A Food & Travel Blog

In My Kitchen – April 2017

01/04/2017 | By

A clever idea to support native Australian bees, a wonderful warm memoir, some more food mags & some boozy holiday purchases – all In My Kitchen this month.

In My Kitchen April 2017 - Weleda bee hotel

Welcome to the April 2017 In My Kitchen roundup. This monthly peek into the kitchen of bloggers from all around the world is hosted by Liz over at Bizzy Lizzy’s Good Things. For the complete list of participants and links to all the other kitchens head over there.

 Frustratingly, my new kitchen is still not quite up and running. In fact, it only became functional yesterday. I’m resisting showing any images of the work so far, until it is all finished.

 In my kitchen this month is this very clever bee hotel, a home for our solitary native bees and a gift from Weleda Australia. Founded by Rudolph Steiner, the father of biodynamic farming and anthroposophical medicine, Weleda produce an extensive range of quality organic and biodynamic skin and personal care products.

They have extended their commitment to wellness with the Bee B&B Hotel program, launching it in more than 70 Australian schools so far. Native bees play an important role in the pollination of our food plants. The project gives schools an opportunity to turn their kitchen garden into a place for these native solitary bees to take shelter and rear their young. The ‘bed’ is the bee hotel and the ‘breakfast’ is the school garden. You can find out all about this important initiative on the Bee Hotel website.

in my kitchen april 2017 - the barber of budapest book

 Another delightful gift I received recently was from the In My Kitchen host, and my friend, Liz Posmyk. Last year Liz successfully published her first book, The Barber of Budapest, a charming and heartfelt tribute to her Hungarian immigrant parents.

 In her memoir, Liz shares with us her family history and deeply personal memories of her much-loved parents, her upbringing and just some of the food with which her treasured mother kept their Hungarian legacy alive. It’s an absolute delight to read and her inclusion of a packet of Hungarian sweet paprika in the parcel was a thoughtful way to encourage me to try some of the delicious recipes she includes in the book. Do try to get your hands on a copy – contact Liz via her blog for details.

in my kitchen april 2017 - NZ food magazines

 The Bloke and I are only just returned from a brief walking trip in the spectacular Abel Tasman National Park, in the south island of New Zealand. I’ll be sharing some of my photos from that excursion in weeks to come, but I’ve got these fine New Zealand food magazines in my kitchen to remind me of the exceptional food culture they enjoy over there. I’m looking forward to playing in the new kitchen and trying some of these delicious recipes out.

 Shopping wasn’t a priority while hiking through the New Zealand bush, but I couldn’t resist an indulgent purchase in the duty free store on the way out of the country. I’m not a big liqueur drinker and don’t keep many in my kitchen, but am very fond of glugging orange flavoured booze into some of my baking and desserts. This blood orange Cointreau is richer in colour, tang and depth of flavour than usual and will be fun to play with.

In My Kitchen April 2017 - new liqueurs

The Chambord is a drink I’ve never tried, but a splash of raspberry flavoured liqueur in a glass of bubbly, or a white wine spritzer is a very appealing notion and something I’m sure I could get used to. And it came in such a pretty bottle.

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  1. Tania | My Kitchen Stories
    01/04/2017

    I love those NZ magazines, Can’t wait to see you kitchen Amanda, Isn’t Liz clever, I’d love to read it it sounds wonderful. And looking forward to seeing how you use that blood orange liqueur (as I have a large bottle).

  2. Liz (Good Things)
    01/04/2017

    Dearest Amanda, what a treat to read your post this morning and see my book on the page! Thank you so much, my friend. I hope you will enjoy reading it and trying a few of the recipes.

    That bee hotel sounds amazing. I’m a little envious, because we live on a corner block, but don’t have a backyard as such, and there is only one spot on the block that would be perfect for bees… but it’s right where my kitchen garden is (which I don’t want to lose).

    Happy April to you, and thank you for your kind words. x

  3. Peggy Bright
    01/04/2017

    I’ve been reading ‘Cuisine’ for years. A lovely magazine. The bee hotels are wonderful.

  4. Tania @ The Cook's Pyjamas
    01/04/2017

    I am hanging out to see pictures of the new kitchen. Glad to hear it is functional. I love that paprika, it is the best one I can find. And as to the blood orange Cointreau, I am absolutely keeping an eye out for that one next time I travel.

  5. Lorraine @ Not Quite Nigella
    01/04/2017

    I adore Chambord!! It’s one of my favourites! And I didn’t know that Rudolf Steiner developed Weleda. Hubby went to Steiner schools growing up.

  6. mae
    01/04/2017

    Your bees look like fun — I hope that in Australia the bees aren’t suffering from the disease (or diseases) that are menacing the bees of North America.

    best… mae at maefood.blogspot.com

  7. Beck @ Golden Pudding
    02/04/2017

    What a great project the bee hotels are, Amanda, I’ll have to see if my children’s school can get one! Also love the NZ magazines, and will have to try the blood orange Cointreau – what a glorious colour!

  8. Kim | a little lunch
    03/04/2017

    Amanda, I love your take on “B & B” — bee and bee?! The bee population is dwindling at an alarming rate in the U.S. — may consider being a “hostess” in the future, thanks to you and the info you shared. Blood orange Cointreau sounds divine and Chambord is one of my favorite liqueurs from the past. Exceptionally “raspberry-y.” You’ll love it. Thanks for the peek into your kitchen — can’t wait for your “functional” pics! Good things come to those who wait.

  9. Gretchen
    06/04/2017

    Blood Orange Cointreau, I’ve never seen it before. And to think I was just at the liquor store this morning, I’ll have to look for it next time. I’m making some Arancello now so at least I can still get the blood orange flavor. The bee hotels sound like a fantastic project, the bee population is shrinking dramatically. I keep planing wildflowers hoping to help a little.

  10. Liz
    10/04/2017

    New Zealand is on my list of places to visit, I look forward to seeing your photos. The bee hotel is a wonderful idea, once my garden is finished I will add one to encourage the bees. Thanks for the peak into your kitchen.

  11. Mackay Sherry
    15/04/2017

    Blood orange Cointreau. Fabulous. Love NZ and Cuisine mag.