Hi everyone, we’re very excited to announce the launch of our new podcast, KitchenAid Down Under!
Dr Sue Shepherd
In our first episode Cailin and I chat with the wonderful Dr Sue Shepherd about how to create fabulous tasting food for people with gluten intolerance. It’s a real treat to have Sue on the show and we just know you’ll love listening to her.
Just click on the play button below to listen and let us know what you think in the comments box below. We want your great ideas for the next show!
Oh my do you feel over whelmed by it all – I must admit spotting all those Chrissie decorations at the shops does tend to pop me into a spin! A million and one lists start running through my head – I must make that pudding, and the fruit cake, buy the turkey, have I ordered that fabulous double smoked ham – or maybe we should have seafood this year and the list goes on and on.
Number 1 on the list is the pudding.
Simple moist Christmas pudding
Now if you are super organised you will have already made one, so you for organised cooks it’s onto no. 2 and that’s the Christmas cake on my list. Two years ago I was super organised and made my pudding in late October. Last year well it was the week before – however my recipe truly is so delicious matter how early or late you are! Every single person I know who has tried this pudding just loves it – I have adapted it from some lovely old techniques and thrown in a handful of modern twists –
It really is finally here– yippee. Yesterday I whizzed around the lovely Prahran Market, there they were – rows and rows of peaches, nectarines, plums, apricots and cherries. Yes, it is earlyish and the fruit is not yet completely PERFECT – but select carefully and you’ll love every mouthful.
How to select – well, I always like to be able to smell that divine sent and the fruit should be without any bruises, bumps or tears and have a little ‘give’ just around the stem area.
I love the fuzzy down on peaches, smoothness of nectarines, ripe soft succulence of plums and cherries and that burst of divine heavenly sweetness…. Not much can match it.
Purchase stone fruit in quantities you will use quickly– eat just as nature intended or bake, sauté, poach, pickle or make into jam. Purchase freestone peaches & nectarines for ease when you can and store at room temperature.
October is ‘the official month’ for breast cancer awareness, support and lots of fundraising. yes, many other functions and events feature throughout the year but october has been jam packed.
I have attended fabulous events from a huge food festival, glamorous gala dinners, and a picnic with my own little group of girlfriends in supporting this great cause with our own ‘pink gathering’.
My favourite pink recipes of the KitchenAid website of course…..roasted beetroot fettuccine and strawberry sensation
Breakfast last Sunday for my husband and I was in the Argyle Gardens in Carlton, here in Melbourne at the Australian Culinary Federations ‘ Pink Breakfast’. The event was staffed by wonderful chefs, teachers and students of William Angliss Institute and other Culinary TAFE Colleges. This was the first year for this event and big plans are in store for next year (word has it complete with chef presentations, cook off’s and more give a ways)….. Music and excitement. Yipee