A slightly modified version of the famous SA Premiers’, Don Dunstan’s Cookbook 1976 recipe for Osso Bucco. A classic cookbook in a barren culinary era. Don was a flamboyant and brilliant politician with his penchant for pink short pants and safari suits in parliament and his pre poll driven visionary leadership years ahead of his time. His electorate in Norwood was a hotspot of Italian and Greek migrants, cultures and new culinary adventures. I fondly remember going through the old antique (junk) shops on the parade with my older sisters and being introduced to real coffee. What an adventure!
This is an adaptation of a recipe in Charmaine Solomon’s classic “The Complete Asian Cookbook” first published in 1976 and remains in publication.
Moroccan cuisine is influenced by interactions and exchanges with other cultures and nations over the centuries. Moroccans are primarily from Arab berber origin. Their cuisine is typically a mix of Berber, Arab, Andalusi, and Mediterranean cuisines, with slight European and sub-Saharan influences. It has characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits.
Spanakopita is a tasty Greek savoury pie filled with spinach, eggs, and feta. It’s likely that the Spanakopita has comes from the Ottoman Empire cuisine, probably during the occupation of Greece began since the fifteenth Century.
Persia has always held my attention. As a Jesuit student in Adelaide I was taught Greek and Latin (not that much stuck) and also their histories. Darius I huge Empire was taken on by the city state of Athens and beaten at the battle of marathon and Salamis.
Anyone who gets the cooking bug ends up having a series of tasty favourites that you fall back on.
My mother was an avid cook in the 1950s and 1960’s, who explored the exotic world beyond Women’s Weekly. She proudly cooked Indian and other different nationalities foods. We loved her long running (1930s-1960s) bridge game of three tables with her former Royal Adelaide Hospital nurse colleagues. Each tried to outdo each other with enticing food for the card night. When it was mum’s turn, she always laid on a feast. Savouries, cakes, high tea sandwiches, curries add my favourite crunchy Pavlovas.