Long before I developed this wonderful, all-consuming passion for cooking, I was an avid gardener, and over the last few years I’ve...
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Long before I developed this wonderful, all-consuming passion for cooking, I was an avid gardener, and over the last few years I’ve noticed that what’s happening in my garden is inspiring what’s cooking in my kitchen.
Take August for instance. As you head outside to dig the garden beds for spring, there’s a sense that anything can happen, and it often does. Sometimes you find yourself digging in a T-shirt and swearing spring has already sprung, but, in the main, the days are chilly and often you need to wear an extra layer to buffer the near-arctic winds.
It’s the late afternoons that are most telling. As night starts to fall,
so does the temperature, and my mind turns straight to trading my trowel for a spoon and dipping it into warming winter comfort food.
But the thing that defines August for me as a gardener is the moment when the long red buds of jasmine pop and waft their divine fragrance all over the neighbourhood. Before I was bitten by the cooking bug, this meant one thing – summer was around the corner. Now it yells something louder and more urgent – fire up the oven and start clanging the pans, it’s the last hurrah for winter cooking!
I must admit the clanging is at fever pitch already. I usually try to wait for the issue to go on sale before I start cooking the recipes, just so I’m in step with what you’re cooking at home.
But with this All-Time Favourites issue, I couldn’t resist leaping in.
In fact, well before the pages were sent to the printers, I had cooked the Cauliflower Soup with Blue Cheese Toast (p 29), Beef Hotpot with Thyme Scones (p 60), Rhubarb & Strawberry Crumble (p 71), Roast Pork with Prune & Walnut Stuffing & Red Wine Gravy (p 84) and Bread & Butter Pudding (p 99). My mouth is watering at the mere memory.
All I can say is try them for yourself – every dish tastes just as good as it looks.
Thankfully, I have plenty more recipes to try. Top of the list is the Beijing Olympic Games banquet (p 73), the other four roasts cooked with wine (p 81), and the Mediterranean buffet lunch (p 88). At this rate, the garden beds may need to wait until September to be dug. If you’re looking for me, start with the kitchen!
Happy cooking.
BRODEE MYERS-COOKE,
EDITOR
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australian good taste back issues now available to buy!
There is no longer an excuse for missing a copy of agt from your collection, with back copies of the magazine now available for purchase.
Back issues of agt are available to buy at the cover price with an additional $4 for postage and handling within Australia, and $5 extra for all overseas orders.
If you would like to order a back copy of agt you can do so by forwarding your request via;
POST
Reply Paid 1224,
Queen Victoria Building,
NSW 1229
(no stamp required)
PHONE or FAX
P: 1300 656 933 (cost of a local call only)
P: (+61 2) 8296 5424 (overseas)
F: (+61 2) 9279 3161
or EMAIL
subscriptions@newsmagazines.com.au
Take August for instance. As you head outside to dig the garden beds for spring, there’s a sense that anything can happen, and it often does. Sometimes you find yourself digging in a T-shirt and swearing spring has already sprung, but, in the main, the days are chilly and often you need to wear an extra layer to buffer the near-arctic winds.
It’s the late afternoons that are most telling. As night starts to fall,
so does the temperature, and my mind turns straight to trading my trowel for a spoon and dipping it into warming winter comfort food.
But the thing that defines August for me as a gardener is the moment when the long red buds of jasmine pop and waft their divine fragrance all over the neighbourhood. Before I was bitten by the cooking bug, this meant one thing – summer was around the corner. Now it yells something louder and more urgent – fire up the oven and start clanging the pans, it’s the last hurrah for winter cooking!
I must admit the clanging is at fever pitch already. I usually try to wait for the issue to go on sale before I start cooking the recipes, just so I’m in step with what you’re cooking at home.
But with this All-Time Favourites issue, I couldn’t resist leaping in.
In fact, well before the pages were sent to the printers, I had cooked the Cauliflower Soup with Blue Cheese Toast (p 29), Beef Hotpot with Thyme Scones (p 60), Rhubarb & Strawberry Crumble (p 71), Roast Pork with Prune & Walnut Stuffing & Red Wine Gravy (p 84) and Bread & Butter Pudding (p 99). My mouth is watering at the mere memory.
All I can say is try them for yourself – every dish tastes just as good as it looks.
Thankfully, I have plenty more recipes to try. Top of the list is the Beijing Olympic Games banquet (p 73), the other four roasts cooked with wine (p 81), and the Mediterranean buffet lunch (p 88). At this rate, the garden beds may need to wait until September to be dug. If you’re looking for me, start with the kitchen!
Happy cooking.
BRODEE MYERS-COOKE,
EDITOR
To subscribe now, simply do one of the following:
australian good taste back issues now available to buy!
There is no longer an excuse for missing a copy of agt from your collection, with back copies of the magazine now available for purchase.
Back issues of agt are available to buy at the cover price with an additional $4 for postage and handling within Australia, and $5 extra for all overseas orders.
If you would like to order a back copy of agt you can do so by forwarding your request via;
POST
Reply Paid 1224,
Queen Victoria Building,
NSW 1229
(no stamp required)
PHONE or FAX
P: 1300 656 933 (cost of a local call only)
P: (+61 2) 8296 5424 (overseas)
F: (+61 2) 9279 3161
or EMAIL
subscriptions@newsmagazines.com.au
Subscribe now!
A little wine in your cooking adds a new dimension of richness and flavour to meals. Now Leggo's has...
