Thoughts From Becca

Yes, it's been a while. More than 10 years.  Thoughts From Becca was my very first blog, in the days before Instagram existed, and started after I wrote the first food tweet in the world (yes ever!). A lot has changed since then, although my love for cooking remains the same, and has lately been reignited. Alongside writing, I'm even doing some work again as a caterer. The reason I abandoned you here in 2009 was for my international Inside Cuisine food drinks travel digital magazine of five years. Which provided a lot of happy memories and lots of culinary travel. My focus however is now with my  SydneyScoop.com  guide to Sydney: food & drink, arts & entertainment, fashion & lifestyle. Est. 2014 now up and running for more than 7 years, with over 2,000 editorial articles, 1,000 Sydney venue listings, and 10,000 calendar events - if you want to take a peek. Beyond those two biggies, the last 10 years have also seen me eat and travel and write A LOT. There was a weekl

I had a fairytale upbringing with time to play ... cubby houses in the lounge room ... summers jumping over the garden sprinkler ... ballet classes ... music lessons ... cooking for fun ... baking scones + ANZAC biscuits + caramel slice ... and my own personal fairy Starbright.   Before I went to school, or so mum always said, I would insist on getting on the bus ‘without her’, paying my own fare, and sitting at the back and pretending she wasn’t there. I didn’t realise the great gift I had been given. It wasn’t until I’d ‘grown up’, that I realised that my idyllic upbringing was not shared by all girls.  Because I am a Girl in Australia, I had the opportunity to travel to other countries, at first through exploring their cuisines. Later as an adult, I did ‘actually’ travel overseas. These were eye-opening experiences. While I was in Uzbekistan, for example, I was hugged by women, strangers, in the street, who ran to me with roses and smiles, to greet my independence. I was born into

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

This belief seems so intrinsic to me that I hardly know what to write: love feeds us, and putting love into the preparation and cooking of our food nourishes us in a way that is greater than the nutrients of the ingredients. Connecting with those around me I know others of like minds. Yet I am constantly surprised when observing others who dont have the same central belief: that we take on the essence of what we intake. Take in food prepared with love for a happy loving life. Take in food prepared in angst and without feeling to deliver the result of the same hurried and angry approach to the world. This belief is one very good reason that I don't eat take away or prepared foods, and avoid those packaged foods on supermarket shelves. I like to cook from scratch and feed those close to me with not only the nutrients of the food, but to nourish them with love. A great honour, is always to be invited into someone else's home, to be allowed into their sanctuary, and to be honoure

During the week I've been following a regional food challenge limiting myself to food within a 100 mile (160km) radius of my home. I started the tough way by cleaning out the fridge and starting with an empty larder. Well, it would not have been a challenge otherwise. Always mindful of using fresh seasonal produce, limitations on distance from farm to table have proved interesting. What an education I've received. Was I crazy to think I would walk into the Sydney CBD and find local produce, or even find food for which the origin was known. On the first day, I spent (more than) my lunchtime walking the city. Just one helpful fruit stall (Pitt Street near Martin Place) had produce (known to be) from this state. His display of apples was from Batlow and I purchased three. To be sure of my distance obligation, a friend did his technical thing and checked, and Batlow did not fall within range from Sydney. Regional for sure! But I'm a Taurus and determined. I did not want to

YOU CAN FOLLOW MY WEEK on the Live Local Challenge @ http://www.livelocalchallenge.blogspot.com/ Things have changed over time, and living in the city, we've really separated ourselves from being close to the earth, and to understanding our impact on it. This week, a new site http://www.livelocal.org.au/ is being launched with an aim of regrouping and rebuilding community. I'm going to do my bit and you can get behind it too by adding your ideas on the site. Of course with my food focus, a lot of my effort is food based. I've always tried to cook a lot of what I eat from scratch, to not use processed foods and to really support fresh seasonal produce. Once I started thinking about it, there was and is so much more that I can do. Starting this Wednesday I've accepted the live local challenge. As part of the challenge I've decided to take on a week of living only on regional produce (only grown within 100 miles of where I live). The preparation has been interesting,

Mum has provided me not only with unconditional love, and the groundwork for my life, but also within that a connection for this city girl with rural life, with fresh farm produce and a love of cooking. Mum and the women in my family taught me how to cook. She along with Aunty Dossie, and Aunty Mona are the inspiration for my Becca's Bakery blog www.beccasbakery.blogspot.com too. Today is Mother's Day, and yesterday, I was excited here in Sydney to find country produce from mum's home in country town Wingham, New South Wales. Shopping at Sydney's Orange Grove farmers market, I was delighted to see a Manning Valley Beef stand. Only their second week coming from country to city (a good three and a half hour drive) I discovered that the farmer was representing himself and his neighbours in an attempt to receive better prices for their wonderful produce. And, this week in particular as my treasure for a Mother's Day present, I was delighted to discover, preserves. They

This started with a comment this week in my techie group at work... It was about foam, as it's been 'fashionable' recently... (and the comment was take it off the food please! Or maybe the please was omitted?) Not one for 'fashion' (in couture perhaps yes though not cuisine) au contraire, I've always been one to put flavour first. While I enjoy thoughtful and new food combinations, and I revere craftsmanship I cannot create at home without the restaurant's brigade of chefs, I tend to the honest, not the fashionable. Over the years I have observed a number of food trends. Nouvelle cuisine, comfort food (sticky date pudding, lamb shanks, boeuf bourguignon), food from different regions of the globe (Moroccan, Italian, Vietnamese), different fashions in plating (piped sauces, stacked food, food served in bowls that make it hard to eat) ... The trends absorbs us ... Some of the latest flavour combinations (unlike those by the truly inspired such as Alain Passa

During the week I posted a list of 5 favourite food films. http://cookinglinks.blogspot.com/2009/03/five-fabulous-food-films.html Mostly Martha (Bella Martha) Babette's Feast Like Water For Chocolate Chocolate My Dinner with Andre Discussion followed online as I was searching out those I'd forgotten, and those I had yet to discover. Here's a sample of the best of the rest... Happy viewing... The Cook The Thief His Wife & Her Lover Delicatessen The Flavor of Happiness Le Grande Bouffe Tampopo as well as... Almodovar American Pie Baby Boom Big Night Blueberry Nights Brown Sugar Charlie and the Chocolate Factory Chicken Rice Wars Chicken and Duck Talk Chungking Express The Discreet Charm of the Bourgeoisie Eat, Drink, Man, Woman Eating Raoul Fried Green Tomatoes Garlic Is As Good As Ten Mothers God of Crockery The Godfather Hunting and Gathering Kitchen Stories The Meaning of Life Moonstruck Mouse Hunt Mystic Pizza No Reservations (note the original German movie Mostly Ma

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

Exploring the hub of a city (the food market) is my number one travel priority. Towns historically formed as a market centre. The town emerged around the market place well before industrialization. Farmers brought their produce to town to barter or sell, long before we turned the fashionable 21st Century city phrase ‘farmers market’. When I was younger, and long before I ventured away from home, I found a love of travel, of discovering other cultures. Discovery was pursued in my mother’s kitchen by exploring the food of other lands. Cooking became more than sustenance, more than nourishing myself and others, and became a way to embody myself in other cultures. From this, there also unfolded my deep love of well cared for produce and slowly crafted cookery that became an integral part of my being. Now that I do travel as often as I can, the first thing I do in a new city is to find the food market. I felt right at home on my first sojourn to Paris because of the attention and importance

What is a 'griffe'? I first came across the word 'griffe' this last holiday season, when I devoured 'Immoveable Feast: A Paris Christmas' in one overnight helping. I must admit when I first picked it up in the Shakespeare & Co bookshop, it was the similarity of the title to the Hemingway classic, 'A Moveable Feast' that attracted me.  As it turned out, the book and I were well suited. Baxter is an Aussie who now lives in Paris; I am an Aussie who stills lives in Sydney but likes to visit Paris. The connection did not end there and was cemented with a love of food, French food. Baxter also describes his daughter's coming of age when she brings home her 'griffe'.   My Google search found the definition of griffe: a clawlike ornament extending from the base of a column. The griffe Baxter refers to is the sum of ourselves that describes our personal style. For his daughter her griffe was her business card holder.  The New York Times writer,