Gaziantep: The Soul of Turkish Food

The long table is set for breakfast. There are crinkly black olives, round brown olives, squares of fetta cheese, tomato wedges, cucumber crescents, creamy natural yoghurt, muscatels and almonds, soft white bread rolls, bowls of apricot nectar and honey, and a çaydanlık (or Turkish double teapot, similar to a samovar). Lightly scrambled eggs are served separately … Continue reading

Cheesemaking workshops for the home cook

Four years ago, Susan Meagher was busy developing townhouses and apartments on the mid-north NSW coast around Coffs Harbour. “Then the GFC hit and turned everything pear shape,” she says. Now she’s even busier running six-hour cheesemaking courses at The Cheesmaking Workshop in Northbridge, Sydney, and at various community colleges all over the state. This … Continue reading

Evi’s Zucchini Muffins

This is Evi Mitchell’s recipe, from her village on the island of Lesbos in Greece. Evi runs the homely C’Aphrodite restaurant in Cremorne, Sydney. Preheat oven to 200deg/180degC Fan Forced.  Spray 24 x 1/2 cup muffin tins with cooking oil spray. In a bowl, combine the zucchini, cheese and flour and combine well.  Make a … Continue reading