In brief

Hey folks

Sorry for the silence. I've been traveling around NYC and DC and am now at home in Australia.

The past two weeks have basically been a food fest with lots of "I can have this cream based pasta/ deep fried chunk of heaven / caramelized nut fiesta as its my last time in this city..."

I'm now seriously jetlagged and in a "I can have this duck fat / steamed pork bun / cheesy crunchy thing cos its my first time back in this city".

Am now recovering from a carbo-coma but will report soon on NYC cooking schools and book launch envy!!!
xx

Vietnamese chapter is born

Coolio
My friend Diana will be back in Melb and wants to participate in the Vietnamese chapter. Her mum's spring rolls are the best I have ever tasted. And I have eaten a LOT of the little buggers.

Rockin!!

Thoughts on presentation

I went out and looked at lots of cookbooks today. I was reminded of what one of my friends said to me - the most important thing about cookbooks is photography. I want to take all the photos myself so have signed up to do lots of courses in food styling and photography. Fingers crossed it all works out!!

Reminders of a childhood culture clash

Ok folks
I have organised interviews with home cooks of the following cuisines:

• Australian
• American
• British
  
• Greek
• German
• French
• Russian
• Chinese
• Malaysian
• Indian
• Lebanese
• Italian

I am also including a a special chapter on Australian kid's parties. I remember my own childhood trauma of presenting a roast suckling pig (a delicacy in Chinese) to some 12 year old friends of mine who screamed in horror at the nose, feet and tail still attached to the animal. Or they could have been screaming at the sight of my cleaver wielding grandma. Nevertheless, as soon as I could cook, I started making "Aussie" treats for these kind of parties. Hopefully some of my readers get to make these too!!