Cooking Across 4 Generations

As I was having a friend come to visit I thought it would be nice to bake something. I haven’t made melting moments for quite some time, so that was my biscuit of choice. I couldn’t find the recipe I wanted so I used the Classic Melting Moment recipe from Donna Hay.

I did however jazz them up a bit, I omitted the lemon from the recipe and used mandarin instead. You could of course use orange or lime if you chose to.

They are quite an easy biscuit to make, although creaming with a hand mixer is a slow process. Here they are before baking.

And here are the completed biscuits. They were quite delicious!

Thanks for dropping by!!

Way back in April I attended MADSYD – a day of talks about the future of food. Held in the Joan Sutherland Theatre at the Sydney Opera house, the day featured talks by some of the biggest names in restaurants both local and international. Chefs such as Rene Redzepi, David Chang, Neil Perry, Massimo Bottura, Kylie Kwong, Clayton Donovan, Peter Gilmore among others. Talks also by Chido Govera of The Future of Hope Foundation, social researcher Rebecca Huntley, Gayle Quarmby from OutBack Pride.

It was a great afternoon hearing about where some of the top chefs think food is headed in the future. One thing I took away in particular is that we really need to look at the food sources that are indigenous to this wonderful country. Rene Redzepi and David Chang were both taken aback at how little of our native plant and animal produce we actually use.

So it is time to go out and try what grows best here and add it to our food repetoire. You can see more of the day and other MAD events at http://www.madfood.co.

Thanks for dropping in!!