Hi Sheridan,

Thank you for the cooking lesson before Christmas that both Jay and Kristian attended.  They enjoyed it tremendously.
Regards,
Kelli  7/1/10

Dear Sheridan,

“Can’t wait to start cooking with you again! I have tried out some of the recipes and my grandma bought my own cooking folder”.
Jamie Everett  (11 years old)  December 2009

“Thank you and Veronica once again for most successful party.”
regards,
Sam Owen 31/12/09

Hi Sheridan
My son, Daniel, attended your class this morning with his friend Jack.
They had a lovely time – thank you…A wonderful experience for them both and I hope they will visit again in the future…
thanking you
Donna Ferguson xxx 20/1/09

Dear Sheridan,

Thanks so much for today…..Brooke loved her party and so did all of her friends.                                     

Have a great week!!

Kerry Thompson 23/5/09

Dear Sheridan

a friend of mine (a wonderful cook) showed me her favourite cookbook yesterday, which was The Cook’s Garden.  I would love to get my own copy and was wondering if you know if it is available in Australia?

thank you for your help.                                                                                                         

Kind regards

Caroline Haigh, Hobart  5/4/09

Thanks Sheridan – for the parsley recipe.  The Fish Cake recipe was in the latest 2GB MONTHLY NEWSLETTER, that I received by email from them.

Regards,

Kaye Mallard2/4/09

Hi Sheridan
Just a follow up to our conversation this morning regrding this class. Izzy my grandaughter would absolutely love to attend with a friend if that is possible. Fingers crossed yu just might have room. Thank you so much for all your kindness. I will look forward to hearing from you.
Best regards
Megan Letherbarrow 8/4/09

Hi Sheridan,
Many apologies for not emailing you before now to thank you for so kindly going to the trouble of sending the wonderful Tangelo Cake Recipe, it is just as delicious as we remembered it to be and was eaten in the blink of an eye. My daughter who is living in Chicago at the moment has sent me some of those amazing new Nordic Ware Bundt Pans so I used one in the shape a large Rose and it turned out so easily, the pans have come along way since the first batch made of cast aluminum that were inclined to stick….Next on the agenda is Cumquat and Cointreau Marmalade, our Cumquat trees are heavily laden with a huge crop this year and I’ll have to be quick to beat the possums who rather like Cumquats too.
Sorry I have prattled on a bit, thought you might be interested in what I’ve been cooking.
Sheridan,……. Once Again,
Many thanks,
Barb Whitehad 18/9/08

Dear Sheridan,

just to let you know that my son Nicholas enjoyed today’s cooking class very much.

He is looking forward to the classes on 17 and 24 January.

Thank you,
Sincerely,
Lina Safro 10/1/08

Hi Sheridan,
just a quick note to thank you again for Anna’s lovely cooking party last Saturday. She had a wonderful time, and many of her friends’ mums have told me that they really enjoyed it as well. You are very patient with all those trying little people, and very generous to let us invade and trash your kitchen, and also enjoy your beautiful garden. And the weather! What a lovely day Anna had!
Thank you very much.

Sue Matefly 15/8/07

I enjoy listening to you on 2CH on Wednesday mornings and have tried quite a few of your recipes, which my family all approve of and really enjoy trying something different.On the last segment you did on 2CH before you went on holidays you were telling Mardi about a new book containing information about growing and cooking with herbs by an Australian couple. As I was driving at the time I wasn’t able to write down the name of it but would like to purchase it for my daughter for her birthday as she is about to move into her first home and would like to grow her own fresh produce where possible. I would appreciate it if you could let me know what it is called when you return. I hope you enjoyed you holiday.

regards,
Kerry Usher 17/6/07

Please Sheridan ,

I was listerning to you and your Dad I think it was last week;

You were talking of this wonderful fruit which I adore.

You gave a receipe as how to bake with a topping and I

was wondering if You could pass it on to me.

Love to hear You and Your Dad talking.

Regards Moira 16/1/07

Goodmorning Sheridan,

I feel like giving you a great big hug this morning to say thank thank you, also because sitting here at my computer in my little office above the kitchen (have to start weighing out in a few minutes) it’s so cold this morning….

Questions, well, there are some unique Pudding questions (most of which I’m sure you know) and also I can only suggest things, you are much more experienced in these things than me, how about;

1.    Why do we call a “Plum pudding” a Plum pudding, when it contains no Plums ? Answer, it’s the method that this refers to, not the ingredients, ie: when the pudding is boiled in the cloth, the pudding fits “plum(b)” in the cloth. This is the generally accepted derivation of this word and concept. Also, if the pudding (which all ours are) is not boiled in the cloth, then technically, it’s not a (plum) pudding !

2    Origin of Plum puddings ? Answer, generally England in the Tudor times, when Roast meats and Pudding (including Beef Suet) were coooked together over the same open fireplace (with the meat juices dripping onto the pudding). This is potentially the origin of using Beef suet in puddings – of course today we use fresh butter.

3.    Name 2/3 countries where Traditional Plum puddings are a part of Christmas culture; Answer; United Kingdom(England), Australia, Canada.

4.    What is the Scottish name for a boled in the Cloth Christmas pudding ? Answer: Clootie Dumpling.

5.    Famous English Author that mentions Plum Pudding: Answer ;Charles Dickens, Great Expectations

6.    Name a song ? Answer Bing Crosby’s: “So bring us some figgy pudding”

7.    Why do we include Silver coins/tokens in puddings. Answer for prosperity/charity/gift. Silver was used because of its least reactivity to ingredients and cooking method.

That should give you some ideas, I apologise as I have been tapping these off the top of my head this morning, as my fingers warm up.

So, let me know what you would like and who to send to and thank you sincerely to you and Bob very very much.

Look forward to hearing more from you and also seeing you later in the year at Heritage Craft Fair St.Ives. I mentioned it to the organiser last Sunday and she was delighted, thrilled and looking forward also to December.

Kind regards,

Michael Puddings
Pudding Lane
www.puddinglane.com.au

Dear Ms Rogers

I live in Singapore and fell in love with your blueberry/macadamia picnic cake. When I asked my colleague who baked it, she said
the recipe was from your book, Sheridan Rogers’ Food Year. She also raved about other recipes in the same book.
I searched for it in the book stores and on Amazon but don’t seem to be able to locate it.
Please, please tell me how I can get my hands on a copy of your book?                               

Yours sincerely
June Green 11/10/06

Hi Sheridan
I just wanted to thank you for the cooking class last Friday. Nathalie,
Adam, Oliver and Liz really enjoy it – Adam particularly was really excited
and wanted to make everything you taught him all over again the next day.
Thanks again
Simone Strasser 17/4/05

Dear Sheridan,
Thank you so very much for your reply. I shall now put the recipe in a BOOK!!!
I am sure there is a programme out there for people who like me who can not resist reading, cutting out, then “putting in a safe place” recipes “I would like to try that one day”. Unfortunately when THE day comes – recipe can’t be found. I am a dreadful collector and my children laugh when they see the dates on the pages of some of the recipes…not older than me BUT they are pretty OLD…
I actually made Kimberley a lime syrup cake…the ‘kids’ all said it was great but I feel those syrup cakes are far better warm.
I own my sons friend a cake and as she is off to work in the UK your answer was well timed and I am off to try out the recipe.
Thank you so very much for taking the time to answer.
Best wishes,
Marjorie Manns 11/10/05

Hi Sheridan,
Congratulations on your lovely website, it is looking fantastic. Well done! Hope you’re well and happy.
Love,
Maureen Simpson

Heard you mention a lime cheesecake with gingernut base, you were going to put it on your site. We were looking forward to it. Have I missed it? If so i would appreciate it if you would kindly repeat it on your site or failing that e-mail it to me. I am having a luncheon on 31st August and thought it would just fit in nicely. Love your recepies and look forward to hearing you with Mike Carlton.
- Kerry Wills, 3/8/03

Dear Sheridan,

My mum is a keen listener to your segment and gets plenty of good ideas for
meals.   She also is a keen listener to your Dad’s show which she enjoys
very much (same vintage but she is a bit older).   Last year  I had promised
my mum that I would try and track down your Christmas cake and pudding and
didn’t get around to it and we had to settle for a David Jones pud and cake
which were okay but nothing startling.   She is starting to remind me about
last Christmas already (she is very organised) and I have promised her that
this year as her Christmas present that I would try and track down your cake
and pudding. (I think your Dad mentioned it on his show).

I wondered if you are making Christmas cakes and puddings this year and
where and when they will be available?

Many thanks and have a good Christmas.

Regards

Helen Brown 9/11/02

Hi there
I cannot remember if I told you your Xmas cake was a hit at my election party.  Served it with whipped cream.
Love,
Marita Blood 15/11/01

Dear Sheridan,
Long before I knew that Stephanie Alexander had published a very distinctive
& popular tome called “The Cook’s Companion”, my mother gave me a VERY handy                                                          
little book of your’s with the very same name!!

I had given my mum heaps in the past about the HUGE number of cookbooks that
she had managed to accumulate & use, but gave her particular grief about how
hard it was to remember which culinary success had come from which of these
books!!  As it does, these things are somewhat genetically passed on & I
have become at least as terrible as she is with both the number of books &
magazines I have collected (& love) and the drama of remembering which book
was hiding the right recipe!!  Mum managed to restrain herself in “pay-back
terms” and instead gave me a copy of this book which has since saved me on
numerous occasions, so well done on a great idea!!

Now my mother-in-law thinks that your book is also a terrific idea & has
asked for a copy for her birthday, but it doesn’t seem to be around in any
of the bookshops that I have been into, nor does it pop up anywhere on the
internet….  Do you have any idea where/how I might pick up a copy???

Thanks in advance for your help & I look forward to hearing from you!!

Kind regards,
Lauren Boyd  2/7/02

Thank you very much for the Chocolate Cake recipe I shall look forward to making it once
more and handing down the recipe to my children for them to enjoy.
Thank you for taking the time and effort in answering my request.
Lorraine Ross  4/7/02

Dear Sheridan,
Last year you gave the recipe  of the blood orange syrup cake on Mike Carlton’s show.  At the time  I was in the car and could not write it down and only after listening to you today, I was able to reach your websight.
I would appreciate if you still have the recipe, you could send it to me when you get home.
I love most of your recipes and glad to have found some of them.
Hoping to hear from you soon.  Many thanks
Regards
Judy Bloom  9/8/02

A big thank you for making available  gluten free cooking.
As you realize it just doesn’t work substituting the gluten free flours instead of ordinary flour.
But your recipes are just wonderful/
Thank you once again.

Colleen Carlson  25/8/02
Hi there Sheridan,

I really enjoy your segment on the Mike C.Show – very interesting and great recipes.
Please could you give me details of the little Rev and Chef – ? – or whatever it is called and where I
could get one/ I love new gadgets. Thanks and have a  good  weekend,
Regards,
Carol Chaitowitz 28/10/02

Hi Sheridan,
I have just found your web page and am totally delighted. Thank you for your recipes and I have added your page to my favourites.
Would have a recipe for banana bread? Or could you possibly be able to recommend a cook book with this great bread.
thanks again.

Margaret Rivas 2/2/03

Thank you very much for the recipe I shall look forward to making it once
more and handing down the recipe to my children for them to enjoy.
Thank you for taking the time and effort in answering my request.
Lorraine Ross 4/7/02

Hallo Sheridan!

Sheridan – what a great OS You have given us in the world.
Australia is just great. I have never ever seen such a good OS. And all
newspapers all over the world – even so in old good Sweden – are just thrilled
abouth your good performance as a host for the OS.
Congratulations!
And Sweden took four golds.

And I ended my show tonight with our group ABBA and rthe hitsong “The winner
takes it all” and then your big loveley laugh – it was just great.
So there you are Sheridan – representing the good smile of Australia.

I just say Oh la la and I can hear your most loveley laugh now…..I think it is the “greatest
high smile and most beautiful” I ever heard and I talked about You – no names – on
my show the other night when speaking about OS in Sydney and told all me listners
about a friend with an extraordinary warm and healthy smile. Good pr for Australisa – oh la
la(again)….

For my part I have just come home from North Dakota in USA, what a cowboyplace,
I was riding and worked as a cowhand in the beautiful places near the border to
Montana.

But what a dream to come “down under! and experience all that I have seen on
tele.
Have you heard anything from our other Turkeyfriends?

Hope to her from the most good smiling girl I ever have come across, Great
Sheridan!

Take care down there!

Warm Regards

LARS C TISELL
Sweden  1/10/2000