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Emma Bickley

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Category: Eating

Backstage with a Vegetable Voyeur

Making friends with the family that owns my local Canberra greengrocer – Ziggy’s Fresh – has been one of the unexpected foodie highlights of my year.

The Scoop on Chestnuts

My antipodean foodies, you needn’t be daunted nor should you refrain. Roaring fires, plane tickets and even Christmas music are not required to enjoy the chestnut!

Kembla Cherry Orchard Royalla

Looking for a cherry orchard without the long drive? There’s one right on the outskirts of Canberra. Warning: cherry spam ahead!

5 South Coast Seafood Eats

Want to know where to get a seafood fix on the South Coast? If you’re heading down around Batemans Bay, here’s my top 5!

New Zealand: Fortnight on the Green, Pt 1

Land of the long, white cloud? More like land of the long, green grass!

Kynefin

Hall is so much closer than you think. Drive past outer Gungahlin and – bam – it’s there. And so is Kynefin.

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My Crunchy Mexican Fish Salad got a LOT of love on the stories last week so it’s up now as a featured recipe over on the @ziggysfresh website. Crispy, oven-baked fish drizzled with a citrusy, herby dressing and served with a bunch of fresh veggies. So healthy and comes together in no time. Follow the link in my bio to try it 🐟

Where my gluten free peeps at? Tag one here! This cupcake is totally gluten free, thanks to some new cake mixes the @ziggysfresh gave me to try. They’re made by an Aussie company @wellandgoodfoods and I was super impressed with the quality. I’m not normally a packet cake kinda gal but if you have someone coming over who has allergies, these can also be made to be dairy, nut, egg-free and vegan. The topping is a chocolate mousse and it’s insane. Enjoy!

SHE IS A GEM. This beautiful lady is my mum, you’ve probably seen her on here before. Every line on her face represents some tragedy that has unfairly befallen her along the way and, yet, what’s in the middle? A smile. I’m always reminded that if she can smile, anyone can. She’s an amazing human but she’s also a fabulous cook and I’m lucky to have her as an instructor. She cooks entirely by feel tho, so don’t expect too many precise recipes 🤣 “Mix it until it looks right then bake until it’s ready...” Can you see where I get it from? I’ve been experimenting with taking portraits and she’s always an obliging - though modest - subject. Here she is making the Mlinci which appeared in @naomisherman_foodcreative fab new cookbook. You’ll be seeing more portraits as I keep practising photographing the people in my life. And my mum will be stoked that she’s famous ‘on internet’ 😍

What is your favourite sandwich? It’s a hard one. Personally I LOVE a Vietnamese banh mi with crackling pork but I also really like a good ham and salad roll with all the trimmings. Then you can’t go past an antipasto filled Italian panini or a French baguette with stinky cheese. Also, is a burger a sandwich? (Asking for a friend!) Maybe we can agree that a finger sandwich is always delightful? This week I shared my curried egg sandwich recipe over on the @ziggysfresh website so go check it out: an oldie but a goodie 🥚

NEW BLOG POST - ‘Aussie’ Pumpkin Cheesecake slice is a recipe from the wonderful Kylie @midwest.foodie that I’ve updated for Aussie cooks. I know, we don’t normally use pumpkin in our desserts but you HAVE to trust me. This cheesecake was perfection: sweet and creamy with a distinctly sweet pumpkin taste and a hint of gingery-cinnamony goodness. (Yes, those are words!) And if you’re not into Halloween, which I know many of you are not, you can just leave off the sweet little jack-o-lanterns 🎃 Drizzled with caramel sauce it’s a delicious slice at any time of year. Recipe link in my bio. Pumpkin supplied by @ziggysfresh as part of our ongoing paid collaboration.

Everyone’s making Aperol Spritz so why not make a jug, I say! Prosecco, soda water, Aperol and a slice of orange to garnish. Don’t ask me about quantities: I freehand cakes, let alone cocktails 😂

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