Tag Archives: tomato

Happy Birthday Byron Bay farmers market

On air on Byron Bay’s Bayfm 99.9 community radio on December 3, 2012


This was a packed & delicious show as we celebrated 10 years of something that has changed so much in the food culture of this area, the farmers market in Byron Bay, with the first manager Joni Teal, the new markets president, avocado farmer & guacamole queen Kaye Shadbolt, and original stallholders Heather & Hugh Armstrong of Coopers Shoot Tomatoes. We also had Miss December’s seasonal deliciousness, & a report from the recent food tourism conference in the Barossa by Karena & Peter Wynn Moylan. Even a singing school principal!




The Byron Bay Farmers Market is 10 this month.  Get thee to the market on Thursday December 6, dear bellysister, for a full range of fun from 7am – 11am:

– Hoopla Circus

– Cupcake the clown

– Celebrity guest chefs’ cooking & free samples (Clayton Donovan, Gavin Hughes, Sarah Swan, Victoria Cosford and Garden to Kitchen’s Julie & Phil)

-Special Guests  (The Farmer Wants a Wife’s Natalie Gruelinzki, Justine Elliott, Simon Richardson)

– Live Music (various local artists)

– Farmers Recipe Magazine Launch is at 8am

Official presentations and cake cutting is at 10.30am.



Kaye Shadbolt.  avocado farmer and the new markets committee president, was on belly and talked about how the local market scene

Kaye and Chris armed with an eski of guacamole

compares with what is happening nationally.  She was involved with the market from when it was a glimmer in a few people’s minds, inspired by both a desire for a more ecologically sound food economy, and the need to support local farmers.  The message that came through loud and clear from everyone who was on the show today is that we have one of the best set up markets around the country, and we should be proud of it.  Kaye looked positively chuffed when she related the positive comments from people she met with her partner Chris Casagrande as they visited markets around Australia.


Kaye has been selling her ‘Nanna Kaye’ guacamole on her stall for a few years, and she is  sharing the recipe with us.  Thanks Kaye!




2.00 kg of ripe avocados

100ml of lemon juice

5 teaspoons of sweet chilli sauce (optional amount)

1 teaspoon of salt


Peel and remove seeds from avocados

Combine with other ingredients in a blender until smooth.

Makes about 5 x 200ml tubs.


Can be kept in fridge for 3-5 days or can be frozen.


[mmm…. I have the feeling the secret is in that chilli sauce – or maybe Kaye’s avocadoes.  Kaye says that this is really a recipe that you have to adapt to your own taste]


– and by popular request, Kaye has also given us her chilli sauce recipe.


CHILLI SAUCE  (Kaye says these are just guidelines)


Mince fresh chilli in processor. ( I use medium strength)

Put in saucepan with enough lemon juice to make not too thick.

Lots of raw sugar – I use about 1kg for a large pot-full

Salt – about 1 tablespoon per 1kg of raw sugar.

Simmer for at least 1/2 hour

Keeps well in sterilized glass jars with metal lids, that are still hot.

( I sterilize glass jars and lids by putting on tray in oven, 100-150 for

about 1/2 hour, while chilli is cooking)




The St Finnbar’s Catholic School in Byron Bay is putting on a huge Christmas Fair this Saturday, including a ‘mini taste of Byron’ with  stalls from several local restaurants:

– Fishheads’ Seafood BBQ

– Cypress Tree slow-cooked shoulder of lamb and salad and marinated grilled octopus

– The Beach Cafe’s tomato, basil and goat-cheese tarts fresh and warm straight from the oven

– Fat Belly Kaf’s saffron, mint and chilli grilled chicken with jewelled rice and pumpkin, feta and pine nuts pastries served with tzatziki and salad

– Earth n Sea’s kids pasta

Sound yum? Of course all the more traditional (and usually extremely vegan unfriendly) Christmas baked goods will be on offer too, dripping with butter and sugar!


Terra Madre Day is a worldwide celebration held every year on December 10 to reconnect communities with local food. Organized by Slow Food since 2009, each year over 1000 unique events show the diversity of our food cultures.  Find an event near you or create one, big or small, wherever you are on the planet. Or just have a look at what is happening around the world, on www.slowfood.com


Nominations open for the ABC Delicious magazine awards for food producers, from earth. sea, paddock & dairy, & Outstanding Farmers’ Market – Shoppers, producers and market managers are invited to nominate their candidate for this prestigious best practice national award


Indonesia’s fresh fruit industry has sent produce to Australia for the first time,  lovely mangosteens which arrived last Thursday. Previously they were unable to,  mainly because of Australia’s strict quarantine rules.  Banun Harpini, the Head of the Indonesian Quarantine Agency, says the company is working with hundreds of small farmers to grow and pick fruit, and ensure they meet our quarantine standards. The breakthrough is important for Indonesia which is keen to prove its food products can be of international quality. Getting produce into Australia shows that they can meet very stringent standards. Hopefully you will never cut into a beautiful shiny mangosteen and be covered in ants, as has happened to Sister T in Thailand. Fabulous fruit if you’ve never tried it, delicate and perfumed.


And there may be a breakthrough in the food labelling wars. Industry has been fighting a traffic light system, bad red, green good, but may agree to a star system similar to that on whitegoods, with more stars for better nutritional content.  The Public Health Association of Australia’s Michael Moore says it is a major breakthrough. “The message will be very, very simple and straight forward. If you like, a five star system it’s very good for you,” he said. “Something that only has half a star, well sure, you’ll eat it occasionally, but it’s not a food you would choose for its nutrition value.” Negotiations will continue under the guidance of the Federal Department of Health, but industry and public health advocates hope to have an agreement on a star system ready for state and federal ministers early next year.


BELLY CHRISTMAS – recipes and words by Miss December Alison Drover


Grab a box of cherries and make your own Christmas decorations this year from all your old paper even newspaper is great or wander around the garden and see what you can find to dress the home. Please leave the Christmas trees in the ground or create your own from branches or improvised items.

Bake from scratch this Christmas and focus on the process rather than elaborate menus. Real custard, gravy and stuffing from heaven rather than rushing these things take time and work on making these the best your can.



Chutney is a great accompaniment to Christmas. Aside from using it on the day it can be served with a tasty cheese like Parmesan or pecorino and can be added to a left over Turkey or Chicken curry a few days after the Christmas or for vegetarian dishes like frittata, roast vegetables or quiches.  Chutney making is flexible however and of course you can improvise which is great depending on fruit quality and availability.

Chutney principles

Choose fruit, which is ripe but firm

Make sure you season well and account for the fact that flavours may intensify when they settle

Adjust your support fruit i.e. dates in this instance to the amount of fruit you have and size i.e. you may have smaller nectarine sand therefore need less dates

Spice accordingly and be creative i.e. you could add coriander seeds to this recipe

Make sure you don’t fry the onion in any chutney recipe it should be sweated

Prepare your jars well – see notes


10 -15 freestone or combination of peaches & nectarines

200ml water

250ml sherry vinegar

50g demerara sugar

1 cinnamon stick

2 star anise

2 teaspoons mustard seeds

2 cups of dates

4 small pickling onions or 2 small brown onions

1 small 20g knob fresh ginger


Make the chutney up to a week in advance. Combine the water, sugar and vinegar together in a small saucepan. Crush the cinnamon, star anise and mustard seeds in a mortar and pestle. Add the spices to the water, vinegar and sugar. Chop dates into around 3 pieces.

Simmer very gently until the liquid is reduced by half. Strain the mixture though a fine sieve and discard the spices. Peel and slice the pickling onions in quarters. Peel and finely julienne the ginger. Add the ginger and onions to the remaining vinegar mixture in a fresh saucepan. Very gently sweat the ginger and onions together with the vinegar mix until the onions are just translucent. Remove from the heat.

Peel the nectarines and cut the flesh away from the seeds. Add the nectarine flesh and to the pot with the onion, ginger and vinegar mixture and then add dates. Stir well and simmer on a very low heat for 15 to 20 minutes. Use a lid to cover the pot but continue to stir the mixture from time to time throughout the cooking period.

The end result should have the nectarine flesh broken down a little. Place the chutney into sterilized glass jars and store in the fridge for up to two weeks.


Sterilizing Jars

Sterilize all jars and lids prior to potting. One of the following methods can be used.

Dishwasher Method: 
1.Put the jars and lids in the dishwasher and wash on the hot cycle.
2.Ensure they are completely dry prior to using.

Oven Method: 
1.Wash jars and lids in hot soapy water and dry
2.Place into an oven set to 140 degrees for 15 minutes on a tray. Turn oven to low and keep warm until ready to use.
3.Remove from the oven with tongs.

Boiling Method: 
1.Set a large pot of water to boil and submerge the jars and lids in the boiling water
2.Rapid boil for 12 minutes.
3.Remove with tongs and place upside down to drain on a tea towel.
4.Ensure the jars are totally dry before potting.


Merry Christmas from Miss December!  If you have any questions please email : contact@alisondrover.com


[tune in to belly on 17 December for Alison’s  Christmas gravy and stuffing recipes, including vegetarian suggestions]





If you were cooking or eating somewhere really noisy and did not catch every word, here are a few tasty bits from today’s belly.


Joni Teal on belly dec 2004 – Joni Teal was the first manager of the Byron Bay Farmers Market.  This is an interview I recorded under the Butler street trees, complete with wind and passing helicopters, to celebrate and look back on the first 2 years of the market.  My favourite bit is at the end, when Joni looks forwards to a day when there is a market in every town in this region, including Ballina and Murwillumbah.  You got your wish Joni!


John Wilson – The Finnies Christmas Fair – Definitely our first singing school principal on belly, but hopefully not the last!  Apparently John writes and performs a song for every one of the St Finbarr’s Catholic School’s events.  He recorded this on the morning of the show, when we worked out that he could not get to the studio and do a live number.  The least you can do is go to the fair on December 8 and try out their miniature taste of Byron event – tell him you are a belly listener and would like to hear him sing again!  Thank you Monique and Denise for coming in and talking about the mini taste of Byron event you are putting on as part of the fair, it sounds delicious.   And Denise for telling the listeners that Catholics invented Christmas, I am waiting for responses to that statement.

More info about the fair – https://www.facebook.com/StFinbarrsPrimarySchoolChristmasFair




Just a few varieties of Coopers Shoot tomatoes



One of the best things I get to do as a belly presenter is farm visits.  The best way really to see where our food comes from, but also an opportunity to get to know some really gorgeous people.  Good farmers seem to love showing what they do and how they do it, proud parents all really.  One of the things that farmers markets allow them to do is to retain a lot more control over their product all the way from deciding what to produce, to handing the produce into the consumer’s hands.  Hugh and Heather Armstrong both have deep roots in this region, but they probably would not be farming today without the local markets.  And they both obviously love what they do, in spite of the hard work.  In the two sound clips below they also talk about the history of the Armstrong farms, which produced the first cream that ever went to the local butter factory, they give advice to anybody thinking about getting into the farming game and into the markets, and they laugh a lot.  The background noise is the wind, which apparently is pretty hard to get away from at Coopers Shoot.

Do make sure you tune in next week for a tour of the farm, and Hugh and Heather’s top tomato growing tips.  Also a subscriber giveaway for a tomato laced dinner by Francisco at the Federal Hall.

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 1

Heather & Hugh Armstrong at Coopers Shoot Tomatoes – part 2


Heather Armstrong in her catburglar farmer outfit, with 3 colours of beet

carefully preserved bird's nest in the tomatoes














love and chocolate guacamole, sister Tess


just a slice of the Byron Bay Farmers Market

Mince fresh chilli in processor. ( I use medium strength)
Put in saucepan with enough lemon juice to make not too thick.
Lots of raw sugar - I use about 1kg for a large pot-full
Salt - about 1 tablespoon per 1kg of raw sugar.
Simmer for at least 1/2 hour
Keeps well in sterilized glass jars with metal lids, that are still hot.
( I sterilize glass jars and lids by putting on tray in oven, 100-150 for
about 1/2 hour, while chilli is cooking)

Fresh and juicy art

On air on bayfm 99.9 community radio Byron Bay on May 7, 2012



"February" - from "Produce-d" by Karena Wynn-Moylan


So one day the artist went to the market… The far North of NSW has attracted artists for many years, and now we have a lovely fresh produce market pretty much every day, so maybe it was inevitable that they would come together and create beautiful things.

Bayfm’s Arts Canvass presenter, Karena Wynn-Moylan, was inspired by the beautiful produce of her local Bangalow farmers market.  She photographed a year of fruit and veg, and documented it in watercolours and oils.  She also asked the farmers for their favourite simple recipes, and has done a lovely artist’s cookbook.  See below for some recipes.

We also have potters and fabric artists and cooks and ikebana magicians, and people on a mission to bring colour to our tables.  I was lucky enough to go to an exhibition in Ballina that is on all month and brings many of these people together.  I would really encourage you to go, the gallery itself is a lovely place, with a cafe and big old trees to sit under.

Here are some details :

Three Exhibitions are on, all on and around food and the table, until Sunday 27 May 2012

At : the Northern Rivers Community Gallery, 44 Cherry street Ballina
ph 6681 6167        free entry

All details click here

But I would be going along to this weekend’s Table Manners Makers’ Market, which has demos of ceramic hand-building and wheel-throwing by potters Suvira McDonald and Malcolm Greenwood.   You can also learn how to paint or draw your food.  Thank you very much to Karena for giving a place in her watercolour workshop on May 20 to one of our lovely subscribers.  If you’d like to go, ring  the gallery.   (It is $65pp inc. materials, 9.30 to 2pm).

If you can’t get to the exhibition, Karena’s number 1 bit of advice for anyone starting on painting or drawing still lives (aka food around here) is to think of the light.

And the lovely Miss May, Alison Drover of Fork in the Field, as well as lots of in season deliciousness for May, also had a crop of sustainable produce inspired, and very easy on the wallet, ideas for making your table and your food look beautiful.

Miss May's mandarins


Miss May Alison Drover

Preserve and conserve – yes it is the time for citrus much needed in winter.

Make marmalade, preserve lemons make compote and candied peel.

Find out more about my classes at the Byron Community Centre coming up next weekend



Planting in May

Miss May says time is running out so get out in the garden and start planting so that you will have the abundance of vegetables through to winter.

Now is the time to plant broccoli, broad beans, beetroot, coriander, cabbages and Asian greens. Visit the Sustain website for a local regional planting guide. http://sustainfood.com.au/index.php?page=grow-what-s-in-season-vegetables.

This is also the time to save seeds from your summer crops so that you have them for the next year. Saving seeds helps safeguard the food security of the plant and is also a great way to ensure that the seeds you sow grow.


MANDARIN COMPOTE RECIPE – enough for breakfast for the week


· 20 mandarins

· 1 cinnamon quill

· 3 tablespoons raw honey

· 1 sprig thyme

15 ripe and sweet peeled mandarin. Separate them mandarin segments. I did not remove the transparent skin of the mandarin pieces, but I did open them to remove any seeds and to allow for the juice to come out while marinating them. Put the mandarins in a medium saucepan and cover with water marinate for 1 hour. Add honey and thyme, bring to the boil and simmer for 3 minutes, adding water when necessary to keep the mandarins covered at all times.

Remove and serve with yogurt for breakfast cold or warm slightly. The compote can be used as a side serve to a winter pudding or plain cake. You can also vary it by adding apples!



A big thank you to Karena for the permission to reproduce some pages from her artist’s cookbook, “Produce-d”.  The originals are double page spreads with the basket of produce paintings by Karena on the left, and the recipe on the right.



from "July" in "Produce-d" by Karena Wynn-Moylan - leeks and mandarins are definitely in season - and following the rose petals on the footpath is usually the easy way to find the Bangalow Farmers Market


From "July" in "Produce-d" by Karena Wynn-Moylan


From "May" in "Produce-d" By Karena Wynn Moylan



From "May" in "Produce-d" by Karena Wynn-Moylan. Heather and her family sell tomatoes at the Bangalow and Byron Farmers Markets. They often have seconds which need to be used pretty quickly. This is a great recipe to use whenever the rain gods are a bit rough on the tomato patch.


Check out more of Karena’s art on her website (I particularly love the Woodstock turnip from Produce-d).  There is also a recipe by Karena herself in the book.  I haven’t managed to get the pecan pikelets one from her yet – maybe ring her up while Arts Canvass is on (Thursdays 9 to 11 am) and beg her and the rest of the pecan fiends on her street in Bangalow to share with the rest of us – apparently they get together and cook and eat at the drop of a hat, under a big pecan tree in Bangalow.  If your street or neighbourhood does something like that, us bellysisters would love to hear about it.  Meantime, here’s Karena’s lovely sweet potato recipe.




A good mix of white, purple and orange sweet potatoes

I large onion ( Spanish or purple)

6 cloves of unpeeled garlic

Fresh rosemary or thyme sprigs

Sea salt, ground pepper and Paprika

Feta Cheese



Peel the potatoes if you wish or just scrub, then chop into bite sized pieces and place in a

large baking dish sprinkled with olive oil.

Add cloves of whole garlic and fresh rosemary or thyme sprigs.

Season with salt and pepper and ground paprika.

Toss together to coat pieces well.

Bake at 200c for about 30 mins or until pieces are slightly crispy.

5 mins before serving add cubed fetta cheese, return to the oven to soften.

To serve squeeze baked garlic over veges and sprinkle with freshly chopped parsley

Ronit’s Morocco

On air on bayfm99.9 on Monday 11 April, 2011

Sister B and brother Andrew (A & B!) had a wonderful talk with Ronit Robbaz-Franco about the  country and food of Morocco.  A big thank you to everyone for keeping the belly show on the road when I could not go on air at the last minute.  I am sorry to report the belly cat is now chasing mice in cat heaven, but we had some lovely last few hours together – and some hard ones.   A and B tell me Ronit brought all the colours of Morocco into the bayfm studio.  Sister T



Ronit setting the scene for a Moroccan banquet


*Ronit’s Story*

My parents were born in Morocco. My mother is from Casablanca and my father
from Marrakech. Both grew up in Morocco but left for Israel in 1950s, where
I was born. My mother was a chef, specializing in pastry, so my upbringing
evolved around food. My Great Grandfather was an Ambassador in Morocco,
that’s how they landed in Morocco initially. I come from a large, colourful
family, where all our family affairs happened around a Moroccan feast. There
was always a hearty celebration taking place, a passionate and dramatic
affair with family & friends. My brother’s wedding lasted for 3-5 days. The
Moroccan women are known to be feisty, colorful and vibrant. I have 5
sisters & 1 brother, so I grew up with many women around me, listening to
their stories.

Growing up in Israel in a Moroccan household, it was infused with Moroccan
culture, heritage and social ethics. When I visited Morocco I felt I had
arrived home.

My mother’s family is scattered all over the world, basically the wandering
Jew. I decided to leave Israel after my military service at 20 years of age.
I lived in South East Asia, India, Japan, South America, mainly Brazil,
where I lived for 5 years, then Central America and finally I arrived on
these shores about 14 years ago. Travelling around the globe, I gained a
wealth of experience in middle eastern, primarily Moroccan cuisine, Indian
and Gourmet Wholefood. I set up my business called Open Table Catering in
Byron Bay and it’s been operating successfully for 7 years.

Moroccan cuisine is extremely diverse, due to Morocco’s interaction with
other cultures and nations over the centuries. Moroccan cuisine has been
subject to Berber, Moorish, Mediterranean and Arab influences. The cooks in
the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it
over the centuries and created the basis for what is known as Moroccan
cuisine today.



A very traditional Moroccan Recipe by Ronit:


Harira is a tomato based soup with chick peas, meat, lentils and small

It is the most important soup in Morocco as it serves to break the fast
during the whole month of Ramadan. During this month, at the break of the
fast, harira is accompanied by dates, warm milk, juices, bread and
traditional Moroccan pancakes. At the moment of the call to prayer,
Moroccans all over the country utter ‘bismillah’ (in the name of God), bite
into a date and sip a spoonful of harira – their first taste of food after a
long day of fasting.

For 2-3 people

200 grams of meat (lamb or beef) chopped into cubes

150-200g of chickpeas soaked overnight

80g of vermicelli

5 tomatoes

1 cup of chopped celery (krafs)

1/2 cup of chopped coriander

1/2 cup of chopped fresh parsley

2 teaspoons of tomato paste

1 tsp of powdered ginger

1 pinch of saffron (strands or powdered)

1/2 cup of cornflour

1 liter of water



1 tablespoon of butter

Boil the tomatoes and blend to a puree. In a large pan place the chickpeas,
herbs (parsley and celery but not the coriander), the onions, meat, spices
and butter. Add the tomato puree and 1 litre of water and bring to the boil.
Simmer for 45 minutes or until the chickpeas are soft. Stir in the tomato
paste and thicken by adding water to the cornflour and slowly stirring in.
Add the vermicelli and cook for a further 10 minutes. Take off the heat and
add the fresh coriander. Serve with a wedge of lemon.

Clock tip – for a special treat (especially at Ramadan) serve with dates and
sticky, sweet shebbakiya.


Open Table is running cooking workshops  and  introducing a new food line: Gourmet Raw Foods called Raw Buzz (from Ronit’s surname ‘Robbaz’)




Local screenings of the new film “The Economics of Happiness” are on this week.

This is a film on solutions to the problems of unemployment, waste and unhappiness that we see flowing from our current system of trade and production, including things like shipping food across the world just to package it. The film is by Helena Norberg-Hodge, Steven Gorelick & John Page. They say: ‘Going local’ is a powerful strategy to help repair our fractured world – our ecosystems, our societies and our selves. Far from the old institutions of power, people are starting to forge a very different future…

check out “The economics of Happiness” at:

Mullumbimby Civic Hall ,Wednesday, 13th April, 6.30pm

Southern Cross University, Lismore (Main D Block concert space), Thursday 14th April, 6pm

Byron Community Centre, Sunday, 17th April, 6.00pm

more info www.theeconomicsofhappiness.org/

Our local food producers, agricultural industry and community will reap big benefits when some of the Northern River’s most groundbreaking sustainable agriculture projects are showcased in forums across the region in May.

With the focus on sharing knowledge and making food production profitable in a changing climate, the Sustainable Agriculture Forums are scheduled for Murwillumbah and Ballina on May 3 and Casino and Maclean on May 4. They will showcase projects that focus on sustainable greenhouse production, biological farming methods, sustainable grazing and soil health for commercial food production.

The forums are free and open to the public, in particular, representatives from the Northern Rivers agricultural industry, local food producers and community members interested in sustainable agriculture and food security.

For more information, or to register: visit www.northernriversfoodlinks.com.au

or email events@northernriversfoodlinks.com.au

on air 15 November 2010 – journeys in time and space to Mexico and the ’70s

Mexican belts - photo © Shutterstock

The belly kitchen was bubbling today, 3 wonderful women  shared stories of what cafes and restaurants were like in this area back in the 70s – some of you not born,some just can’t remember anything from that era, the rest of us have probably forgotten how fast Australian restaurant food has changed.  And we’re also off to Mexico, to the region of Tampico with Nancy Jo and her Tampico aunts and cousins, and to modern Australian Mexican food with writer and reviewer Barbara Sweeney. The first wonderful woman was hula goddess Lilith, ready to Cook with the Stars for Scorpio, seasoned with a little sultry Scorpio tango from Gotan Project.  Who are touring Australia in early December, even coming to Brisbane, but not Byron Bay unfortunately.

Nancy Jo Falcone is a classic Aussie, she grew up in the  US with an Italian father, Chilean step grandfather, and mum and grandma Mexican from the region of Tampico, today we talked about the Mexican bit. Nancy Jo is has also been involved in  bayfm for a long time, right now she is on our program team, she is the Monday mentor, so blame her if the bellysisters stuff up please.  She started a Mexican restaurant in Coolangatta in 1974 , with some of her mother’s recipes.  About 10 years ago she wen to Tampico and managed to link up again with lots of long lost aunts and cousins, and discover many wonderful new recipes.  Tampico  is on Mexico’s Caribbean coast, reportedly a very friendly place, and there is so much water and seafood there that the inhabitants are known as ‘crabs’.   But it is also known for the Tampico style bbq beef, and sauces made with pumpkin seeds.

See these websites for more information about Tampico, and lots of recipes:




Nancy Jo almost never uses recipes, but she gave us two favourite salsas.  She is especially in love with the pineapple one, much more than the sum of its parts.


Makes one cup (Great with roast chicken)

sombrero muy lindo - image © Shutterstock

1/2 cup Finely chopped pineapple
1/4 cup chopped onion
1/4 cup chopped Jalapeno or mild green chillies

Mix together, store in airtight jar in fridge.
Will last for over one week.


Makes around one cup

3 small roma tomatoes blanched and peeled
1/4 cup finely sliced spring onion/or finely diced onion
1 clove garlic crushed to smooth paste
1 small jalapeno chilli chopped fine
1.4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander
2 teaspoons finely chopped fresh oregano
1/2-teaspoon cumin powder
1-tablespoon olive oil
1-tablespoon lemon or lime juice
Salt to taste

Chop tomatoes fine (Do not put in blender)
Add all other ingredients
Mix together, store in airtight jar in fridge.

Our other delicious guest was Barbara Sweeney. She was visiting from Sydney, in theory having a writing working holiday, but we managed to distract her for a while.  She is  food and features writer with Country Style magazine, organises major food events, is a restaurant reviewer, and used to edit that student bible, Cheap Eats.  She suggests a few places to get good Mexican food if you can’t get to Tampico, or Nancy Jo’s house.

happy Mexican men after a good meal

Guzman y Gomez
Californian-style Mexican food.
Seven outlets in Sydney
and one to open in Fortitude Valley,
Brisbane in December.

Vera Cruz
Once of the first Mexican restaurants
in Sydney to go beyond Tex-Mex
314 Military Road, Cremorne. (02) 9904 5818

Fireworks Foods
Supplies Mexican ingredients
including fresh corn tortillas.

And I can’t resist sharing this other gorgeous man with you,

a delicious bed of corn chips

an image from a commercial spoofing the great

“American Beauty” bed of roses

We did also manage to head off to the 70s in Lismore briefly, as Barbara ran a cafe in Lismore as sweet 19 year old, in 1979.   Her claim to fame is that for six months they had the first and only real coffee brewer in town, until a much bigger cafe got an espresso machine.  Think of this as you drive or fly past all the coffee plantations in the Northern Rivers.  They had to go to Sydney to get the beans, and for those six magic months the first coffee maker in Lismore, that pulled coffee lovers in the door by their noses, was … a drippolator.  Yes, everybody else was serving instant, or tea of course.  But they had great shoes!  (Shoes are important)

Love and mole (Lilith has promised to bring her renowned Mexican mole recipe back to belly soon, the last version has gone to cyber heaven)

sister T

Lilith’s Cooking with the Stars for Scorpio is here


Gotan Project : Epoca  (look out for this fab Paris based group, touring Australia at the moment)

And a few favourite Mexican songs chosen by Nancy Jo:

La Calaco :  Rogaciano

La Calaco :  El Tecolote (The Owl)

Los Bravos Del Norte De Ramon Ayala :  Andan Deciendo (They Go Around