JUST LIKE MUM USED TO MAKE:

Sunday Tasmanian - Tassie Living - - TASTE - Pic­tures: KIM EISZELE

beet­root hum­mus by Penni Lam­prey, Greek- style lamb by Ilka How­ell, Bon­nie Tut­tle’s thick, warm­ing and spicy Mex­i­can bean soup and Leonie Crosse’s south­ern jerk chicken, a dish she first tasted at Lake Tex­oma in Texas, which Leonie says is so au­then­tic the only thing miss­ing is the to­bacco spit.

Fin­ish­ing with de­li­cious-sound­ing desserts, the recipes all come with nu­tri­tional panels and in­for­ma­tion on how to in­ter­pret what’s healthy and veg­e­tar­ian, gluten- free, nut- free, slow- cooked and freezer in­di­ca­tors.

Many have sug­gested wine matches by Chris Richard­son from Ob­ser­va­tory Hill vine­yard and there are use­ful cook’s notes, tips and tricks and a food glos­sary.

So, what­ever else you’re do­ing for Mother’s Day, you could make her fu­ture in the kitchen more en­joy­able and has­sle- free with a gift of this book, know­ing you’re also do­ing your bit to as­sist those less for­tu­nate fam­i­lies in our com­mu­nity.

Penni Lam­prey and Ilka How­ell in the kitchen with the kids; Inset: Ryan Lam­prey makes a tasty mess.

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