Thoughts From Becca

Yesterday I took a jaunt to Sydney's newest (and oldest) retail butcher. I knew something was different as soon as I saw the window in Queen Street Woollahra. Paintly boldly is the motto: "If Pigs Could Fly". In the window is a small whole pig with wings and in the base of the display a bed of white feathers. This is no ordinary butchers. Father and son, Vic and Anthony Puharich are suppliers to many of Sydney's finest restaurants. "The Churchill's Butchery site has been a butcher shop since 1876, so it seemed only appropriate that we opened our flagship shop there" say Anthony Puharich, CEO of Vic's Premium Quality Meat . Anthony was kind enough to take time out of a busy Saturday to proudly yet humbly show me around the store. There's a fine range of goodies, including charcuterie, traiteur and rotisserie. Not sure if the secret's out yet but my favourite mustards and salts are also stocked there. There's even dessert. While we were

Zampone Pig’s trotter filled with cotechino and celery, Mt Zero lentils, celeriac puree, Calvados jus This delicious recipe is on the current winter menu at Melbourne's award winning Italian restaurant Church St Enoteca which was recently awarded their first “chef’s hat” at the 2009 Age Good Food Guide Awards, and two “wine goblets” from the Gourmet Traveller Wine List of the Year. My very humble thanks to executive chef Ron O'Bryan for sharing the recipe when he learnt that pig's trotters is one of my favourite dishes. You can also read my interview with Ron about cooking and what inspires him on Inside Cuisine Ron tells me he "can’t take full credit for this recipe. Zampone dates back to about 1500 and is a specialty of the Modena area. Traditionally served with lentils, spinach and/or potato puree, I have tried to stay as true to this tradition as possible, only substituting the potato puree for a silky celeriac puree. This recipe can be prepared a day or two

Every few weeks or so, if I've had the afternoon at home, I like to poach a duck for Sunday dinner. This is not a treat, it is everyday duck. And, from the poaching I get > 5 meals (> 20 portions) which certainly makes it economical. #1 Poached Duck For poaching the whole duck, I have many variations depending on the season: bay leaves, mirepoix (2 parts onion, 1 part carrot, 1 part celery) peppercorns and/or ... white wine, lemons, oranges, fresh ginger root, juniper berries, quatre epice ... endless options To serve on the Sunday, I remove the duck from the stock, rest, and remove the 2 breasts Slice the breasts to serve with a variety of vegetables ( a favourite is sweet potato / kumara mash or souffle) depending on the flavours of the stock base - or - sliced in a composed salad #2 Stock After I've removed the duck, I strain the stock twice (don't season until finished dish) Soups (of many varieties) are the obvious first choice for a second duck dish using the

During the week I asked Twitter friends what were their favourite pumpkin ideas. Actually it was a simple request, one little tweet (Twitter miniblog post), and I was surprised by so many replies and retweets (repeat posts). Here are the responses: @ sgere : pumpkin polenta! we just had that for dinner on Sunday @ Amykr : I love pumpkin ravioli or since it is late some pumpkin bread @ Kimbitz : my 5 year old asked for pumpkin pie today - something in the air? I make my pie with honey and coconut milk - fantastic! @ achillesmama : RT @frombecca : so now have pumpkin on my mind ... maybe pumpkin risotto tonight ... other pumpkin ideas anyone? @ VeronicaFitzhug : after din din you should watch the christin ricci movie pumpkin. it's 1 of my favs & soundtrack is awesome. love that ricci chick @ fridley : Pumpkin pudding!! Had it the other night. Delicious!! @ crazybrave : try pasta with chunks of pumpkin roasted with cumin and chilli, grilled ricotta and pesto. @ JohannaBD : nothing

GENEROUS, NURTURING, CARING, LOVING, SUSTAINING When I was a little girl, everyone around me could cook. It may not have been with the sophistication that is sometimes expected today. It may not have been with the variety of produce that we can access today. But the food we ate, was always cooked and served with love. It was often homegrown, or windfall, and nearly always from produce of the season. The neighbours swapped backyard produce, swapped gossip, and swapped recipes. I was reminded of backyard swaps, only this afternoon. I stopped the car to pick up a bag of fresh limes. There was a handwritten poster at the side of the road: "Limes $2 a bag". The two young boys, young entreprenuers were selling the limes from their overladen backyard tree. The limes look delightful as they adorn my dining table, and the aroma permeates. They'll later be used for a range of delicious treats. When I was a little girl, of seven turning eight, my grandmother died. She died the day b