Month: October 2013

TAPAS AND SPAIN

Not a bad space to be walking into.

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Salchichon, loganiza everywhere and the Jamon  hanging from the ceiling.  It is Spain of course.

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Spain equals tapas –a flourishing industry since the Middle Ages. There are plenty of other delights to be found in Spain, but food is always a large part of my enjoyment and a priority anytime I travel  .

madrid-markets small goods

I have been too busy to write a post about the fabulous prepared tapas-type foods that one can easily buy at Markets in Spain.

madrid salamini

And I am not just talking about the classically simple to complex small plates of goodies found in Spanish bars, restaurants and tavernas, but of the ready – made delicatessen type goodies to take home.

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Wine is so cheap in Spain (in comparison to Australian wine) so on a number of occasions it was easy to buy some ready made ingredients and drink good wine in one’s hotel room, or as in our case in Madrid in an apartment which came with excellent cooking and serving facilities.

madrid fritos

The Spaniards know how to have a good time!

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SMALL FISHY BITES CELEBRATION EVENT AT THE MOAT, AND MEDIA

My second book, Small Fishy Bites, was released by New Holland on 1 October 2013.

To mark the occasion, on the evening before, friends joined me for a celebratory dinner at the Moat Bar and Cafe in Little Lonsdale Street below the Wheeler Centre.

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The Moat was the perfect place to launch the book, enjoy excellent food and wine – a brilliant match for the occasion.

Thanks to all my friends who enjoy eating and cooking fish and whose contributions have enlarged my repertoire of recipes.

Below, photo shoot in my apartment.

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Food photography by Sue Stubbs, styling by Jodi Wuesterwald.

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Getting a chance to look in….most unusual as I spent the majority of time cooking.

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Printed media

From: The Australian  Michelle Rowe: Food Detective, October 05, 2013 12:00AM

I took the following comment by Michelle Rowe to be a positive rather than a negative and I appreciated being mentioned in her weekly column.

She praises Sicilian Seafood Cooking and for this I am pleased. And there is a hint that in spite of its title, Small Fishy Bites could be OK.

DETECTIVE accepts that with so many cookbooks out these days, it may be difficult to think up a title that has not already been claimed, but she wonders whether anybody could have fixed upon a less-inviting moniker than Small Fishy Bites? She trusts the new book from Marisa Raniolo Wilkins, who also wrote the very good Sicilian Seafood Cooking, holds more promise than its distinctly fishy title.

Equiem, online portal, Melbourne cookbook author gives Friday night fish ‘n chips the boot, Bronwyn Eager, October 2013

Oh Yum Magazine, New Zealand

The Victorian Writer, Food and Wine, Voices: Bring to the boil, Simmer slowly, Marisa Raniolo Wilkins, November 2013

Yorke Peninsula, Country Times ,  Yorke Peninsula Seafood in Cookbook, Wendy Burman, 22 October 2013

EVENTS

Cooking Class at Mercato, Adelaide, 22 November,

 

 

 

 

 

 

 

 

QUEEN VICTORIA MARKET (Carmel and Gus’s stall in B Shed, Stall 61- 63)

I buy freshly picked vegetables and fruit that are in season – it is more likely to equate to optimum flavour and nutrition.DSC_5457

Many cooks are not familiar with particular vegetables or do not know how to cook them. For example: artichokes, chicory, fennel, cavolo nero, cime di rape, prickly pears, broad beans, cardoons, endives, kale (to name a few) would be classed as unusual vegetables to some shoppers.

Gus and Carmel's stall @ Vic Market

But I can buy all of these ingredients from Carmel and Gus’s stall at the Queen Victoria Market (B Shed, Stall 61- 63).

On my blog you will find many photos of produce from their stall and recipes on how to cook them. This season the cavolo broccoli have been interesting to try .

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I have again much enjoyed the artichokes and the cime di rape (see photo below). Most of the time, I stuff my artichokes with breadcrumbs, parsley, grated pecorino (if cooking Sicilian), garlic and I moisten the stuffing with extra virgin olive oil.

Carciofi hero

I braise them in broth and white wine. Great stuff.

carciofi cooking