At the Easter Show 2014. You never know who you’ll meet! with Duke & Duchess of Cambridge
Rain, rain go away, come again another day ………. I know parts of Australia are still dry but the Eastern seabord continues to suffer from torrential rain and the Easter Show is upon us – though there is plenty to please rain or shine.
Easter Show Fun I am a self-confessed Easter Show tragic. I just love it and everything about it. My parents courted at the Easter Show, took us as children (with the District Exhibits and the Woodchop the highlights) and were proud when I was elected to the Council of the Royal Agricultural Society of NSW in 1996, before the final Show at the old Showground. Little wonder my whole family love it.
As it is the 200th birthday of the society, Princess Anne will be officiating at the opening on Saturday 9 April. I am thrilled that I will, for the first time, be in an open carriage during the first Grand Parade which immediately follows the opening at 4pm in the main arena. I do hope it doesn’t rain!
On six days I am also hosting Talk and Tasteat the Show. On every day from 10am to 4pm with half hour presentations on the hour, participation is free but come early or put your name down earlier in the day. At the Producer’s Table you can learn from some of Australia’s finest food producers at delicious entertaining and interactive sessions hosted by“Fast Ed” Halmagyi or me Find out everything there is to know about the Sydney Royal Fine Food, Dairy and Wine competition judging process, pick up a tip or two from award-winning food and beverage producers, and sample some of the best produce from the food and wine competitions. Each session runs for 30 minutes and the products on offer vary from session to session.
The whole show, with lots of extra attractions in acknowledgement of our 200th year is on from 8 – 19 April.Pre-booking essential here.This is great as it means numbers are spread out over the 12 days and there are no really, really busy days.
You can keep up with it all onFacebookandInstagramor email me with any requests or comments.
Now read on or scroll down, remember there’s something for everyone in this newsletter wherever you are in the world.
Chicken with Walnut and Pomegranate Stuffing and Jewel Rice
While a classic roast chicken is a wonderful dish to master, this golden Chicken with Walnut and Pomegranate Stuffing and Jewel Rice is an Arabic version. I have always loved the different cuisines of the world and take great delight in eating them when I am overseas and re-creating the flavours when I get home. Originally Arab food was that of desert nomads and so was simple and portable with ingredients like rice and dates or ambulatory animals like sheep and camels. As the caravans travelled throughout the Middle East new ingredients were discovered and added to the repertoire. The nomadic Bedouin influence has thus been broadened by other cuisines from the Arab world resulting in a diverse food culture. Try Chicken with Walnut and Pomegranate Stuffing and Jewel Rice
Herb Crusted Salmon, Pea Puree, Smashed Potatoes & Carrots
With Easter coming up I thought I would share some recipes. There will be more to come if I send a newsletter next week. It all depends if I have time with my commitments at the Easter Show.
Religious or not, we all love Easter and the holidays it brings with it.
Historically it goes back to pagan times and in the Northern Hemisphere where this all started it falls in spring and so is all about renewal and rebirth – hence the popularity marking the festival. Many people and cultures do not eat meat on Good Friday, hence the popularity of seafood.
Greek traditions are also very special. Greek Orthodox Easter and Christian Easter only sometimes co-incide, being calculated using different calendars. This year they are a week apart but the food works well for both! Here is Lamb with Greek Flavours.
Read I didn’t know until I received the Vanella Cheese newsletterthat they make a very traditional handcrafted Oaxaca cheese(pronounced: wah-hah-kah) along with other wonderful mozzarella products. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process, originally from Italy, which is used to produce mozzarella, was brought to Mexico by the Dominican monks that settled in Oaxaca. However, as water buffallo milk was unavailable, they started using cows milk instead. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Earthy and butter is is a great melting cheese or tear it over salad.
They also share a recipe for Black Bean Oaxaca Molotes
Share My TV series continue to be shown around the world, often on internet platforms like Apple TV, iTunes, Amazon and others. Wherever you are in the world, just google my name and you may well find my TV series there.
The EATIVITY Local Food Directory has gone live. The Directory’s aim is to provide a place for every Australian to easily connect directly with producers and understand more about where their food comes from.
This trip will see us travel from Rabat the capital, to spiritual Meknes and Fes, and to Marrakech the red city. On the way you will explore the archaeological site of Volubilis, visit a Berber village in the Atlas Mountains, and relax by the coast in tranquil Essaouira. You’ll discover the delicacies of Moroccan and French food, dine in local eateries through to upmarket restaurants, and experience the making and flavours of Moroccan dishes during cooking classes. Luxury accommodation is in charming, authentic riads, sometimes in exclusivity. Only 10 – 12 guests.
Details of the adventure include:
Meals as per itinerary: breakfast daily, 9 lunches, 11 dinners with ½ bottle of wine per person at dinner or sometimes lunch
Transportation throughout in luxury air-conditioned vehicles with professional experienced English-speaking driver, including related expenses and allowing for physical distancing
English-speaking local licensed guides in Rabat, Volubilis, Meknes, Fes, Marrakech and Essaouira with all entrance fees included to the sites visited with the guides
Atlas excursion including mules and the specialist trek guide
3 cooking classes
You can enjoy this experience from AUD $9600 per person twin share (flights from Australia not included). Cost for single travelers is AUD$10,700.
By Prior Arrangement is highly experienced and well-known in Morocco as Principal, Carol Prior lived there for 13 years and has been arranging tours there for over 30. I have confidence in working with them to bring this very special tour into being. Talk to them about the trip, or feel free to email me with any queries. I am excited!
Read Where to Eat Breakfast, Lunch and Dinner in Rabat.
Puglia in the boot of the heel of Italy is still relatively unspoiled. A secret Italians tend to keep to themselves, it is a wonderful place to visit and so much less crowded than Tuscany. Join me and share an unforgettable week of culinary and cultural exploration. Think hands-on bread, cheese making and cooking class; visits to wineries, olive farm, tours of UNESCO sites Alberobello & Matera & other cultural centres with local guides. All sensational meals and wines included. You only need money for the very inexpensive shopping you will find there.
Group size: an intimate 8-16 places only
Lodging in authentic, family-run noble estates and palaces
Operated by: Local Puglia specialist Southern Visions Travel: the leading experiential travel company in Southern Italy