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3 Perfect Pastas

3 Perfect Pastas

It’s been a while since I’ve posted, not intentionally, as it’s been a busy year. I’m off next week overseas for about 7 weeks for business, so the family aren’t coming, and I’ve been slightly worried about how my husband is going to feed himself (opening a bottle of wine is not a problem). But when faced with a saucepan and the stove, he’s confused, and takeout is not an option in our family. We just don’t do it.

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Haddock Mayonnaise and Russian Easter

Haddock Mayonnaise and Russian Easter

Russian Easter has always been one of my, and my family’s, favourite times of the year. Unlike Christmas, we eat the same dishes every year, and there is something so comforting about that, anticipating flavours embedded in my memory, and quite possibly my DNA. We make Paskha, a pyramid of cream cheese impregnated with dried fruit and toasted almonds to be eaten with Kulich, a domed cylinder of sweet bread and dried fruit. I boil eggs, and then dye them the colours of the rainbow.

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Maugers Meats And Other Oxtails

Maugers Meats And Other Oxtails

Every now and then, if you’re like me, you get a craving for meat: maybe because we don’t seem to eat as much of it as we used to. Well anyway, a few weeks ago, as mentioned in an earlier post, we had a very pleasant food and wine weekend in the Southern Highlands with good friends. And one of the places we always visit when we’re in that part of the world is Maugers (pronounced Majors) – a small, family owned, butchery in Burrawang – and the perfect place to delight that craving.

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