Talented cook Sophie Stokes is taking her love of cooking to the next level. On November 26, 2pm to 4pm, she will officially launch her book In Sofia’s Kitchen: Mediterranean Flavours Down Under.
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True to form, the mother of three will be opening her Fern Bay home – not to mention her kitchen – for the occasion. All are invited to come along and discuss the book while sampling a selection of the dishes contained within its pages. Copies will be available for purchase on the day (RRP $39.99) or can be pre-ordered on her website. There will be music, raffle prizes and lots of laughter. This is a recipe book from the heart. To register your interest in attending, go online to eventbrite.com.au.
Born into a Greek family, Sophie grew up in Sydney surrounded by family and close family friends who loved to cook. At the age of seven she was already baking cakes and Greek sweets for special occasions. Food – and eating – was a communal experience. Over the past three decades she has cooked her way through the recipes that make Mediterranean cuisine one of the healthiest diets in the world.
The food blogger conducts mobile cooking classes, writes children’s books and travels as often as she can to immerse herself in the cooking traditions and practices of other cultures. Go to insofiaskitchen.com.au.
Prawn season
The Port Stephens prawn fishing season is up and running and Hunter River prawns are back on the menu. Fishermen are now permitted to trawl for the wild and famously pink and sweet Hunter River prawn.
The Newcastle Fisherman’s Cooperative offered the following advice on buying the best and freshest prawns: “Ensure the head is firmly attached – not squashed – and look for bright, glossy shells without signs of fading. To bring out the best in prawns, serve them chilled with a little sea salt and pepper with a little side of home-made Marie Rose sauce. Or, for the more adventurous, toss the prawns through some fresh pasta with a dash of cream and garlic or simply pile them onto some crusty bruschetta alongside some ripe tomatoes.”
Fresh is best
The Australian stonefruit season is on track and growers are preparing to dish up a bumper harvest of peaches, nectarines, plums and apricots. Stonefruit is not only a refreshing summer snack, but is rich in vitamins A, C and E and a great source of dietary fibre and potassium. When selecting stonefruit:
- Look for fruit that is fragrant and yields gently to palm pressure. The stem end of the fruit should be plump with no dark green in the cavity. When ripe, peaches should produce a full-bodied aroma and will start to lose their brightness.
- Nectarines tend to be a little easier to select and will give slightly when they are soft and juicy. A good sign of how sweet they are is the presence of white freckles on the top half. When selecting plums, go for the ones that are plump and full-coloured.
- As for apricots, they should be deep yellow or yellow/orange, plump, well-formed and fairly firm.
Yum cha time
Patray’s at Merewether Bowling Club is now serving yum cha and tapas for lunch on Saturdays and Sundays, 11am to 2pm. Dishes start from $4.69. Bottomless tea costs just $2 per head. Plan ahead and book a table on 4023 1999.
Beer and cheese
FogHorn Brewhouse is holding a Beer & Cheese night on November 24, hosted by chief brewer Shawn Sherlock and self-described “cheese educator” Sonia Cousins.
Bookings are essential. Tickets cost $59 by phoning 4929 4721 or through Ticketbooth.
Burger envy
Goodtime Burgers are now being served at Hamilton’s new-look The Exchange hotel. Their gourmet burgers are already being stacked dangerously but deliciously high at venues in Liverpool and Bondi Junction.
Deck the halls
The kind folk at The Landing Bar & Kitchen at Honeysuckle are again offering a special deal for Herald readers – one that might be of particular interest to people looking to book a venue in the lead-up to Christmas.
The Landing has put together a banquet option for seated events catering for parties up to 30 guests and, as a bonus, if you book in mid-week on either a Wednesday or Thursday evening each of the guests will receive a complimentary cocktail on arrival.
Also, the harbourside venue’s new summer menu has just launched with a $45 two-course banquet. For larger groups platters can be served. If readers mention Food & Wine upon booking they will receive a complimentary cocktail from The Landing’s extensive cocktail list.
Be fair and share
At the Fair Share Festival at Hamilton Public School on Saturday (November 12) free workshops will be hosted by Kate Beveridge and Mark Brown explaining how you and your family can eat more sustainably. You can learn how to save money and produce tasty meals through obtaining locally produced, seasonal fresh food and cooking from scratch, and take home hints and tips on growing your own food and how to deal with garden pests, composting and buying from co-ops, farmers markets and some home delivery options.
There will also be a food waste panel discussion featuring Monique Maguire from Oz Harvest, The Fresh Ingredient’s Mary O’Connor and dumpster diver Simon Outhred, as well as food stalls, entertainment and activities for the family.
