‘Me Oh My Oh’: Catering Lessons from Heather and Izzy, Jambalaya Edition

Jambalaya is so quintessentially New Orleans that, when menu planning, I considered the rice-sausage-and-seafood casserole to be a no-brainer of a show-stopper main course for our Mardi Gras Dinner. As it turned out, both “no-brainer” and “show-stopper” were painfully apt descriptions, as recounted in this continuation of Part 1 and Part 2 of ‘Catering Lessons from Heather and…

Recipe: Cornbread or Biscuits? Apricot Bread Pudding with Dewar’s Whisky Sauce

I’m going to take a short break from cataloguing the culinary foibles of my pop-up Mardi Gras Dinner at Ratho Farm to write about something that went mostly right that night, the dessert course, Cornbread or Biscuits? Apricot Bread Pudding with Dewar’s Whisky Sauce. The question of whether cornbread or biscuits was more quintessentially Southern came…

Even Surprise Vegans Get to Eat: Catering Lessons from Heather and Izzy Part 2/?

Part 1 of this blogpost, ‘She’ll Be Alright, Mate’ introduced Heather Bickford, Ratho Farm’s chef and my catering savior the night of our front-of-the-house triumph and back-of-the-house roller coaster Mardi Gras Dinner. We also went over catering lesson one: An intoxicated guest is one who will overlook or forgive mistakes. 2. Start at LEAST one full…

‘She’ll Be Alright, Mate:’ Catering Lessons from Heather and Izzy Part 1/2

It occurs to me that I shouldn’t let even one more blog post go by without introducing you to Heather Bickford, the Chef of Ratho Farm and one of the most delightful and food-knowledgeable people I’ve ever encountered. She’s charming, eccentric, has a beautiful family and has forgotten more about catering than you or I will ever know. Without…

Margaux’s French Apple Tart from the Apple Isle

I’ve been struggling with how to restart this blog, which I all but abandoned while I was living is Tasmania in February and March of 2017 at Ratho Farm, an upscale farm-stay and wedding venue sited on Australia’s Oldest Golf Course. I stopped writing, not because I didn’t find the project interesting anymore, but because I got…

Acute golf addiction and chasing Mardi Gras ingredients

I remember at some point believing that I would find time to house-make andouille sausage for this Saturday’s Mardi Gras event; the garlicky spiced and smoked pork sausages that many Cajun and Creole recipes rely on for flavor. That was almost certainly before I became hopelessly addicted to golf, a lifestyle change that has been molding my body…

Southern Food Road Trip: Biscuits Lesson with Susan Spicer in New Orleans

New Orleans, LA – Making an iconic Southern recipe with one of the region’s most influential chefs was beyond my wildest expectations when I started planning in December to eat my way to culinary enlightenment through the American South. But Susan Spicer is legendary for being generous with and supportive of other chefs, or, in this…