Author Archives: thetwistedlemon

About thetwistedlemon

My desire is to, 'combine my talents from previous experiences and deliver inspirational content that will seed ideas in the fertile compost heap we call LIFE'.

Autumn is the time for…

Lett-uce take a look at what is happening in the garden and beyond, symbolically speaking.

Autumn is a time of maturity, completion and letting go, perhaps you have a project that needs finalising before the onset of the winter months. It is a time of the year that many plants and animals prepare to be still so that new life can awaken in spring.

On the other hand, it is a great time to plant luscious salad crops like the very tasty ‘Marvel of four seasons Lettuce, Mizuna, Rocket and Micro–greens’. These beauties are easy to grow, just scatter the seeds over a good soil mix, lightly cover and water.

At this time of year there will be less heat stress and increased rainfall keeps them happy.

IMG_3626

If you are after something a little more hardy you could try planting broccoli, beetroot, asian greens or cabbage, but be warned the white cabbage moth is a real hindrance. You could try to trick them by placing half egg shells placed round side up just below the plant, netting can also work or if worst comes to worst you could try, Dipel containing Bacillus thuringiensis (BT)

 V_Broccoli_Calibrese

As we prepare for the colder months ahead take a moment to contemplate this wonderful poem by Jahaziel Linear

 “Into the calm winds of autumn awaits an enduring love of letting go.
Though our next spring time may lie far away, beauty is wide awake.
Into the mellow sunsets of autumn looms an undying hope of life.
Let the naked soil and thinning stems be signs of unforeseen faith.
Let the roots be full of dreams, yet wide awake.”

Happy planting, dreaming and inspiring

For more inspiration check out http://www.seeditup.com.au


Update on Snowy’s Vegie Patch

I spoke with Snowy a couple of days ago and could hear the excitement in his voice as he rattled off which of his “babies” had sprouted and how tall they were … measured by him with his ruler, 6cm, 7cm etc
I couldn’t help but smile at how his seedlings have taken on an almost human quality and how proud he sounds to be the custodian of the seedlings. He can’t wait to make a salad for Jodie (CEO of Carevan ) and I can’t wait to see what he comes up with !

Evidence of his success – Stay tuned for more updates, Go Snowman :)

Snowy with his babies

Snowy with his babies

seedlings

seedlings

IMG_3533


The Snowy Veggie Patch project

 snowy-7

This is Snowy and he has been homeless since the age of 14 until he met John Brabant, the founder of the Carevan Foundation in 2009.

Finally in his 60’s, Snowy has a place he calls ‘home’- a sunny apartment in the NSW town of Albury/Wodonga.

The “Snowy Veggie Patch” project was born out of the contemplation of what it must have been like to be constantly on the road, hungry, never having roots to lay down, a sense of security or a sense of belonging … the many qualities most of us take for granted.

I met Snowy in 2012 and talked with him about his love of food and discovered he had a flare for cooking. During our chat, Snowy mentioned he had done some fruit picking on his travels but had never planted a seed in his life.  Hitting me like a thunderbolt, I knew we had to give him that opportunity – to really plant some seeds and watch them grow!!

There is a sense of wonder and excitement in planting seeds a connection perhaps to the unseen forces of Mother Nature. The act of growing our own food gives us a sense, that at least for now, we are still connected to something outside of ourselves.

Not being swayed by his small urban balcony we have planted, Basil, Coriander, Lettuce, Tomato, Cucumber, Capsicum, Jalapeno Chili’s, Tatsoi, Beetroot and some Micro Greens for Snowy’s salad.

If all germinate according to plan then Snowy suggested he could give some to his neighbours – “What a great idea Snowman”

This project would not have been possible without the generous support of Bunnings in Albury and the wonderful caring kick ass CEO of Carevan , Jodie Tiernan.  

 Thanks guys

_MG_6800

_MG_6813

_MG_6817

_MG_6820

_MG_6823

We will be keeping you updated on Snowy and his Urban Veggie Patch – stay tuned.


The Carevan Connection

We are living in a time of great social responsibility where individuals, business and corporate entities are coming to recognise that reaching out to others is not only a positive statement in the community, but the little nugget of “giving” leaves a feeling of purpose that is deposited into your psyche.

With so many charities and not-for-profit organisations in the world, how does one choose where to deposit that nugget?

 I think it comes down to one simple word – “RESONATE”- for whatever reason, perhaps a life experience, a chance meeting with someone, or a feeling of aligning to a cause or belief – there has to be a ‘resonation’ like a musical note that sits comfortably in your heart.

Here is what happened for me…

An uncanny series of events lined up over the course of my life to produce a note that resonated to the point of action.

I was born into the world of caravans, with my father having started Millard Caravans back in the 1950’s, etching this symbolic icon well into my psyche.  In my late 20’s I had an experience with a homeless man crossing Oxford St in Sydney who spoke with such intention in his words that has left an indelible impression on me since.  In my 30’s, I volunteered to spend two months on the road photo-documenting homeless youth on a cattle drive program run by Father Chris Riley’s organisation, Youth Off the Streets.

I have been an avid supporter of the sustainable food movement and teaching kids the importance of growing and cooking their own food. My belief has always been that through learning to respect food we will also learn to respect each other.

And so, during a chance meeting a friend asked me what I was doing these days and I replied… “I’m starting a business called Seed it Up with the intention of assisting not-for-profit humanitarian organisations – but I still haven’t found the right organisation.”

Instantly my friend said you must speak with Jodie Tiernan who runs the Carevan Foundation, (whom as it happened, I had met many years earlier).

I sat down and read the Carevan story and was completely blown away at the many connections I saw before me and knew that this connection was “meant to be”… there it was, the ‘musical note’!

I arranged to go and spend some time with Jodie in Albury and meet the founder of Carevan, John Brabant. We visited the schools that run the ‘kids cooking and caring program’, braced the cold with the Carevan volunteers, and witnessed the respect the folks in need had for Jodie and the rest of the Carevan community.  It was a very levelling experience!

It struck me that everyone has a story, and for those of us who are lucky we get to share our story, but for many the stories go unheard.

By Carevan’s very existence a bridge is built so that many of these stories can be told.  The message is simple; they dare to care, creating a sense of belonging for those who are disenfranchised or less fortunate.

Congratulations if you have already found your ‘musical note’ and for those that have not yet found it – be mindful, the resonance is waiting.

Thanks to Carevan for my little nugget experience .


Love a road trip

There is something very exciting about a road trip in the country , not knowing where you will end up, what treasures you might find or who you might meet that will put a smile on your face. I recently had the opportunity to explore the beautiful Muswellbrook Shire,  slightly off the well worn track of the hills around the Hunter Valley region .If you feel like a weekend away, there are some great foodie gems and a couple of colorful characters to be found in the hills between the coal mines and vineyards of the ” Upper Hunter”. On the edge of Muswellbrook township you will find a seam of gold, cheese that is, at the Hunter Belle Cheese factory where their award winning ‘Camembelle’ and ‘Goldenbelle’ will surprise you. If you happen to have a sweet tooth then you might be tempted to sample their scrumptious array of fudge made in house but a word of warning… Don’t spin your taste buds out tasting cheese followed by fudge! If you don’t feel like fudge at the cheese factory don’t worry because this area seems to sell allot of fudge and can be found in almost every little town.

Hunter Belle Cheese

Turkish delight chocolate fudge

Where would an antipasti platter be without olives and fine food be without great olive oil… Both can be found in ‘olive heaven’ about 14kms from Muswellbrook on the Denman Road at Pukara Estate.It’s best to take your time tasting the delicate award winning olive oils and flavoursome vinegars as this experience is not often readily available in the city under the guidance of such passionate people.The perfect accompaniment with olives and cheese is of course wine and there is no shortage in this region, too many to mention here, so just to give it your best shot and try them all.

Pukara Estate olive oils

Continuing on our road trip we are amazed at the contrast between open cut coal mines, lush green hills softened by vineyards and beautiful horses that seem to stand out so majestically. As it happens, some of Australia’s best thouroughbred horse studs are nestled here and we were fortunate enough to visit one , Darley Woodlands horse stud. OMG…. I can’t describe it in words just CLICK HERE.

Darley Woodlands horse stud

Before our road trip was over there was one little gem we had to visit, a tiny and I mean tiny town, called Sandy Hollow . There is possibly 3 things you could do in this town… Have a drink at the pub,  stay at the tourist park or visit David Mahony’s art/ sculpture garden and coffee house. We opted for the later and what an excellent choice. We spent ages-chatting with David and his wife, sipping coffee and squeezing in scones cream and jam before they suggested we just ‘have to’go up the road and get some special honey. On their advice we spun the car around and headed for honey.

Horner’s Honey

That’s the thing about a road trip in the country there is always wonderful produce and a warm and friendly person to be found just around the corner or over that hill, perhaps we should have just kept driving.

T is for Truffles

It is cold here in Canberra; it’s truffle season and I’m excited I have two little magical, round, nobly black nuggets in my possession. I would like to say that I got up at 5am and braced the frosty morning to follow a sniffing dog to the base of an oak tree… but I didn’t, I simply went down to the EPIC farmers market in Mitchell, a suburb of Canberra and followed my nose to Damian Robinson from Turalla Truffles’. 

The powerful aroma was intoxicating and the excitement of seeing a pile of these rare black beauties must have overwhelmed me. I asked the price of the largest Black Perigord or Tuber Melanosporum  it turned out to be about $150… Oops, “maybe I shall just take this small one”, I smiled and said to Damian.

Lucky for me or perhaps because I asked, I got an extra truffle for the promise of sending him the pictures. – Thanks Damian J

The Turalla truffle team

My foraging trek to the market in search of truffles, also turned up a melody of freshly harvested mushrooms, biodynamic leeks, a bag of chestnuts and some lovely fresh pasta sheets – so now I had the ingredients for a recipe floating in my head it was time to go home to prepare my “Mushroom & Chestnut ravioli with a truffle infused cream sauce”.

The spoils

The 2012 Truffle Festival is in full swing here in Canberra with cooking classes, truffle hunts and dinning experiences but for me, some fine dining at home with my partner and a glass of French bubbles sounds like heaven to me.

Cheers


The Perfect Oyster

The Bluff

Oysters have been a long sought after delicacy around the world whether you are stranded on a remote island surviving only by the spoils of mother nature, sitting by a seaside town where the oysters are said to be ‘the best in the world’ or sitting in a Michelin star restaurant” ….the humble oyster may be considered by some of us as a nugget of pure wild and creamy joy.

In the words of the famous French Poet, Léon-Paul Fargue (1876 – 1947), who happened to be an oyster lover, “Eating oyster is like kissing the sea on the lips”.

So friends, it would seem only natural that one should try to sample as many kisses from the sea as possible, and my recent trip to Queenstown, New Zealand, I think I fell in love…..with the famous “Bluff Oyster”

Now, I don’t know the reason why they are sooo creamy maybe it is the extremely cold and clean waters of the Foveaux Strait, but if you get the chance to sample these little molluscs I would suggest you only invite someone you love to share the experience and what better place to taste them than at the  talk of the towns new restaurant owned by celebrity chef Josh Emett.

The experience of dining at Rata was truly delicious and the perfect conclusion to a day of Shotover jet boating and Ziptreking !!

If you can’t get all the way to New Zealand’s South Island then I recommend a trip to visit my mate Jim Wild down at Greenwell Point. Jim harvests the delicious Sydney rock oysters and are freshly shucked to order. There is something so refreshingly earthy about sitting by the river, with a dozen or two freshly shucked plump little beauties and a glass of French bubbles, laughing with Jim about why oysters are good for you.

Here are a few tempting images from adventures of a twisted lemon to find the perfect oyster :)

Sydney Rock with a dollop of Prunier caviar

Oyster selection Vancouver

Heaven


Food Revolution Day

Viva la food revolution!!

All around the world on the 19th May 2012 in some 45 countries, hundreds of small groups of people gathered together to “stand up for real food” in support of Jamie Oliver’s message to the world…..

“Somewhere along the line, our relationship with food broke down. “On May 19, I urge you to stand up for real food and pledge to bring food education back into our schools, workplaces and communities. Cooking with real ingredients, understanding where food comes from and passing along that knowledge will get us back on track.”

Jamie has long been a favorite chef of mine with his down to earth approach, his cheeky sense of humor and his mission to teach people to eat good fresh produce, so of course it comes as no surprise I wanted a slice of the revolution !

Our revolutionary leaders were Enzo Guarino and Carla from casa-e-cucina. They hosted a fantastic day of tasting whilst chatting at the legendary Pino’s Dolce Vita in Kogarah, Sydney. As Enzo and Carla lovingly prepared pasta from scratch, our intimate group swapped and shared foodie stories around the table…reminiscent of any revolutionary plot.

Food is the best way to open up a conversation with strangers, you can talk about the flavors, where ingredients are sourced, old ways, new ways, techniques and traditions but the conversation will always lead back to the taste sensation of whatever morsel has been savored in the mouth and the smile it puts on our faces.

So in the spirit of the Food revolution, go forth gather some friends or even better a group you don’t know yet and make some new friends, share a meal cooked lovingly with the freshest of local ingredients.

As EPICURUS, once said ….” We should look for someone to eat and drink with before looking for something to eat and drink”.

Thanks Jamie ,Enzo, Carla and Pino

The revolution starts here

 

 

Carla lovingly supports the pasta

 

 

Revolutionaries at work

 

 

 

 

 

 

 


For the love of Mushrooms

I love a good drive in the countryside, I love meeting people who have a connection to growing food  and I love the passion they have for what they  produce.

Having spent the better part of 15 years living in the Shoalhaven region, I have been extremely lucky to have found some exquisite pockets of ‘FOODIE heaven’- two hours drive South from the heart of Sydney…. Producers of cheese, wine, oysters, raspberries, organic vegetables, olives, organic meats and more . 

On one of my many excursions I set out to find the infamous “Mushroom tunnels” I had heard about in the Southern Highlands. I did a little research and phoned ahead to meet with Dr Noel Arrold, a microbiologist who took over the disused railway tunnel in 1987. We had a clandestine meeting on the side of the road before a short drive to the railway line , then it was on foot for a few hundred meters before reaching the tunnel itself.  I must say, it is a very EERIE feeling at first as the big tunnel door creaks open to reveal a dark, damp and earthy smelling, very quiet tunnel!

Thankfully, Noel hit the light switch and there  before me was the most awesome sight I had ever seen….. “mushroomly speaking”.

Kilometres of fresh Swiss Browns, Shiitake, Oyster , Shimejii, and Wood Ear mushrooms. These mushrooms thrive in the cool, damp and dimly lit environment of the tunnel which resembles the conditions that occur in the mountainous forests of China, Japan and Korea where these mushrooms occur naturally. As we walked down the tunnel I was struck by the beauty & form of these fungi who’s job in nature is to degrade the dead trees and turn them into organic matter.

 
The Mushroom tunnels are general not open to the public but you can organise small group tours at certain times of the year by contacting the locals
Stay tuned for some mouthwatering mushroom recipes on the soon to be added “Recipe” page !!

Cooking In Paris

After the very moving ‘Vietnam experience’ in March 2011,  I once again found I had the travel bug.. and this time just to balance the scales it was off to Gay Paris- Ooh la la!!!

Paris is all about Food, Love and Life and every thing in between. The only way to embrace the city of love is to sample it one mouthful at a time ! French classes are optional as most people in Paris speak English and although they appreciate you are trying hard to speak their language… they will nearly always answer you in English- no need to worry about French classes even though I did anyway - I wasn’t there to speak French I was there to COOK !!

I took classes in both private homes and cooking schools, with the Pièce de résistance being the famous Le Cordon Bleu cooking school


http://www.cordonbleu.edu/lcb-paris/

C'est moi and Chef Frederic Lesourd

One of the most popular cooking schools for tourists is Cook’n with Class in nostalgic Montmartre- All chef’s here speak English and the classes are designed for all levels.


http://www.cooknwithclass.com/challenging

If you do nothing else, take the French Baking class where you make croissants from scratch or for something more challenging try the Molecular Gastronomy class.

There is nothing like freshly baked pastries

If you are planning a trip to one of the world’s most delicious cities check out our friends website for some hot tips on things to do whilst you are there…


http://www.greetingsfromtheamericangirl.com/

à bientôt


Follow

Get every new post delivered to your Inbox.

%d bloggers like this: