Another quick roundup of things I’m loving in my kitchen this month.
I write this gazing out on a warm, sunny spring afternoon – and boy, has it been a long time coming. Unlike the In My Kitchen blog posts that seem to come around with alarming speed! Do check out Sherry’s Pickings, the current host of the roundup, for a list of all the kitchens you can peek into this month.
In my kitchen this month is big jug of kombucha. In just a couple of weeks Adelaide will be hosting Ferment the Festival, the utterly unique celebration of all things fermented which I wrote about about here. I’ll be hosting some of the “Meet the Heroes” sessions, chatting with fermenting afficionados about what they do and why they love it, so thought I’d better get right into the zone myself. I love to drink Kombucha, a fermented tea bursting with probiotics, and it’s just too easy to make at home. It’s deliciously refreshing – and perfect for the warmer weather which is almost upon us.
Demonstrating consummate timing, the good folk at Murdoch Books sent me a review copy of Holly Davis’ Ferment this week. Holly is a wholefood pioneer, chef and one of the co-founders of Sydney’s Iku Wholefoods, which has been running since 1985. She’s had a passion for fermenting since she was young and in this book, destined to become the Australian bible for fermenting, she shares her 40 years of experience. She not only explains each procedure and the kind of kit you’ll need to undertake them at home, but also shares delicious recipes within each individual section and provides an excellent glossary and list of resources, for Australian readers and those overseas. It’s a gorgeous book and I heartily recommend it to those who are looking for a clear, simple guide to begin their fermentation journey.
I’ve also got a copy or two of SALife Magazine’s annual Food and Wine issue in my kitchen this month. The 2017 edition is out and on the newsagents shelves now. The Food and Wine edition is a snapshot of the fabulous offerings that are available right here in South Australia, region by region. I’m one of three contributors who compile this epic tome and I’m pretty proud of our work. I’d love to hear what you think of it.
In my kitchen is my very first effort at marmalade. I love the stuff and developed even more of a taste of it while in Scotland – where it originated. I made this batch using Shirley Spear’s recipe from ‘The Three Chimneys Marmalade Bible’ and can vouch for it’s ease and success. This batch is not clear enough to be show-worthy, but I’m thrilled with it. And it’s delicious.
Of course there is a new cookbook or two in my kitchen. I’ve been a dedicated Ottolenghi fan since the first book, ‘Ottolenghi: The Cookbook’, came out some years back and my love of baking was always going to lead me to ‘Sweet’, the latest book. I’ve sat down and gone through it page by page, earmarking all the things I want to make. I started with the Tahini and Halva Brownies – and what a splendid way to begin!