Apple blossom pie : memories of an Australian country kitchen

546 Pages·2015·15.7 MB·English

by  McGhie

About the author
She could bake a cake long before she learned to ride a horse, snatch a chicken before she tasted pâté, shin
up an apple tree before she’d even heard of Adam and Eve.
Kate McGhie is a qualified chef and one of Australia’s most respected food writers and personalities. She is
the author of Cook, a much lauded title that won the coveted Australian Food Media Club award for Best
Australian Cook Book (2006). Her popular Herald Sun column, published for over thirty years, now reaches
some 1.5 million people every week.
Growing up on a farm in Victoria’s Western District, her culinary and personal inspiration has always been
seasonal produce and the family and rural community of her childhood. Perched at the kitchen table, she
absorbed the daily ritual and importance of food: watching her mother and grandmother cook and serve up
meals (three a day, plus morning and afternoon teas) and preserve the garden’s bounty with the innate
wisdom and confidence of those who understand and respect the rhythms of nature.
These are memories so cherished and formative that they hover over her like guardian angels—the rolling
golden hills of grain, the shimmering summer heat, the barking of the busy blue heelers, the putter of the
single cylinder engine in the dairy ...
Contents
Cover
Title
About the Author
Introduction:
Air and Magic
w
Chapter One:
The Salad Bowl
Chapter Two:
The Veggie Patch
Chapter Three:
Larder and Pantry
Chapter Four:
The Potato Patch
Chapter Five:
Gathering and Foraging
Chapter Six:
The Soup Pot
Chapter Seven:
The Flock
Chapter Eight:
The Herd
Chapter Nine:
The Piggery
Chapter Ten:
Birds and Bunnies
Chapter Eleven:
Catch of the Day
Chapter Twelve:
The Orchard
Chapter Thirteen:
Jam Time
Chapter Fourteen:
Baking Day
Chapter Fifteen:
A Good Tea Table
Chapter Sixteen:
The Dairy
Chapter Seventeen:
Christmas
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Index
Acknowledgements
Copyright

Dedication
To country cooks everywhere, whose spirit, ingenuity and resilience have enriched and influenced all of us
who follow in their mighty footsteps. To two of the best, Nan and Mum, for whose benevolent guidance
and unconditional love I am forever grateful.
MIXED TOMATO AND CHOPPED PRESERVED LEMON SALAD WITH SWEET VINEGAR