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.
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.
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.
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.
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.