I'M LEAVING ON A JET PLANE
(with a breakfast/lunch box so I won't starve)
|My sunset kitchen last week|
Finally (and with much gratitude to nature on my part) the sun is sinking, and setting earlier. The energy is descending, and even though it's still hot (it's just been 41, 40 and 38.9c the past 3 days), the nights are cooler and you can most definitely feel Autumn in the air. And those full moon, hot day sunsets are just breathtaking. But, whilst this is taking place my energy needs to keep up - it has been and still is, all happening here! I head off to Melbourne, Sydney and Brisbane this week. First stop is Melbourne for the wedding of good freinds and classes, with the cooler weather I know I'll find there, a definite plus. I've even bought a cardigan and jumper !!! Whilst writing the classes, I was getting so excited - especially the Breakfast and Lunch Class for Adults and Children at School, Work and Play. I read this little quote somewhere recently that said if it was hard getting out of bed in the morning, your breakfast wasn't delicious enough :) I can't wait to make Poached Quinces and Vino Cotto with Goat Cheese or Labne or the Pumpkin, Cheddar, Rosemary and Sage Gluten Free Scones - I'd most definitely get out of bed for that. Classes will be at The Green Grocer - such a gorgeous shop, and the owner Mary and I will chat ten to the dozen. Did I say how much I love Melbourne... I do. There's still a couple of spots and you can contact Mary. I also love Essential Ingredient in Prahran (and Market Lane Coffee) and can't wait to be back there for the To Market class.
Then, onto Sydney for Recipe Testing for the new book. Cakes, Biscuits, Pies - hard work, but I bear the burden. I'm going to post pictures on Facebook, so you can get a feel for what's happening and how a book progresses. Myself, Food Editor and Editor (and others) go down at approx 2.30 to pick apart or comment on what has been cooked (not by me) that morning. One has to have a robust ego, but it's where I learn about the little things I do, that make a good end result and have not put in the recipe. I love recipe testing and it's such an essential part of a good book. Then, I'm onto Brisbane for Nourishing Young Children class at Mondo Organics - I'm really looking forward to being there.
In the background, I am gearing up for the Whole and Natural Foods Chef Training Program. I was at an Anti GM talk 2 weeks ago given by French scientist Gilles Eric Seralini along with other Chefs and interested people from the food industry. It is one of the first times I've heard such grounded scientific reasoning and response to the pro GM lobby - coming from a scientist, it counts. But the interesting part was the conversation afterwards, where it got to the issue of how we train chefs - many of the young trainees there wanted and noted they received little or no education about the goodness of the food itself, how it's grown and how it impacts on and in a human body. I was so excited to be able to say, "but you can, this is happening in the world - here in Perth, and in New York". We need to change everything about how we relate to food - including how we train those who work in the industry. The Whole and Natural Foods Chef Training Program is a part of that change and it's incredibly inspiring to see what some of the graduates from both New York and my program are doing.
BUT, to the food. I've learnt not to rely on plane food - mostly, it's not edible. This is what I am taking for the plane trip - 5 odd hours, so I need something real. I'm making an old favourite - Stuffed Butternut Pumpkin - and one from my garden none the less. I'm going to take a treat also - some Chocolate Mousse. Whilst I'm on the plane, I'll most likely be day dreaming about this - Heidi Swanson listed it recently on her Favourites list, and I'm biting - hook, line and sinker. It's very me, I love it, I want to live in San Francisco - but alas, not this year. I'll have to make do with our tour there next year. For now, I'm going to savour all the deliciousness, cool weather and friendship that Melbourne, Sydney and Brisbane have to offer. I look forward to seeing you there.......
|I also made a quick plum crumble|