A blog by Kate Gibbs
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.. Love this concept from the blogger Mom Food Project. Collect your mother’s recipes while you can, stack them away and keep them for future generations. This hand-typed version is stained and proper. Remember when those little lined cards were actually useful and recipes could actually get blobs of sauce on them?
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One of my favourite people is leaving Sydney for Norway today. Kristin Hove, who I’ve spent the last 6 months exploring Sydney, talking recipes, talking publishing, and generally hanging out with, is heading home to Oslo with her darling chap Arnie. Oh sigh. Some people just inspire you to do things, reminding you to try new things, cook new things, remember what matters. And they did this for me. I could go on about Kristin for hours, but this little post is a tribute to them both. And while Kristin is the foodie of the pair, really, I have known Arnie to wake up early to throw together some strawberry jam to go with her freshly baked “cones”, which are bready version of croissants. This strawberry jam came out the other night, as well, when we had a waffle night – heart-shaped and served with options of “brown cheese“, sour cream, fresh cut strawberries and Arnie’s jam.
Appreciating the harsh reality that this pair is leaving, I’ve made some jam to console myself. I’ve added gala apples, which add another fruity element to the conserve. This is super easy, and definitely worth having on hand if your friends are running off to Norway.
Cook the apples in the butter in a heavy-based saucepan until soft and translucent (5-8 mins). Add the washed and hulled strawberries, juice and sugar then stir. Cook on high for 25 minutes, until a little gels when tested on a cold saucer. Ladle into hot sterilised jars and seal. Store in a cool dark place. Will keep for 3-4 weeks or longer in the refrigerator.
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From frozen pastry to Gravox and ready-to-go pouring custard, the modern Aussie woman may have returned to the kitchen, but is certainly not cooking like mum used to.
Cooking like mum is lost art: Article featured in the Sunday Telegraph.
Me and the wonderful MF, cooking up some things in her kitchen.
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My gorgeous friend Kristin’s book launch the other night. Including a brilliant speech from her beau Arnie. Get the book here. Music in video by Santigold and clip by Kim Pedersen.
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An extraordinary and funny email came in this morning from a dear friend who has gone to England to work in a castle kitchen in Saltash, 10 minutes drive from Plymouth, in Cornwall. The castle is set on a 200 acre property, and today she took a tour of the grounds, exploring just 55 of those.
But the real story begins with a history of the Tillie family, and specifically James Tillie, who built Pentillie in 1689. He was convinced that after his death he would be resurrected, and so gave specific instructions in his will to prepare for this eventuality. He was to be bolted to his favourite wooden armchair, dressed in his favourite attire, fed his most memorable meal – cigar in one hand and drink in the other. Upon his death, his instructions were duly carried out and he sat there decaying for two years. Eventually his wife could stand the look and thought of it no longer, and so removed and buried his remains in a hidden location. There are variations of the same tale, though all ghoulish.
With this history around her, this gorgeous little cook is catering for tour groups and local eccentrics. Today she was offered tips on feeding bees – apparently useful knowledge in those parts. By night, employees sit down to “amazing” meals and Chilean wine. There is talk of her joining the hunting party tomorrow.
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My dear friend Kristin Hove has just released her first cookbook. Just 200 copies are being printed, so be quick if you want to get one. The book is full of recipes from her friends, who contributed from all over the world. Her stunning photography is inspiring, and the food is simple, elegant and worth picking up a copy for. You can buy it here.. Kristin and I are now working on a book of our own! Will keep you posted!
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Right, as much as I love this dear blog, I am getting one of these as a kind of on-hand serviette for recipes I think up at odd hours. Today someone was telling me about bacon-fat popcorn. It’s for recipes like that. I might do a drawing of a popping pig to make it pretty. Also, the vid is very cool. Don’t you think?
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Christine Manfield of Universal fame last night created an incredible menu in her restaurant pulled from and inspired by my book The Thrifty Kitchen. Meatloaf at Universal? Yes! Check out the menu below.. Thank you Chris, what an incredible evening. Absolutely humbling.
The meatloaf with green beans was nothing like they dreamed up in the ’50s. The meatloaf’s curry flavours, served with crisp beans in a wasabi dressing made this simple dish truly modern. As Chris herself said last night – she’s never served meatloaf at Universal before, she’d be more likely to play Meatloaf. Thanks too to my mumsie, who let me, encouraged me, to write this book with her. x
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My friends Pedro and Lucy cooked a Portuguese extravaganza the other night. Proper chorizo, “burnt”, and proper sardines from Portugal – they’re frozen and shipped over because Pedro, who’s from Portugal, says they’re different to the Australian ones. Bigger, more oily, and with a distinctive smell of Portugal when you cook them over flames. Pedro says any Portuguese people in Potts Point and the surrounding areas would feel right at home as he cooked them over the flames. Chargrilled green peppers in a green salad accompanied the fish and chorizo. And wine. Sydney is still summery enough for all this. (Pics taken with my iPhone’s Hipstamatic camera).
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Loooved New York and the people and the food and mega high rises. Less love for the cold, which got to minus 8 at its most ridiculous, but all the more reason to find perfect places to settle down for New York food with new friends. Will post pictures and new recipes (from cooking course and just brilliant ideas from various cafes etc), but meanwhile, a post from my new buddy Sarah.
Most families have the perfect dessert that everyone calls for come birthdays and special gatherings. Sarah says her family’s must-have thing is a perfect and simple chocolate cake. They even have it at Thanksgiving, on top of the turkey, cranberry sauce and all the traditional trimmings. She kindly gave me the recipe!
Decadent chocolate cake
Chocolate Cream Frosting (from NY Times cookbook)
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The Kitchen Inc. blog is written and edited by Kate Gibbs - a journalist, author and cook.
Food, travel, design >> How, when entwined together, these things inspire our daily culinary experience >> The Kitchen Inc. covers food, kitchen-based inspiration, and workable design as it impacts our dining, eating, cooking lives.
Kate Gibbs writes a weekly column for Sunday Life in The Sun Herald called The Perfect... She is a regular contributor to the SMH on food and travel. She writes food features for The Wall Street Journal.
Kate writes for The Foodies Guide to Sydney, The SMH Good Cafe Guide and SMH Everyday Eats. Kate has 11 years' journalism experience and has written for Russh, Australian Gourmet Traveller, Frankie and others. The interest in journalism began at London's The Evening Standard newspaper. Her first cookbook, The Thrifty Kitchen, was published by Penguin in 2009. Kate's grandmother Margaret Fulton is also in the food business.
In The Kitchen Inc, Kate writes restaurant, bar and cafe reviews, and shows the most interesting and inspiring places to eat and gastro-explore. Kate reviews new food-relevant design and books, she writes about new trends in cooking, how different ingredients are being used by our top chefs and cooks, and how to use these ideas at home.
