I begin the kitchen news this week desperately trying to avoid the most obvious cliché but my fingers are itching to type it, I can’t hold them back, I must write this…SPRING HAS SPRUNG!!! There. Phew… It’s done!
Spring is well and truly doing its thing: warm sunny t-shirt weather, leaves are sprouting, citrus flowers blossoming, the dozy flies have returned – and best of all is that the broad beans are imminent! It’s my favourite time of the year (although I haven’t quite packed the heater away, just in case…)
Delicious food all round in the kitchen this last fortnight. Yum, yum, yum! We’ve continued our blood orange celebration with two dishes: Salad of blood orange, beetroot, radish and goats’ cheese, and the occasional blood orange honey cake with vanilla’d Greek yoghurt. We’ve learnt how to make the most of the fabulous beetroot, with the bulbs going in to the aforementioned salad, and the leaves mixed in to frittate of beetroot leaf, sweet potato and feta… also featuring is spinach soup with sour cream and crunchy croutons, and rounding out the pack of recipes is ye olde but goode bocconcini, garden herb, rocket and red onion pizza – always a sell-out, and great fun to take out all your homework frustration pummelling the dough… Thanks so much to all the wonderful & calm volunteers for helping our students achieve great results!
And we’re starting to get very excited about the new book! In planning for next term’s VIP press extravaganza I would like to put a request out there for a few things: I’m begging to borrow or steal (preferably!) any big and beautiful platters (not plastic or melamine), any Guzzini-style Perspex drinking cups (you never know!), and any little funky glasses that might be hidden at the back of the drinks’ cupboard… Thanks – am willing to pay, in kind 🙂
That’s all for now – enjoy the hols and see you next term! Love Melissa
PS – Recipes to follow!
PPS – Got to love Sydney, first week of spring: 25 degrees C, 7.30 at night
The Bondi Cook 