For as long as I can remember food has been the centre of my attention. My favourite book as a very young child was The Poky Little Puppy not because of the cute inquisitive dog, but because of the Strawberry Shortcake reward. Seriously, go read it, it’s like gateway food porn.
Like many in the developed world I’ve been penny pinching, but I’m not GFC scared just saving for a rainy day. Plus I guess you could call me cheap frugal. Steering clear of shops is my M.O, especially book shops, so please forgive me for not noticing the road train that is 4 ingredients rolling through. Apparently it is the “bestselling cookbook in Australia”, is this because it is so cheap? $17.95 is much more affordable than other, larger books that might actually teach you how to make food that isn’t from packets. Or is it because most of the recipes don’t actually really involve any cooking? Readers: does anyone own this book, and if so, have you cooked from it?
Pockmarked Mother Chen’s Tofu. Not a terribly becoming name is it? But whoever turns their nose up at this spicy tumble of silken tofu and pork belly is missing out (and anyway, more for me!)
Sichuan Province is high on my list of places to return to. Pandas, relaxing tea drinking and spicy, interesting food. But for the time being I just have to think about those hilariously fun Pandas, and cook Sichuan food for myself (but not for long! Terrifying change could see me transplanted into downtown China much sooner than expected).
What to serve for dessert for 30 people? Even the most kitchen and food challenged amongst us could guess that a souffle was out. Simple classics like tiramisu were ruled out too as they ranked too high on the boring scale. It was a no as well to creme brulee, traditional pannacotta and other sweet treats that required ramekins, moulds or 30 containers that were the same size and shape.
Other constraints required that the components be pre-prepared (I mean, who wants to make the dessert for 30 people from scratch in an unfamiliar kitchen after a few glasses of wine, a stressful day, and plating and sending out 4 savoury courses?). On top of all of that there was a budget and theme to stick to. Ideas flitted through my head, flashes of custard, flicks of ice cream, fruit, caramel or chocolate? It all whirled around for a few weeks, and an exploratory trip to Zumbo was sugary delicious but no help at all (though it did make me think alot about jelly, for some reason).
