So that would be me in the top and Paul Hogan below – in the exact location he did his original “throw another shrimp on the barbie” ad for Tourism Australia years ago.
The world is moving on, so many different rules and regulations in different places. My hope is that the relaxation of social distancing rules will not lead to another rise in infections. We must all continue to do our best to safeguard ourselves and the lives of others while enjoying the freedom and hopefully the boost to economies which relaxation brings. On a personal note, I am sorry not to have continued with Facebook Live at the moment, nor the Zoom cooking classes. Unfortunately, someone close to me has serious health issues which are taking my whole attention. So this will be a shorter weekly update than usual, but with some very important events which I would love you to join in. Cure Cancer is one especially dear to my heart.
Cure Cancer World’s Biggest Virtual BarbeCURE
On May 16, THAT’S TOMORROW, Cure Cancer is hoping to break the GUINNESS WORLD RECORDS® for the Biggest Virtual BarbeCURE, sponsored by Barbeques Galore. We are asking Australians to turn on their barbecues at home and get together with their families and friends online to fund some of the world’s brightest Cancer Researchers. To break the record, we need 6,000 Australians to participate.
Through the Biggest Virtual BarbeCURE iCure Cancer hope to nspire Australian communities to join together during this difficult period of isolation. Funds raised via the campaign will support our cancer researchers and help them to continue their life saving work to find a cure for all cancers, work that should never be forgotten or paused.
HOW TO GET INVOLVED
Join our Biggest Virtual BarbeCURE on May 16 12pm-12am
Easy Pulled Pork with Apple and Brussel Sprout Slaw
Last week I did a poll. I asked my Facebook followers if they had been spending more time in the kitchen and asked how they felt about it. Over 90% of people had been spending more time cooking, and most were loving it! I want to help people hang on to this happy association to cooking for as long as possible. So here are my recipes which focus on simple batch cooking to make a big delicious meal you can eat over several nights, or freeze leftovers for later. You can find the recipes here: Spicy Lamb Sausage Rolls Beef and Red Wine Pies Jamon Croquetas Easy Pulled Pork with Apple and Brussel Sprout Slaw
World Hummus Day
My Sweet Potato Hummus in Selector Magazine Photography by Brett Stevens
Wednesday the 13th of May was World Hummus Day. I celebrated the humble chickpea by making my delicious roasted sweet potato hummus, you can find the recipe here.
Coming Up Next Week
From my video ‘Cooking Mince Five Ways’ filmed for The Carousel in our very versatil Flame Studio Sydney
This week you will see some more great recipes shared to my Facebook and Instagram pages. Now mince is back on the supermarket shelves I will be sharing how you can make the most of it, with a few great ideas for you to try.
I’m also looking forward sharing one of my new favourite recipes for an Asian-style roast chicken, you won’t want to miss that one!
This week I’m going to be asking my audience some questions about how they are eating now we are all home more. Check in to get involved.
Travel with me in 2021?
A fun hands-on cooking class in Puglia – classes are part of any of my hosted trips
MY HOSTED TOURS RETURN IN 2021
While I sadly had to postpone my wonderful culinary tours this year, we now have dates for next yet. Many more details to come, but I wanted to give you, my subscribers the first heads up. The brochures and final costs have not yet been finalised, and although it is too soon to be thinking about travelling overseas again, here are the dates: Culinary Adventures in Puglia and Basilicata: 10-16 October 2021
This will be similar tothe one planned this year. Morocco culinary tour approx 13 – 24 May – some information here.