Like most Australian women of my generation and my mother’s generation, The Australian Women’s Weekly taught me how to cook. Not the magazine itself, in my case, but all of my first cookbooks were AWW publications, and two of my most trusted sources for fail-safe recipes and general kitchen know-how are books by AWW. However, AWW did not teach me how to to eat. No, the blog and writer who has influenced my diet and approach to food is The Stonesoup (written by Jules Clancy). Continue reading
One of the lovely things about serving a salad with every meal, is that it leaves freedom to simplify the ‘main’. Although personally I’m starting to think the salad is the main dish. The other night I did just that, simmering a mix of shiitake and oyster mushrooms in a simple broth of stock and garlic, punctuated with ginger and chilli. Continue reading
So, as I’ve mentioned, we bought a rainbow chilli tree. First order, harissa!
I looked up a few recipes, and they all have carraway seeds – seems it’s an important part of the flavour or whatever. Well, I’m effort-adverse, I didn’t have any on my spice shelf and wasn’t about to go get some. So to hell with harissa, this is just a chilli sauce. And it’s good. Maybe next time I’ll make harissa… but this one is being made again for sure. Continue reading