter to find something you can actually eat for dinner. For me that's usually a super expensive steak and thank goodness I'm not vegetarian or I'd never be eating out.

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    Cycles at the Empire in Deloraine had the most amazing house-smoked trout omelette with roquette and aoli for lunch. Thai at Bushman's in Strahan served the most incredible prawn pad thai. The buffet on board the Spirit of the Wild had the best Tasmanian cold smoked Atlantic salmon (pictured) I've ever had – and probably spoilt me for life!. In Swansea at the Artifakt Cafe and Gallery I ate smashed avocado with poached egg and a salad with a most delicious dressing.

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    But the icing on the cake or the dessert to end all desserts was eaten at the Japanese inspired Raiida in St Helens. Coconut mousse topped with roasted rhubarb, coconut jubes and strawberry granita. It was so good people that we went back the next night just for dessert!

     

  • Let The Feasting Commence!

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    Did someone say homemade pizza for dinner? Oh go on then, I'll have a slice.

    I don't usually indulge in grains, bread or pizza but what the heck, it's the silly season and time to let my hair down a little.

    I made this pizza using an organic rye base and artichoke paste. It's got barbecued eggplant, marinated artichoke hearts, mushrooms, red onion, green capsicum, kalamatta olives and slices of prosciutto. It was soooo good!

    Good thing it's the holidays so I can go and have a nap when the food coma hits 🙂

     

  • Gingerbread

     

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    One of my favourite things about the festive season is all the baking of yummy treats. This year we're not going to Canberra to spend Christmas with my parents and my youngest daughter is very sad about not seeing her Nana and Seeya. She's been missing them dreadfully. She's determined to make Christmas at home as much as fun as it is with them. We've been decorating our place and she wanted to make a gingerbread house like the one Nana makes. A whole house felt a little beyond my abilities (and hello, witch?) so we compromised on these little guys.

    I was feeling pretty tired the day we made these but Miss P insisted we all sit down together after dinner and ice them. She didn't want to be sensible (and let's face it, boring) and wait until the next day. Oh no, she was excited and full of joy and wanted to do it now! So we did.

    And I am glad she insisted because it was so much fun to sit around our kitchen table, decorating gingerbread shapes. It's funny, I've been missing all the spontaneity and excitement that very small children bring and then when one of mine does, I get all resistant! Note to self- remember to follow the joy!

    What holidays do you celebrate and what are your family traditions?

     

  • Peanut Butter Chocolate Chip Cookies

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    I was reading a Ruby Redfort book by Lauren Child which I borrowed from my daughter. I'm not sure which one it was. Either Pick Your Poison or Blink and You're Dead. In it Ruby was eating peanut butter chocolate chip cookies. She's always drinking banana milk (which incidentally was my absolute fave when I was a teen) and eating cookies.

    I'm highly suggestible at times and this was one of those times. As soon as I read that she was eating peanut butter chocolate chip cookies, I just had to have some. Right now! So it was off to the kitchen to check out the state of the pantry and then online to find a recipe.

    I started with this recipe because it only had three ingredients (what's not to like about that?) and no flour which is amazing for someone like me who tries to avoid flour. Of course they didn't have choc chips so I added them in. The batter tasted amazing (everyone knows the batter is the best bit right?) and the cookies weren't too bad either. 

    When I was searching for recipes I also came across this one which used oatmeal. Oats is one of the grains I do eat (quinoa and buckwheat are the others although I think buckwheat is technically a grass) and I thought it could be cool to include them and make the cookies even better.

    So here's my recipe. Sorry there aren't any pictures of the finished cookies, they were all eaten before I could take a picture!

     

    Peanut Butter Chocolate Chip Cookies

    1 cup oatmeal or quick oats

    1 ¼ cups rapadrua sugar

    1 cup salted peanut butter

    2 eggs

    2-3 tbsp chocolate chips

     

    Preheat the oven to 180 degrees celsius.

    Line a baking tray with baking paper.

     

    Mix together the sugar and oats in a large bowl.

    In a small bowl, whisk the eggs then whisk in the peanut butter a bit at a time.

    Put the peanut butter mixture into the large bowl and combine with a wooden spoon.

    Then add the chocolate chips.

    Place spoonfuls on to the baking tray.

    With wet fingers, flatten the top of each cookie.

     

    Bake 8-10 minutes or until done.

    Cool on a wire tray.

     

    Notes: to make this recipe grain free (makes 24 cookies):

    2 cups sugar

    2 cups peanut butter

    3 eggs

    4 tablespoons chocolate chips

     

    And follow the above steps.

     

  • Food, Glorious Food

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    I've been back in the kitchen getting creative and it feels so good. The weather is nippy so it's the perfect time to crank up the oven and get back to baking. Shelter in place has given me time to play with ingredients and potter about with pots and pans.

    These days I don't bake sweet treats (trying to stay off the sugar) but I still love baked goods of the savoury kind. I've been devouring kale chips drizzled with olive oil and sprinkled with nutritional yeast. Peeling chestnuts hot from the oven. And making rosemary and thyme flavoured mini muffins with buckwheat flour. Flours often make me crash but this recipe has egg in it and the protein seems to balance out the flour.

    I love sitting at the table with my family to eat all the goodies when they're hot, straight out of the oven. The simple things really are the best.