Recipes2019-08-09T17:31:14+10:00

RECIPES

Tastebuds piqued? Find our recipes here.

Pineapple and mint salsa and herby tomatoes

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Something light and fresh was needed to accompany our Balmain bugs for the Holly Ringland interview and this pineapple and mint salsa paired with a tomato and herb salad fitted the bill. It was 29 degrees in the shade for this interview and not a scrap of salad was left in the bowls by the end of the day - simple hot-weather crowd pleasers. We hope you enjoy these salads as much as we did.

Kate’s signature dish: figs, proscuitto and honey

Iconic literary food moments
Poets have immortalised food, particularly fruit, over the centuries, tantalising the senses at every turn. One thinks of Pablo Neruda's Ode to Tomatoes, or Thomas Campion's Cherry Ripe. For Holly Ringland's edition, we have chosen D.H. Lawrence's Figs, given it is a warmer climate tree, and because it reminds us that, at the heart of all existence, lies desire and passion.

Garth Nix’s, can’t beat ’em, bangers and mash

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Fantasy author Garth Nix loves food - lots of different types of food - but put his back to the wall (or a tree as was the case with the Kids & YA Festival), and he plumps for bangers and mash - an all-time favourite for many. So we have used the Taste recipe with red onion gravy below because we used the Cleaver's gluten free mint and lamb sausages and red onion gravy (with red wine) because red wine goes so well with lamb. We hope you enjoy them as much as we did.

Jaclyn Moriarty’s favourite chocolate brownies

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Jaclyn Moriarty loves chocolate and she wrote much of The Extremely Inconvenient Adventures of Bronte Mettlesome while sitting in her gorgeous local chocolate shop. So it is not surprising that chocolate features heavily in the book and there is special mention of chocolate brownies. Jaclyn says she switches chocolate brownie recipes all the time, always looking for the ultimate one.

Lauren Chater’s Estonian lamb, mash and root veg

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The Lace Weaver, the novel by our guest Lauren Chater, is set in Estonia during World War II so I thought I’d cook a feast inspired by that country’s Slavic cuisine. The recipe for Estonian Lamb Shanks is based on one I found on the BBC website, from ‘The Hairy Bikers – Northern Exposure’ show". The Hairy Bikers are David Myers and Simon King, who first met while working behind the scenes on a TV show and soon discovered they shared a passion for cooking and food.

Raymond E. Feist’s fave? Cajun steak

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Fantasy master Raymond E. Feist uses food when writing fantasy in many ways, one of the most common of which is to build his characters: "It's the common things," he says. "The things that we all share." In real life, he proclaims himself a "steak and potatoes" kind of guy, and he is something of a grilling aficionado. His favourite meal is Cajun steak. It must, he insists, be served with sauce.

Charlotte Wood’s divine boeuf en daube

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Stella Prize winner Charlotte Wood is, to all accounts, an excellent cook and her book Love and Hunger is full of recipes - one whole chapter is devoted to pastry. Charlotte says she cut her teeth on Elizabeth David's cookbooks after learning about them one day at a friend's dinner party. "That day ... I suddenly saw how creativity and cooking were completely connected," says Charlotte.

Louise Allan’s summer marshmallow pavlova

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Louise Allan decries herself as a cook, but believes she has mastered one dish: the Aussie pavlova. Laying down the gauntlet to Word of Mouth TV's own Kate Forsyth, she has provided her favourite pavlova recipe in what may shape up as something of a cook-off. The recipe that follows asks for bananas, passionfruit and strawberry - an irresistible (and I believe the best) summer combination - but you can top your pavlova with any delicious summer fruit.

Heather Rose’s delicious warm lemon cake

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As part of Word of Mouth TV's Perth Writers' Festival series, we asked authors to provide their favourite recipes. Some of them loved cooking, others not so much, but all could lay claim to one recipe that they had made their own. Heather Rose loves a warm lemon and almond cake recipe that she borrowed from Nigella and revved up a touch. "I’m always experimenting with cake, so I took Nigella’s recipe and increased the almonds and the lemon," says Heather.

Richard Fidler’s enticing Icelandic fish stew

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We caught up with Richard Fidler at the 2018 Sydney Writer's Festival to talk about his latest book Saga Land, which he co-authored with his dear friend Kari Gislason. In it, he included a recipe for Icelandic fish soup because, says Richard, "wherever you go in Iceland ... they tend to have these little cafes ... that only have about four or five things on the menu ... and nearly every one of them had Icelandic fish soup.

Our take on Jennifer Egan’s cherry pie

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Pulitzer Prize winner Jennifer Egan's husband is a brilliant cook, so she rarely enters the kitchen. That is, except, to bake. Jennifer has a soft-spot for baking, having inherited a very special pie pastry recipe from her grandmother.  We didn't press her to divulge her heirloom recipe and instead went straight to Jamie Oliver for inspiration for the pie crust, then scanned the web for a magnificent cherry filling, cherry being a favourite of Jennifer's.

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Word of Mouth TV is the first series to combine food, books and wine. Your hosts, Kate and Sarah will be interviewing and cooking with top authors from Australia and around the world.

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