Firstly, a very big thank you for all the kind words on the passing of our dear four-legged friend, Ruby. I was very touched by all your caring comments and your words of comfort, empathy and sympathy helped me through a very sad time.
As it became apparent Ruby’s remaining time was short, I neglected and forgot about other things going on in my world. A responsibility I neglected was in telling you about an event being held in Sydney’s Martin Place during the month of May.
It’s called Markets in May which is a community initiative that highlights the importance of markets in supporting local producers and artisans. I meant to tell you to head to Martin Place on April 30 where there would be a pop-up growers market. The event would showcase amazing food producers handpicked from various markets in and around Sydney. There would be free sampling and cooking demo’s along with entertainment.
In my kitchen I have a variety of bagels from The Bagel Shop. The recipe for these bagels is so authentic it even comes from a shop in New York City. Drew and Archie loved these bagels and enjoyed them with cream cheese, smoked salmon and capers.
In my kitchen I have salt from the Whale Beach Salt Company. I was surprised to hear that this is Sydney’s only locally harvested sea salt. It is made in small batches for guaranteed quality and purity. Each batch is made with water collected from Sydney’s well-known and very beautiful Whale Beach.
The salt flakes are very soft and a light sprinkle went well on top of some breakfast scrambled eggs.
In my kitchen I have sauerkraut from Ferment It. We’re all hearing about the benefits of eating fermented foods and how they’re excellent for maintaining and improving gut health with their probiotic properties. The range from Ferment It is 100% organic.
In my kitchen I have coriander zing marinade made by Spice Vine. I have seen the Spice Vine range at a lot of markets around Sydney. I used this on some chicken supremes we had with rice and a salad for a quick, easy but very tasty, family meal.
In my kitchen I have a selection of smallgoods from Backa Smallgoods. These products have been made in the traditional Eastern European way and are air-cured and fermented. They are preservative free and gluten free so there are no nitrates or nitrites. All products are smoked using Australian hard wood.
The Godfather certainly has a kick to it. I used it on a pizza I was making for the little guy. He doesn’t mind a bit of heat and ate three-quarters of this pizza saying it was the best ‘meatlovers’ ever.
In my kitchen I have Chunky Dave’s Peanut Butter. This is real peanut butter that is made in Sydney from Australian peanuts. The nuts are double roasted, salted and ground. If you love a peanut butter with texture, you’ll love Chunky Dave’s. The chilli peanut butter has a lovely kick of heat and I’ve enjoyed it on crackers but also think this would be good scooped into a chicken curry.
In my kitchen I used to have a bottle of Rose from Retief Wines. Retief Wines is a boutique winery specialising in cooler climate wine. We opened this bottle on a warm evening when the wine was very chilled. Terribly drinkable, it had hints of cherry, strawberries and lychees. Sitting on our verandah with a glass of rose was an enjoyable way to unwind after a long week.
Speaking of Rose, a lot of you have been asking how Rosie is doing. She’s been very sad and confused as she wanders around looking for her soulmate. We’ve had some whimpering and some barking at doors as she imagines Ruby must be on the other side. But we have been making sure she is busy and has little time to fret. I even smuggled her into the hospital where Arabella is recovering from her surgery. It was the highlight of Arabella’s day.
So that’s what’s happening in my kitchen and life this May. If you’d like to do an IMK post, please link up with Celia from Fig Jam and Lime Cordial and let her know when your post has gone live.