Ingredients: 500 gr cleaned chicken livers, marinated for a few hours in mix of 200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes. DO NOT OVERCOOK because livers must be pink inside. Strain all the livers and keep the juice, but take out the bayleaves, place […]
What do we cook to celebrate our wedding anniversary dinner? Something grand for just the two of us to be served on the terrace at twilight overlooking the River Murray, which is fast flowing past our rental accommodation right now. The answer comes as we approach Mt Compass where we usually buy venison. But today, […]
There is something magic about Kangaroo Island which lures unsuspecting people and its raw beauty entices them to stay. Such as another gifted fellow, French winemaker, Jacques Lurton and we hear of his love affair with KI over dinner at Reflections, the restaurant of Kangaroo Island Lodge at American River. (It is a finalist in […]
Galette des Rois: There is something about religious tradition which gladdens the soul and in French culture, the festival of Epiphany when the Three Wise Kings, who visited the Christ Child, is celebrated with a special cake on January 7 each year. The cake is called La Galette des Rois and it is celebrated in […]
The French people are precious about their cheeses and savour the nose, palate and taste of their ancient fromages with as much passion as their wines. But now there is an American invader, the odourless Philadelphia Cream cheese which is attacking the land of camembert, brie and Roquefort fighting for a share of the 24kg […]
Never has learning French been so inspiring as this week’s lesson in the rose garden of Adelaide’s Botanic Gardens. My French teacher is Argentinian-born and now new Australian citizen, Elsa Rozannes and we are sitting here on a bench under a flower bower, reciting French poetry. It is her idea to take this pleasant excursion […]
my idea of a superwoman is someone who scrubs her own floors
actress Bette Midler
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