Australia has excellent quality pork and strict regulations on the breading, hygiene and processing of our pork. We do not have the conditions found over seas. All fresh pork found in Australia is Australian pork – the government does not allow fresh pigs to be imported. So if it is fresh – it is Australian.

There is a huge array of cuts, every type of cut for every style of cooking – quick pan frying & char grilling through to slow succulent braising. Pork is actually a lean meat – and there are 10 cuts that have less fat than a chicken fillet!

Flavours – pork works  so well within 101 different flavour bases. Just about  everything marries well from citrus, garlic, curry flavours to mustards, tomatoes, olives and sweet spices like cinnamon, bay leaves and of course apple. Have a look at my roasted apple sauce recipe and of course the superb roast pork behind it !  Yummo, look at the crackling…. my mouth is watering.

Mostly pork is grain fed and yes there are some premiums free range brands such as Otway pork and a traditional heritage breeds like King Valley. I have tried different breeds and yes there is definitely a noticeable difference in taste & texture, so if you can pay a little more for these premium brands.

I myself prefer to purchase from a good butcher or breeder from a registered farmers market. There are some important rules choosing the cut the want and how to see (literally see) if the pork is tender, sweet and delicious.

• Chose pale light pink looking meat
• Choose the cut you need to suit the recipe

For  Roasting:

You can choose from the leg, loin or the forequarter. From bone in, to bone free & rolled and easy carve roasts which are quicker & so easy to cook.

Braising:

Again choose from the leg or shoulder. The shoulder cuts are usually sweeter and more economical. Bolognese – pork is essential and is actually the

Stir frying, char grilling and pan frying:

Choose leaner cuts from the leg, forequarter & tenderloin.

Always dry the meat before cooking and I like to rub oil over the meat rather than add oil to the pan.

Resting is also essential, for roasting and even pan frying.  It makes an amazing difference to the tenderness.

The rule of thumb for roasting: roast at 200 C for 10 minutes then reduce the temperature to 180C.  Roast 30 – 40 minutes per kg. Rest at least 20 minutes before serving – serve sweet, succulent and sightly pink – do not over cook!

This week – as with all others I delight in chatting with new KitchenAid customers. Many questions are tossed around and usually they are about the actual use, brilliance and love of their beloved new KitchenAid mixer, processor or blender. But sometimes I have to admit the questions are about their recipe ‘disasters’.

Mrs Erikson, who I might add sounds like a delightful lady, contacted me as she found her beloved recipe just was not good. An established cook who had been making her two most favourite cakes for many years (and at once stage professionally) and had always had a fabulous result.  But on using her new standmixer found the results where not good!! – Well eeek, I have to say my heart sank with her – how horrible and what went wrong?

The standmixer is the most wonderful mixer ever… but it does work differently to others and initially over mixing or incorrect mixing can result in all sorts of problems –  low volume, heavy dense textures and uncooked centres.  The planetary action of the standmixer ensures it beats like no other – but if a butter & sugar mixture or egg & sugar mixture is under beaten in the initial stages & then over beaten at the final stages the recipe is a disaster.

So the lovely Ms Erikson sent me her recipe and I tested her cake.  It is the best and most delicious lemon tea cake, I have ever made! She is kindly sharing her recipe (just for all the Ask Jo readers) and below are my tips. The result is perfect! I hope to speak with Mrs. Erikson this week and hear her result is now prefect too!

The tips:

• Pre heat the oven, (an external thermometer (available from kitchenware shops or hardware’s is excellent for confirming the oven temperature is accurate) and I prefer to bake static – that is not fan forced, turn off that fan if possible.
• Place the oven shelves in the correct position – for a thicker batter, I like to bake in the bottom third of the oven – this helps to eliminate the cake cracking and also ensures the cake cooks in the correct time.  Many oven manufacturers promise all ovens are the same temperature throughout – but I follow the tried & true old fashioned tips.
• Ingredients: accurately weigh & measure – have them all ready to go before you begin cooking. Scales are my preferred choice, but if you use ‘cups’ – measure accurately.
• Room temperature - for the eggs, butter & milk too. (If the ingredients vary too much – this can cause inadequate mixing. Ensure that butter is soft, so it beats up beautifully)
• Warm the bowl (needed in winter. The stainless steel bowl is designed to chill the mixture, perfect in summer but cold in winter. Rinse the bowl in hot water and quickly dry).
• Cream and beat the butter & sugar with the flat beater until very light & fluffy, wiping the sides down a couple of times with a spatula (I like to add about half of the sugar, beat this a little, then add the remaining) This is not essential but a technique many professional bakers use. The speed for creaming- I start initially on speed 4, and then increase to 8.
• Beat in the eggs one at a time –  the eggs must be at room temperature (If the eggs are cold they will separate and not beat into the creamed butter and sugar – this reduces the volume and alters the cooked texture.
• Flour: Turn the mixer off. Add the flour and milk (scattering it around the bowl.  Turn to speed 1 ONLY. Mix for 1-2 seconds ONLY. Quickly add the remaining flour and milk and mix another 1-2 seconds DO NOT OVER MIX. If there is a little flour around the out side, scrape this into the mixture when pouring the batter into the pan. Add the flour must be done very quickly & lightly. The planetary action of the standmixer is so very quick it easily can over beat the flour.
• Pour batter into the prepared pan and bake for around 50 minutes. Let cake cool for 5 minutes before inverting onto a rack.  Pour over the lemon juice, while cake is hot and sprinkle with sugar.

Mrs. Eriksons Lemon Tea Cake:

125g butter

1 cup caster sugar

2 large eggs

1/2 cup milk

1 cup self raising flour & ½ cup plain flour

grated rind & juice 1 lemon

1 tbsp caster sugar, extra

Preheat oven to 180 C. (Grease a large loaf pan and line with baking paper).

Cream the butter & sugar for 8 minutes or until light & fluffy (use the flat beater & beat on a high speed)

Add the eggs one at a time, beating well in-between each addition. Add the lemon rind.

Add the combined flours alternately with the milk (working quickly on speed 1 and don’t over mix)

Pour into pan and bake (in bottom 1/3) of the oven for about 50 minutes.

Pour over lemon juice (while cake is hot) and sprinkle with the extra sugar

———————————————————————————————————————————————————–

There is nothing better than home made pastry – truly it can’t compare to that awful premade stuff in the freezer at the supermarket.

Shortcrust pastry in pasrticular is effortless, especially in a food processor! It is a simple matter of flour, a touch of salt and butter. But I have to tell you about my very favourite shortcrust… it is made with cream cheese.

I first saw this style of  pastry years ago in an old fashioned cook book and wonderer what the cream cheese would do. I tried it ans since have found it better and easier to master than a standard shortcrust. The lactic acid addition  adds a soft luscious texture and makes the pastry just about impossible to get wrong – it couldn’t be easier.  Mixing is a breeze, rolling out a breeze and the golden crumb is delicious. See the image & recipe for egg & bacon pies, at the bottom of my blog.

Blind baking – it takes an extra 10 minutes or so, but so worth that crisp bottom. An absolute must for quiche, pies and tarts.

The rules for mixing and baking – listed below. I will never make shortcrust by hand – the method is too easy and good in the processor. Gluten free version – yes simply use your favourite brand of gluten free plain flour and add about 2 tsp of Xanthan gum.

Shortcrust Rules:

1. Weight out all the ingredients and pre heat the oven. Normally 200 C for pastry.
2. Only ever use cold diced butter – or the pastry will be oily and heavy
3. Add the flour and salt to the processor and pulse to combine.
4. With the motor running drop the cold butter cubes quickly down the small chute, followed by the cream cheese – if using
5. Roll pastry into a ball, wrap in plastic wrap and REST in the refrigerator for about 10 – 15 minutes (this allows the pastry to settle) which results in a pastry that won’t shrink and is easier to roll out.
6. Pastry must be kept cool. At any stage the pastry becomes warm; return it to refrigerator to chill down.
7. Lay the pastry into the tin and trim the edges. Place in a sheet of crumbled baking paper and fill with baking mix (mine is a combination of raw rice, raw beans / legumes and some ceramic pastry weights). This mixture has been used over and over again. Once cooled I put back into the sealed container and into the pastry.
8. Place tin onto a baking sheet and bake for about 8- 10 minutes. Carefully remove the paper with the filling and pop the pastry back into the oven for 3-4 minutes to lightly crisp all over.
9. Add the desired filling and bake until firm.

This pastry can be used for savoury or sweet (simply with the addition of 3 tablespoons caster sugar). …now a simple ruff puff and choux pastry– sure lets look at that soon.

Egg and Bacon Pies

The butter is cold and that beautiful stainless steel bowl on the standmixer simply makes it colder. This is such a benefit in the middle of summer but oh not in the chilly months.  I have used stainless steel bowls for years.  All commercial based cooks / chefs & bakers love it – simply because the kitchen is hot and the stainless keeps it all cool.

However, for the new players to the world of stainless steel is it tricky – essentially.  So for the many who have written and asked how to easily cream butter and sugar …. here are the golden tips.

Use the flat beater only. This is the wooden spoon to the mixer. The wire whisk is used only for whipping cream & egg whites.

Make sure the butter is always at room soft temperature (not chilled) – this means you can lightly squash it between your fingers if you touch it. Now you can either gently warm it in the microwave – using short bursts on defrost (30 % power) or pop it into a bowl over hot water and allow to warm a little but don’t melt it. Melted butter will not beat up. This means your cake will not have a wonderful light texture.

In cold weather the stainless steel bowl can be quite cold (touch the outside of the bowl with your hands and you will feel this). Just before you begin the actually mixing, fill the bowl with hot water, or rinse in a sink of hot water then quickly and thoroughly dry. Stainless steel quickly returns to a cool temperature so work quickly.

Place the soft room temperature butter into the warmed bowl and beat (with the flat beater) begin on speed 1 then move up to speed 6and beat for about 20 seconds before you start to add the sugar. Whipping up the butter just a little first lightens it and allows the butter to easily incorporate with the sugar. Add the sugar in two additions, a little then the remainder. (Many pastry chefs believe adding the sugar in one go, causes the butter to choke and therefore you stop the mixture aerating)

Caster sugar (not A1 standard sugar). A1 sugar is very course in texture and is very difficult to ‘cream’ or dissolve in the butter (or in egg whites or cream). Treasured family / old recipes may have sugar listed as an ingredient – In years gone past only one sugar was available. In the past 20 years ‘caster’ sugar was created and A1 sugar has become much ‘courser’ in texture’ than it used to be, making it now not suitable to use.

The mixing is initially begun on speed 1, and then quickly moved through the speeds to 4, and 6 during the mixing it is best to scrape down the sides of the bowl with a spatula. The mixing time is generally around 3-5 minutes. This depends on the recipe. In some traditional recipes creaming could be up to 10! The mixture should be very pale and fluffy and the sugar well dissolved into the butter.

Quantity being mixed. Most home stlyle recipes begin with 125g butter and 1/2 – 3/4 cups caster sugar.   However, the mixer easily beats more than triple these quantities. Very small quantities can be creamed very successfully (75 g butter to 1/4 cup caster sugar) as well.

Add the eggs one at a time and beat well between each. Remember to wipe the sides of the bowl down as needed. Reduce the speed to 1 if mixing in the flour, milk etc and beat lightly and quickly once the flour has been added. Do not over mix or the air will be beaten out. Many remove the bowl and hand mix to fold in the flour. NO you can mix in the flour using the mixer but this must be mixed quickly – 2- 3 turns of the beater only.

Beater to bowl clearance: You may need to slightly correct the clearance of the beater to the bowl (see details in the instruction manual “Beater to Bowl Clearance” – use the flat beater when adjusting). This will only be needed if a little of the mixture right at the bottom of the bowl is not mixing.

Whole Poached Pear Cake

Happy Birthday Butter Cake

Oh yes it was a sensational 3 whole days.  The Good Food & Wine Show Melbourne… everything Melbourne has to offer from chefs to the best fresh produce and hands on classes.

KitchenAid we featured with a freshest most abundant partner there is  … The Melbourne Market Authority – Yes as Melbourne sleeps the markets at Footscray are in full action!  Hundreds of growers and beautiful fresh produce – pallet after pallet.

The Melbourne Markets stand at the Good Food & Wine Show with KitchenAid appliances was a perfect marriage. Simply put combining the best with the best!

What’s in season? This is exactly what the stand is all about.  But of course the wonderful market fresh team are ‘walking enclopedias’ with all things fruit & veg:  Helpful hints, hints, hints, hints & for all things like purchase, storage, recipes and nutritional facts. Plus tastings – goodness, they were constant.  And what a delight to have the actual ‘growers’ right there answering special questions about good bugs & bad bugs and crop sustainability. It is all done very differently these days – thank goodness. For info on market tours – it is at 6am, but wow it is worth it – amazing busy, busy fun inspiring place to visit.

http://svc063.wic022v.server-web.com/services_tours.asp

Using what’s in – well it has to be cheaper, taste better and be better for you. The variety was huge but the main focus was on celery, melons, apples, mandarins, bananas, golden kiwi fruit, bok choy and stunning hydroponic tomatoes.

The stand ran like magic with one side featuring tasting of lashings of fresh fruit, creamy freshly made vegetable soups and crisp stir fries. On ‘my side’ well I was in foodie heaven cooking up a storm and enjoying the presentations from some wonderful Melbourne based Chefs & Authors & presenters.   The highly acclaimed line up featured Kate McGee, Pierrick Boyer, Grant Flack, Tony Rogaslky, Tami McAdam and yes me! What did I present two easy delicious recipes with help from the standmixer and a couple of my favourite attachments - Beetroot fettucine & A radish, apple and celery salad.

Beetroot Tagliatelle

Apple Radish & Walnut Salad

We whipped, creamed, beat, crumbed, chopped, blended, pulsed, kneaded and rolled our way through recipe after recipe.   The crowds were fabulous as over 30,000 ate, sipped, slurped, munched & nibbed away.  Good Food 2011 – I can’t wait.

Nothing pleases me more than fresh beautiful abundant produce… it is just about the most important step in recipe creating. How can we expect our meals to have flavour and zing if the raw produce is not sparkling & super fresh.

Well, to my complete delight accredited Farmers Markets are becoming more & more accessible and local. Yippee! Recently my valued and dear zany & fabulous produce fanatic ‘ food show’ friend Simone Gordon,(who creates & co ordinates wonderful boutique food shows in Melbourne  like Chocolate Rush, Signature Dish, Daylesford Harvest Festival) has led the drive and created  a new sensational, accredited farmers market and the best news ever – it’s every Sunday!!

The Melbourne Showground Farmers Market – Langs Rd Ascot Vale.  9am – 1pm. …..Is packed with the best selection of super fabulous, incredibly fresh, value for money produce – stall after stall. How excited was I to stroll (with my Son Harry – which for us busy over worked mums makes it better as we are sharing our time and also teaching our kids to love and appreciate fresh produce) into the showground and there in it is. Passion, quality, seasonal excellence and a vibe just not found in shopping centres & supermarkets! How fabulous –  my questions on storage and new ways to cook are answered instantly and with passion, confidence and smiles all round by the actual producer / grower.

Imagine being encouraged to smell, touch and taste the produce – before selecting how much you want…. Oh this is foodie heaven.Now there are too many divine stalls to speak of individually and I know this market has some permanent stall holders and others that frequently visit – this is even better & exciting because the produce is ever changing and that adds more variety.Within the hour I had an overflowing baskets, and esky with the yummiest of everything… organic apples & pears, amazing rhubarb & quince, boutique interesting mushrooms, cold pressed extra virgin local olive oil, local stunning organic eggs, beautiful yearling veal, authentic wood fired stone ground rye bread, creamy hand made camembert cheese, the most amazing fresh spinach, peppery rocket & fresh herbs, ‘cold extracted’ local honey, fabulous well marbled grain fed aged beef and delicious non homogenised milk. Another special tip-  Look for that special ‘tick’ too – these stall holders have jumped through all the required hoops to gain this special accreditation…. this really tells you the market is a true goodie and the real deal with the Victorian Farmers Market Association backing.

My Sunday afternoon was bliss – happy was I as I simmered Osso Bucco, poached vanilla scented rhubarb & quince, whipped up an olive oil cake (recipe supplied lovely Lyn at Barfold Olive Oil) and roasted the Sirloin with smashed garlic potatoes for our late afternoon family roast. I simply can’t wait for each Sunday. Simone has some brilliant ideas for her market with competitions, discounts and I hear a special mobile kitchen is coming…. will keep you posted on this one.

For more information on Melbourne Showground Farmers Market visit www.melbourneshowgroundfarmersmarket.com.au

As you might know I follow a gluten free diet, I am gluten intolerant. The official name if you are formally diagnosed is Coeliac disease. Many people now follow a gluten free diet for various health reasons not necessarily because they are formally diagnosed medically.

O.K, so what is gluten actually.  Simply put it is a protein found in wheat, rye, barley & oats. Now it’s easy to substitute gluten free bread, crackers and cakes etc.  But the hassle comes as it is mysteriously popped into all sorts of food like sauces, spice mixes, bacon, ham, spreads, ice cream, chocolate bars and places you would never expect.  This of course means READ the label on everything.

I have become very good at making gluten free biscuits, cakes, pastry and many meals using flours and grains that do not have this protein. There are many alternatives like brown rice flour, white rice flour, cornflour, arrowroot, tapioca starch, potato flour, polenta, chickpea flour (becan), amaranth and quinoa. See some of the delicious recipes on www.petermcinnes.com.au and look under gluten free recipes.

Now, Quinoa (pronounced keenwah) is a grain that has been around much longer than wheat, it is from the Incas. It seems to have been lost over the last few years and is back with a frenzy of interest- initially I think with creative vegetarian cooks who are always looking for something different. But now it is featuring all over in loads of  gluten free recipes and is wonderful in salads, soups, stir fries, breakfast cereals, and milled into flour for  bread.

I use it regularly as the cracked wheat substitute in tabouli, cooked and tossed with vegetables and cooked as porridge. Look for it in the health section of good supermarkets or good food stores. Always rinse the grain before cooking; it has a sticky natural residue due that can be a little bitter. Boil or steam in water or stock until tender and use as you would cracked wheat or rice.

Quinoa recipes from the Gluten Free Show – Sue Shepherd cooked up her delicious & simple Tabouli Salad and Janella Purcell presented a spectacular delicious Quinoa & Rice and Tandoori dish. It was such a interesting & vibrant line up – I can’t wait for the Melbourne & Sydney show.

Birthdays are made even more special when you can choose all your favourite places to celebrate. This week has been very little cooking at home (I am sad to say) but I have loved every mouthful.

Melbourne has a huge amount in fact an enormous choice of sensational wonderful cafes, restaurants, bars, clubs and the list goes on.  In 100 birthdays I do not think I could eat at them all so.

So which meals where the highlight of the week, here are my top three.

Breakfast & Brunch:  with girlfriends & kids

Blue Dish – Highett Rd Highett 3190

Proud to say this is ‘my local’ café and delightfully walking distance from home.

They have gluten free options and can’t do enough for you – the best coffee ever and a lovely relaxed yet busy atmosphere: The food is very café style but with delightful French twist.  Favourite: poached eggs on a bed of spinach – simple I know but to me the best brunch there is and washed down with 2 soy lattes.

Lunch:

Cutler & Co – 55 Gertrude St Fitzroy 3065

Wow – what can I say that hasn’t been said. So many awards and accolades.

Andrew McDonnell is a master, a ‘rock star’ of the chef world some have said and yes I agree.

Amazing food, amazing décor and amazing service. Truly and incredible eating experience.  What did me adore – all of it…. delicate baked ricotta, with globe artichoke salad. A side dish of a roasted vegetable salad and the most divine soft sheep milk yoghurt with carrot granita and mandarine sauce.  I by the way did not mention my gluten intolerance and simply ate ‘around’ my plate.

I plan to return very soon for their famous ‘Sunday’ lunch. In fact I can’t wait.

Dinner:

The Meat & Wine co at Southbank:

6 Freshwater Place, Queenbridge St  Southbank 3006

A restaurant choice so perfect for my family and friends (including one of my very best friends who shares my birthday – or do I share hers)! We where large group with woman, men, teenagers and little kids. We had the view, great food, the very best steaks and wonderful atmosphere. The Meat & Wine Co absolutely know what they are doing with steaks. Superb quality aged Monte beef, grilled to perfection.  Also they have a terrific gluten free menu and could not do enough to accommodate our needs.  Also a place to see some celebrities – sorry really can’t mention who – but we were thrilled.  We had a great evening.

Cakes:  My favourite was my very own gluten free sponge with lashing of cream and berries. Simple I know but always delicious.

Gluten Free Feather Light Sponge

There are two more days to go it is only Friday … I am sure I will eat more, laugh more and celebrate more this weekend.

Next week – yes, sensible, well balanced low fat meals!!

Escaping to our friends cabin, snuggled beside a rippling river and shaded by enormous gum trees.  Just waiting for walks, tree climbing and plenty of sitting around that camp fire complete with great conversation, music, and a good book. Add plenty of hot mugs of tea, glasses of red wine and delicious food.  A long weekend escape was just what ‘the doctor’ ordered.

Walks along the river.

Now eating – of course this is the biggest consideration (even when I am not working).   My wonderful girlfriend always has the cupboard & fridge bulging ….. but as a group of  5 of us are about to arrive for the 3 day weekend… extra supplies are needed. The meals must be simply delicious and put together with a minimal of fuss (and I mean minimum). 30 odd minutes and all prepared on a BBQ  (thankfully with a hood)  and a small portable gas burner.

So as you all know I work on lists. (even for a weekend escape). How to throw together several meals effortlessly – here is my shopping list.

The shopping is a 20 minute wiz around the supermarket on the way. ….

grab at least 1 kg of your favourite double smoked bacon and 3 dozen good large free range eggs. This means country fry ups, omelettes and scrambled eggs with all the trimmings

Bacon and Eggs anyone?

mushrooms – from the full flavoured large caps to the sweetest buttons. You can sauté them, stuff them and toss them into everything from breakfast to dinner.

couple vines of fresh ripe red tomatoes and loaves of good grain or crusty sour dough bread (and yes throw in a couple of loaves of my favourite gluten free bread and some trusty corn crackers).

essentials from the deli counter: shaved smoked ham, a bbq chicken (free range please), a couple of chorizo, prosciutto and or cabana, olives & fetta cheese Instantly great sandwiches, anti pasta nibbles (with a glass of wine) and flavour for the fry ups and omelettes.

spreads & sauces: good whole egg mayonnaise, French mustard, balsamic vinegar and a glorious jar of the best chutney in the store.

fruit & vegies: fresh and plenty- apples and pears are sensational this time of year – so are the grapes.

meats etc: a couple whole free range chickens, divine lamb rolled roasts -  rolled & stuffed,  grain fed good steaks,  boutique style sausages  ( yes better varieties are available next to the nasty  cheap horrible varieties)!

Grain fed sirloin steak and mushies for me please!

potatoes: perfect wrapped in foil and thrown into the bbq (sour cream? Oh yes please) or grated into hash browns and a quick au gratin with some cheese and and drizzle of cream. (cover the dish tightly with foil and pop onto the bbq plate)

tea and wine: plenty…. Earl Grey, English breakfast, Orange Pekoe and peppermint, a couple of bottles of your favourite Shiraz and crisp Sauvignon Blanc.    Oh and some beer too (if you like)

nibbles: potato chips, nuts, dips & crackers, chocolate & a couple of packets of biscuits (no I didn’t forget)!

water: gallons of it –  from still to sparkling

Here I am 3 days later and it feels like a week later. Relaxed, content and enjoying watching the children giggle and play another round of Uno. The cars are packed, the beds stripped, the wood pile restacked….but thankfully we are planning our next visit.

 Now what have I popped into the car to nibble on the way home!

Toasted marshmallows anyone?

As a child I was so excited to go every year to the Sydney Easter Show… it was big, loud and so much fun for ‘city’ kids.  All the cows, horses, dog shows, displays, rides and yes the show bags! But I had not been for 10 years or so and not at the ‘new’ location at Homebush Bay.

Dairy Farmers, a long time gold sponsor of the Sydney RAS was creating fabulous, fun-filled, interactive ‘hands on’ classes for kids (7- 12 years). The message ‘3 serves of dairy’ made and served in a really creamy delicious SMOOthie! The dairy was also reduced fat yet still had a delicious creamy flavour and texture.

Miss Moo’s super smoothies – four delicious sMOOthie recipes were the stars – with the kids of course.  And the kids they loved it especially the ‘dancing’

Spreading good nutrition advice is important for all of us but particularly for kids – Dairy foods contain – calcium, protein and vitamins – all your daily requirements simply found in three serves each day.

The recipes created by ‘Miss Moo’ were a huge hit…

Bongo Banana,Tango Berry, Berry Blast & Blueberry Blitz – four of the best SMOOthies whipped up in the fabulous KitchenAid blender.

I have worked closely for many years (on & off ) with Australian dairy foods – on so many various projects from sensational indulgent dessert projects through to wine & cheese matching  classes and school based nutrition shows.

I LOVE dairy foods and it so incredibly easy it is to get those 3 serves each day… the choices are never ending.  Today has been a  simple recipe writing day – sitting mostly at my computer but  naturally dairy food featured – and yes it is also easy even as I also  follow a gluten free diet.

This morning fruit & nut muesli with milk and yoghurt  – lunch a toasted cheese & tomato sandwich and a tossed salad, and tonight i think my favourite simple fettuccine (home made of course in the standmixer) tossed with fresh herbs,chunks of fresh ricotta and Parmesan cheese….  yes my normal eating plan is usually deliciously dairy packed.