I love Ireland ... to be sure

'In Dublin's fair city' ... Molly Malone 

What food inspiration do you draw upon for a country where the culinary centre revolves around .... potatoes!

Well ... you write about the other Irish food - the liquid meal ... a Pint of Guinness.

The Perfect Pint

Ireland is a great destination and Dublin is a fun city - but unlike many of its European neighbours where people come back to London talking of delicious culinary experiences like Italy's pasta, Spain's Chorizo, Greece's gyros ....  people come back from Ireland talking about:

1. Guinness
2. The Irish sense of humour
3. The green rolling hills and spectacular scenery

Irish folklore has it that a pint of Guinness contains the same nutrients as a roast dinner (not sure if that's true, or if its just Irish Craic!) but one truth I do know to be true, is that Guinness tastes better in Ireland and it tastes best when consumed at The Gravity Bar - the 360 degree rooftop bar at the top of the Guinness Storehouse in Dublin.

Guinness Storehouse, Dublin

I have been lucky enough to do two trips to Ireland in the last six weeks. Ireland is a country that boasts Live Traditional Irish Music, Irish stew, Soda Bread, Black Pudding, Green rolling hills, Friendly locals who are up for a chat and a laugh and endless pubs offering pints of black beer.

Irish stew

Even though at this time of year, the winter weather can be dire (grey and wet), the warm people and great vibe make it a great holiday destination any time of year..... Its impossible to be unhappy in Ireland!

My favourite Irish Pub - Oliver St John Gogartys - is located in Dublin's Tourist Heart, Temple Bar. Gogartys is a Dublin Institution. We first stumbled across it by accident when we moved to the UK and visited Dublin in 2011 and we've been back every time since.

Oliver St John Gogartys - Temple Bar

 The Gogartys draw card is the awesome Irish Music - the musicians play live traditional Irish music from 2pm - 2am every day. It has a great restaurant and you can eat your meal in the main bar area so you can enjoy your Irish stew while you soak up the atmosphere which serves as a definite flavour enhancer.

Traditional Irish music from 2am - 2pm

We had some great meals in Ireland and I can report that the Irish obsession with potatoes is very real. One lunchtime, we ordered a fish pie that was topped with mashed potato and came with two sides .... roast potatoes and more mashed potato! Seriously, they love the stuff. I'm not sure the benefits of a low carb diet have caught on in the Emerald Isle.

So ... to be sure ... Ireland never disappoints - and to sign off with a carbohydrate inspired Irish Toast ...

'Here's to eyes in your heads and none in your spuds'

I'm not a Buddist... but I think I was Italian in a previous life ....

I have just come back from the most amazing Foodie Holiday in Tuscany - In 4 days I soaked up the Italian Winter sunshine, breathed in the fresh Tuscan air, consumed the most delicious, fresh, simple Tuscan fare complimented by chilled Prosecco and Chianti ... and most importantly solidified old friendships with my London mates and made some brilliant new friends.

It was only a short break - a getaway with four of my good 'fellow trailing spouse' friends in London - But it turned out to be four days of therapy for my soul. I left feeling completely lifted by indulging in two of my great passions ... cooking and travel.

Varramista Vines

Travelling with a group of '4 Super Stylish Foodie Devotee Aussies' we landed in Pisa where we were quickly whisked off on a mini bus (driven by an Italian Stallion called Diego) to Varramista Estate. Upon arriving, we wove our way through the estate passing vineyards and run down old villas up a winding hill to our beautiful Villa, and home for the next four days, 'Podere Frasca'.

Our Villa - 'Podere Frasca'

We were welcomed by our lovely host Livia and our resident chef Leo who met us with  a glass of Prosecco and we had a chance to get to know our other fellow guests.

Our Host Livia and Tuscan 'My Region' Master Chef Leo

Varramista is located just outside of the small village of Capanne. The Estate dates back to the 1300s and its the country residence of the Piaggio Family (designers of the Vespa Scooter). We bunked down in twin rooms with views of the Tuscan hills. I shared with my friend Lindsaye and we woke up to sunshine steaming through our window - what a way to wake up!

We were joined by 6 Brits, a lovely couple from Manchester , Two girlfriends from outside London and a Mother and Daughter travelling team. Food and wine is a such a binding influence - taking 12 strangers who love food and cooking and putting them in the Tuscan countryside with free flow Prosecco and wine and you're destined to see friendships develop ... turning in to a 'pseudo family' though was just a bonus!

 
We did a wine tasting tour of the vineyards at Varramista on the first night, escaped on a day trip to Florence on the second day and then hung out at the villa cooking (and dancing) up a storm. I spent four days smiling!

On our Florence day trip, Livia showed us the hidden delights of Florence, we explored the Doma, drank proper Italian 'stand up' coffee and had a nice long 3 course lunch in a trattoria hidden in the back streets. I love the way Italians indulge with food. Ingredients are always fresh and presented simply - its pure and authentic and everything is washed down with a cheeky vino. I realise how misinterpreted (or more accurately 're-interpreted') Italian food in the UK and Australia is.

FLORENCE: The Basilica di Santa Maria del Fiore - The Doma

FLORENCE: Replica 'David'

 We explored the San Lorenzo Market soaking up the aromas and tasting olive oil and balsamic vinegar. I bought a special Parmesan grater mounted in a special catch box made of olive wood and a supply of sun dried cherry tomatoes. What a find the market was - The storekeepers were passionate about their food and I loved seeing the little old men and ladies out buying their daily supplies.

FLORENCE: Conti Deli at San Lorenzo Market

After our day trip we went home to the Villa to start our first cooking lesson. Our (sometimes frustrated) Tuscan Chef Leo dealt well with his 'super keen' students - with cries of 'pay attention' and 'its ok, its good' as the only feedback, we had a lot of laughs.

In our classes we learnt how to make Fresh pasta 'heels' with Italian sausage and truffles, Fresh ricotta and spinach ravioli with butter and sage, Guinea fowl with polenta and Stewed pork ribs with black olives and pine nuts - Then to satisfy our sweeter side, we made Cantucci (almond biscotti) and Tiramisu ... my mouth is watering at the sight of the dish names.... mmmm

It seemed that the Tuscan Cooking Secret was to cook using only the freshest ingredients - ingredients that are true to the region of Tuscany (Leo's Region) - onion, garlic, rosemary and sage ... and then allowing the dishes to simmer and bubble away, only taking them off the stove when they have reached perfection!

The other secret (and it was an important one) was only popping the Prosecco after the 'hard work' had been done!

The finished product

Cooking Time .... Guinea Fowl

Ravioli!

Leo keeping a watchful eye

Then after our hard work cooking, we'd sit down to share the meal together - it felt like a 'pseudo family'. Each meal time we'd change spots around the table allowing us to all get to know each other and build a bond - The food was superb, the company outstanding and the conversation and laughs geared on by the free flowing Italian wine - we stayed up late each night sharing stories and bonding. The people really made the trip so much richer an experience.

Dinner Time

The whole Italian cooking experience was 'rustic' ... 'authentic' We mixed pasta with a fork on a wooden chopping board and then rolled it with a rolling pin - we used what was traditionally considered peasant cuts of meat, stewing them until they were succulent and we made sure we used fresh, local ingredients - pulling sage leaves from the stems and finely chop, chop, chopping everything before adding it to the warming good quality extra virgin olive oil. The whole vibe of the holiday demystified Italian cooking - you don't need fancy equipment, you just need good ingredients and a sense of adventure!

On the last night we shared a 'last supper' - We spent the afternoon cooking, then had free time during which I read my book and drank wine watching the sunset - Tuscan solitude.


Then the guys came back from their walk, we cracked some Prosecco and danced to 80's tunes on the front lawn joined by Leo and our new British friends - I'll never forget it!

Under a Tuscan sun...set

The take away from this trip was to 'take my time' in making the dish and then, take my time again, when enjoying the dish. Carve out time in your day to indulge and enjoy meals and back away from short cuts and ready made meals.

It was a perfect escape from the London cold - it warmed my heart, I learnt new cooking tricks, ate great food and made new friends. It was worth every cent!

My new 'Italian sister' Livia told me she's coming to London to visit and we're going to cook together in my kitchen. That will definitely give me more blog material!

My Lovely Spouse Friends

'Approach love and cooking with reckless abandon' .... The Dalai Lama

So today marks the 12month countdown until we head home to Australia - it also marks the beginning of my Sun Bear (Diplomatic Spouse) Cooking Blog - 'Kensington Kitchen Adventures'.

I contemplated starting a blog when we first began our London Adventure in February 2012, but it was quickly dismissed in favour of other things like exploring my new city and travelling through Europe with M - so here I find myself, 2 years in to my posting feeling inspired by our recent Kensington Kitchen Adventures and beginning my blog.

The other major deterrent to starting a blog was the fear that (even though I'm on the chatterbox end of the 'chatty-to-withdrawn' personality spectrum)  I wouldn't' have enough to say! I was also mindful of a sense (or instinct really) to 'self edit' for a wider audience. So I am starting with the intention that only my inner circle will have access so I can wax lyrical with pure reckless abandon (without the need to be self conscious or feign modesty).

So - I was recently told 'you need a hobby' ... and I responded, 'I already have one .... cooking' 

When M announced 2 1/2 years ago that we were off to London on a 3 year posting where I'd be a stay at home spouse I was immediately excited at the idea that with not working for the first time in my life I would have endless hours to indulge in the kitchen - and what a city in which to indulge my passion!

London possesses all the necessary ingredients for a passionate foodie - London is a melting pot of cultures and food influences; an abundance of fresh, affordable ingredients; well stocked grocers and stores; close proximity to European food destinations - Paris (bread, cheese, champagne), Spain (chorizo, wine), Italy (fresh pasta, wine); a huge number of great restaurants grooming young, enthusiastic chefs who competitively chase accolades and ..... Michelin stars

 So - how did I become a foodie? and, who are my food/cooking influences?

I come from a family of passionate cooks. We don't have an obvious hereditary food link (our family is 3rd generation Australian - originally from the UK) so are modern Australians. Reflecting upon it, I really was subconsciously absorbing a lot as a child and really influenced by the budding foodie adults in my life. Food was a big part of our life. Food - Wine - Entertaining - Indulging

My Mum is a great cook. She cooks without recipes and is what I'd classify as an instinctive cook - she knows what goes together and just 'guesstimates' measurements. I think the lasting influence from Mumsie was her fearlessness in the kitchen.  The kitchen in my childhood home was in the heart of the house and it was Mum's domain - she was in her comfort zone and never intimidated by cooking even for big groups of family or friends. When we were growing up Mum prepared a huge range of meals and I can't remember her making the same things over and over resulting in boredom or complaints. She loved the grocery store mark down section which meant she often tried new things - she used fresh ingredients and we had a balanced diet. I definitely inherited Mum's fearlessness in the kitchen. I'm rarely intimidated by a recipe - and though I do use recipes - I use them as a guide, rarely following them religiously

The other influence during my childhood was my Uncles. A formidable (and sometimes cheeky) group of role models - they were unique in that in the 80s and 90s in Australia when being a foodie was less 'in vogue' for men, they were all avid chefs.  Particularly my Godfather who'd arrive at Christmas and prepare something exotic for the whole extended family. Again - like my Mum, he was also fearless and never ruffled in the kitchen and it always seemed like the place to be - to watch and learn while he made exotic dishes such as chilled beetroot soup, whole salmons wrapped in fresh green herbs and baked in wet newspaper and afterwards bowls of fresh strawberries macerated in balsamic and served with creme fraiche (*note* when I say exotic, I mean dishes that weren't really readily available at that time in Maroochydore!)

So - when I left home at 18 to go to University, I quickly entered my own Uni share house kitchen and started the process of experimentation and the adventure began

..... so from the historical, contextual influences that got me in to the kitchen to the modern day influences ..... I think of the celebrity chefs who influenced me

Before leaving Australia I would have said Bill Granger (Sydney chef) was my favourite celebrity chef - I collected his cookbooks and loved his clean, fresh food philosophy. His cookbooks (My friend Kel has called them 'Food Porn') were clean and chic and Bill's 'sharing food with friends' passion resonated with me. Since living in London, I've been lucky enough to not only discover Bill had opened a London Restaurant in Notting Hill's Westborne Grove 'Granger & Co.' ... but after frequenting Granger and Co once or twice, I was lucky enough one day to meet Bill! As charming in person as he appears on television, I shyly told him that I'd been a fan since discovering his 'Bills' Restaurant in Darlinghurst, Syndey in the 90's.

Wanting to seize the opportunity to get a signature I purchased his Bill's Sydney Food cookbook and Bill inscribed it for me! A brilliant keepsake from the posting

So even though Sunday brunch at 'Granger & Co.' requires up to an hour lining up, we are still lured for a proper Aussie Flat White and Bill's famous velvety eggs! A cheeky little Bloody Mary is also a draw card for me!

So - Bill remains a favourite, but I have a confession - my latest Celebrity Chef crush is non other than the UKs Naked Chef Jamie Oliver.

I was familiar with Jamie, had seen his shows on television, but hadn't crossed the boundary to buy his cookbooks. Upon arriving in London I was quickly surprised to see his mark across a range of foodie scenes - my first impression was that he had too many hands in too many pies - cookware, high end restaurant (Fifteen), affordable family restaurant (Jamie's Italian), UK Gastropub fare (Union Jacks), Deli-cum-cooking schools (Recipease) .... but the thing is - he seems to just really want to share his passion. So - Even though it runs against my patriotic side, I've been lured from Bill to J.O! I just love what he does!

So - for someone who didn't think they'd have enough to say - that winds up my first entry - A bit about me ... and a bit more to come.

Here's my inspiration for future entries .... 

- Jamie Oliver and our Fifteen Minute experience
- Fifteen Charity lunch and my Chef's whites
- Michelin star adventures
- Borough Market
- Market stall photos from around the world
- Entertaining; classy fabric napkins
- Other food influences: 'a good hostess will have stains on her napery'
- Paris - Rue Montoguiel
- What would I eat if I could only have one meal
- Comfort food
- My gifted friends