Cooking from the heart.. Ode to Ollie

Wednesday, August 28, 2013

Olive Grace Powell, one of thirteen children of Myrtle Constance Powell was my mothers step sister, trusted friend and confidante until she passed away in 1978. She was my favourite Aunt. On walking into her kitchen, there was always a welcoming smile and within minutes there was a strong cup of sweet milky Lan Choo tea for mum, homemade cordial for me and her famous dark fruit cake on the table. Her kitchen is indelibly etched in my memory. Within a moment, regardless of where I am, I can be transported back to a time and place rich in childhood memories. The black cast iron slow combustion stove always seemed to have a kettle on the point of boil and a fruit cake or sponge about to be ceremoniously removed from the oven. A red and white canister set sat on the mantle above the stove. It had a green and white flecked in-laid lino bench top, finished off with a metal strip, and a green and white lino floor.   Read More . . .


Ca Marche

Wednesday, August 28, 2013

It’s Saturday night, the stage is set. There are no rehearsals for this daily performance. The venue, menu and the cast and crew may be the same, but the show never is. The kitchen, cool room, store room, dining room and the waiter’s station are the backdrops to a series of convoluted, intense and intoxicating one act scenes. Intrinsically connected, each scene portrays the might and frailties of humanity. This play is not for the faint hearted. The cast must be skilled, disciplined and nimble to retain a role in this dramatic romantic comedy. The actors wait in the wings for curtain call. When the restaurant door opens - the performance begins.

6.00 pm. The restaurant is calm and dressed for the performance. Subtle pools of lighting wash over bold artworks. Warm timber tones are offset by tables set with crisp white linen and wineglasses that glisten and shine. As the stillness and the evocative overtones of vanilla, citrus and white peony rose permeate the room, the dining room gods enchant and transform the wait staff and tantalise and beckon the diners.

6.30 pm. The beguiled Restaurant Manager is calm and feels strong, confident and in control. The bookings are staggered, there’s a full complement of staff and the new menu has received nothing but compliments over the past four nights. As the service staff roll in, some early, some late, some loud and jovial, some quiet and sombre, the banter and the mood of the evening begins to take shape. The restaurant door opens as the first table arrives. The performance has began.    Read More . . .