Wednesday, July 07, 2010


A certain someone was complaining today that there's not enough bloggy food photography going on, so in response to that, I plan to post a few food pics over the coming weeks.

Tonight's dinner was a Kylie Kwong recipe from the current issue of BBC Australian Good Food (no, I don't get the title either...). It's a pretty simple one, but needs a little planning as you have to marinade, and then bake, then there's a bit of resting before serving. We just happened to have all the ingredients on hand, which is why this one was chosen.

Anyway, here it is: Chicken thighs roasted with olives, preserved lemons and rosemary.

It also contains olive oil, verjuice, parsley and sea salt flakes. That's about it. Luckily we picked up a bottle of verjuice on our winery jaunt back in May:

And I don't have sea salt flakes, but I do have this, also picked up from a winery up in the Ovens Valley:

They're a pretty pink colour, and while you're enjoying them you're also helping the environment by contributing to the de-salination of the mighty Murray. Win-win.

Oh, how was dinner? Excellent. The lemon and olives and verjuice are a brilliant combination with the crispy chicken skin. Yum!

P.S. I'm working my way through this magazine issue - the sticky date pudding on the cover was the drawcard, and it was sensational. Then the beef paprikash was calling "Cook me! Cook meee!", and that was awesome. Smoked paprika is one of my favourite things.... I'll keep you posted on any other yummies I try.


Sara said...

Ooo.. there's a fine line between foodcam and food porn, and I don't think we have crossed it yet. Let's do some porn next.

BTW, yours is much better presented than mine. I tend to just let it flop onto the plate and do what it wants.

Kek said...

Food porn... mmm. Yes, let's.

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