For years I have travelled a lot so eating local was a matter of seeing who’s home I got invited into or trying all the local street food, tummy on legs I collect recipes as I go.

Now I am back in rural Australia I realise I am still doing the same thing.

My garden is growing with many plants and herbs given by friends and street food is abundant on the citrus trees along the roadside.

They glow and it is so hard to go past,

Of course, there is marmalade- I have a real liking for kaffir lime at the moment,

But have you thought of preserved lemon? As easy as cutting a lemon into almost 4 quarters and putting a teaspoon of salt inside then letting it sit a month.

A feature of Moroccan cuisine- you use the skin and throw the insides; it can be used in so many ways. Quintessentially a tagine, you can also use a fine dice dropped into a salad, sauce or yoghurt giving little pops of lemony goodness, well worth experimenting with.

The preserved lemons also can be the basis of a tangy Indian pickle…

Another favourite is mandarin skins- dry them and grind to a powder- such a flavour boost in cakes and puddings or part of a Japanese 7 Spice sprinkle called Shichimi Togarashi- traditionally used with noodles- the flavour pop is something you will want to spread over rice, BBQ chicken and many things- addictive 😊

If you want clearer recipes drop me an email- I am happy to share what I have in my cookbook and set you off exploring.

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