{"id":3478,"date":"2013-06-17T10:47:56","date_gmt":"2013-06-17T00:47:56","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=3478"},"modified":"2013-06-19T11:07:28","modified_gmt":"2013-06-19T01:07:28","slug":"lani-star-wars-to-kohinoor-jenis-bali-2013-byron-writers-fest","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=3478","title":{"rendered":"Lani, Star Wars to Kohinoor & Jeni’s Bali & 2013 Byron writers festival"},"content":{"rendered":"
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Today on belly we met Lani Kennedy, one of our wonderful locals who has cooked in some very interesting places since, as she says ‘lying her way into the food industry’, from some wonderful Sydney inner city restaurants & the eastern Suburbs party set, to the green hills behind Mullumbimby, even on the sets of some of the biggest movies ever shot in Australia, like Moulin Rouge and Star Wars. \u00a0She is probably the only woman in Australia who can do the can can while whipping up a mayonnaise with a light sabre. \u00a0 And she saw Keanu Reeves in the closet with her own eyes (he was hiding from his fitness trainer at the time, as he ate a pancake that was definitely not allowed on his diet. \u00a0I’m sure quite a few listeners of both sexes would have felt a little hot and bothered as Lani told her story of Keanu on his knees, begging for pancakes).<\/div>\n
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Although she remembers fondly the variety and sky’s the limit catering budgets on blockbuster movie sets, these days Lani is very happy putting on the occasional friendly event in Upper Main Arm with her friend Cass.<\/div>\n
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“I now cook for fun, here and there, and love taking food to parties, and\u00a0eat well at home !! I mainly eat vego, but do eat seafood as well, and am\u00a0big with legumes and food from all corners of the globe”.<\/div>\n
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Get in touch with her at sweetqueen27@gmail.com<\/div>\n
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The next Social at the Kohinoor Hall is Friday June 28. \u00a0All belly listeners are invited to get in touch with Lani and Cass if interested in going along.<\/div>\n
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Lani says : “myself and a friend Cass, cook up food made with love and integrity, to the crowd. It is a relaxed night of locals or non-locals, catching up, and\u00a0keeping the hall alive…most people think nights at Kohinoor are full of ferals, lentils and dogs on bits of string…., in fact it’s a mixed bunch of “ex-Aquarius” types who now have money, young 30 something families, single trendies, and some barefoot ferals who don’t have money for food, so we trade with them washing dishes for\u00a0us”<\/div>\n
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LANI’S RAS EL HANOUT RECIPE<\/span><\/strong><\/div>\n
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I really enjoy making my own curry powders, and keeping them in a jar for a multitude of uses. Curries, soups, mix w\/ yogurt for a fish marinade, or in couscous, or lentil salads.<\/div>\n
This is a Moroccan mix called \u201cRas El Hanout\u201d, which translates to \u201cHead of the Shop\u201d, meaning,\u201cNo 1 spice mix\u201d !!<\/div>\n
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1 tbs coriander seeds- toasted<\/div>\n
1 tbs cumin seeds- toasted<\/div>\n
2 tbs cardamom pods<\/div>\n
1 tsp nutmeg<\/div>\n
3 star anise<\/div>\n
1 tbs cinnamon ( or 2 sticks)<\/div>\n
1 tbs dry ginger powder<\/div>\n
1 tbs peppercorns<\/div>\n
1 tsp turmeric<\/div>\n
1 tsp allspice<\/div>\n
5 dried bay leaves<\/div>\n
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Grind all of the above (except bay leaves), in a mortar & pestle or spice grinder.Place the leaves in later, and use as needed.<\/div>\n
***Place in a clean jar and use whenever the fancy takes you !!<\/div>\n
*** good for a gift too, just add a fancy label<\/div>\n
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CROISSANT & RICOTTA PUDDING RECIPE<\/strong><\/span><\/div>\n
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Here\u2019s a luscious dessert I make at Kohinoor Hall social nights, from time to time.<\/div>\n
It is always extremely popular, and the combination of flavours and textures, is sublime !!<\/div>\n<\/div>\n
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200ml milk<\/div>\n
200ml pouring cream<\/div>\n
1 vanilla bean, split & scraped<\/div>\n
120gm caster sugar<\/div>\n
3 eggs<\/div>\n
200g ricotta<\/div>\n
20ml Frangelico liqueur<\/div>\n
\u00bd cup of Nutella spread<\/div>\n
3,one-day old croissants<\/div>\n
50gm chocolate pieces<\/div>\n
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*Oven 180C fan-forced, 200C conventional<\/div>\n
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**Combine milk, cream & vanilla bean in saucepan. Bring to the boil, then reduce heat to simmer for 5 mins.<\/div>\n
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**Strain into a bowl, then whisk sugar and eggs until combined.<\/div>\n
Add Frangelico and hot milk mixture and whisk again.<\/div>\n
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**Meanwhile slice croissants lengthways into slices, and spread lightly with Nuttella. Dip slices into egg custard. Alternate slices and ricotta slices in the base of a 40cm x 15cm baking dish. Scatter with choc pieces, and pour over remaining custard.<\/div>\n
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**Bake for 20-30 mins, or until golden and puffed. Serve with cream or ice-cream (yummo, I promise)<\/div>\n
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JENI CAFFIN – BALI, BARBARA’S FOOD WRITING WORKSHOP, & THE FESTIVAL FOOD EVENTS<\/strong><\/span><\/div>\n
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Jeni Caffin, Byron Bay Writers Festival director, visited belly to tell us what food events and food writers are turning up this year. \u00a0She also shared some of her memories of the wonderful food in Bali, where she ran the Ubud Writers and Readers Festival. \u00a0Six months after leaving Bali, she \u00a0desperately misses the food.<\/div>\n
“onde onde, proper tempeh, vegie nasi campur, jogja gudeg, bakwan jagung.”<\/div>\n
And if you see her rushing around looking undernourished at the festival, go and find her a corn fritter.<\/div>\n
“I am totally obsessed with corn at the moment. White corn I nibble straight<\/div>\n
off the cob, raw, but my favourite treat at present is a corn fritter.”<\/div>\n
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We had a quick chat about Barbara Sweeney’s food writing workshop, on this Saturday. \u00a0This is now sold out, although Jeni kindly made an extra place available for a bayfm subscriber (congratulations Meredith), but do contact the Northern Rivers Writers Centre if you want to register your interest in a future workshop on this topic.<\/div>\n
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After years of chasing her, author Kerry Greenwood<\/strong> is coming to the festival, and will be on various panels all weekend. \u00a0Her most famous character is Phryne Fisher, where everything about Melbourne in the Twenties is faithfully recreated, including the food and luscious cocktails. \u00a0But as we mentioned on previous shows, she also has a series featuring a character who is a baker\/sleuth in modern day Melbourne, Corinna Chapman. \u00a0I encourage you to check out both these series, they are light but very well written, and do cover a lot of social issues in a very digestible way, they are definitely not just froth.<\/div>\n
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Lucio Galletto<\/strong>, a chef, restaurateur, art lover and cookbook author, originally from the beautiful Italian region of Liguria (the Italian Riviera), owner of Sydney institution Lucio’s, will also be on a festival panel and at a food event.<\/div>\n
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This is an extract of information on the Byron Bay Writers Festival site<\/a>, go there for more and to book.<\/div>\n
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AN ORDINARY LIFE: AUSTRALIAN STORIES LITERARY LUNCH<\/strong><\/div>\n
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Steve Bisley & Denise Scott in conversation with Jane Caro<\/div>\n
Steve Bisley is an Australian actor, lauded for his work in Mad Max, Police Rescue, Water rats and Halifax fp. Denise Scott is a comedian, radio personality and actor.<\/div>\n
Byron Beach Cafe Clarke\u2019s Beach, Lawson Street, Byron Bay<\/div>\n
12.00pm – 3.00pm (Friday 2 August) $95<\/div>\n
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YOU\u2019VE BEEN IN MY MIND<\/strong><\/div>\n
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Tipples & tapas Dave Graney in conversation with Lucky Oceans<\/div>\n
Dave Graney is a rock musician and singer-songwriter \u00a0Lucky Oceans, legendary pedal steel guitarist and presenter of Radio National\u2019s The Planet.<\/div>\n
The Pass Cafe, Brooke Drive, Byron Bay<\/div>\n
6pm – 8pm (Friday 2 August) $30.00<\/div>\n
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THE FUTURE OF TRUTH: THE PUBLIC\u2019S RIGHT TO KNOW<\/strong><\/div>\n
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Literary dinner MJ Akbar and Charles Lewis in conversation with Christopher Warren<\/div>\n
Two of the world\u2019s most respected veteran journalists in conversation with the CEO of the Walkley Foundation for Excellence in Journalism. MJ Akbar joins us from India, where he has recently resigned from the post of Editorial Director of India Today. Charles Lewis is an investigative journalist based in Washington DC and founder of The Centre for Public Integrity.<\/div>\n
Fishheads Restaurant, Jonson Street at Main Beach, Byron Bay<\/div>\n
7pm – 10pm (Friday 2 August) $95<\/div>\n
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THE ART OF FOOD: WHEN PALATE MEETS PALETTE<\/strong><\/div>\n
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Literary lunch – Lucio and Sally Galletto in conversation with ABC broadcaster Simon Marnie<\/div>\n
Lucio\u2019s Italian Restaurant in the Sydney suburb of Paddington was established in 1983 and enjoys a remarkable reputation for exceptional Italian food and magnificent Australian art. \u201cFood and art for me is like the air that I breathe,\u201d says Lucio Galletto OAM. \u201cThe combination of great food, great service and great art on the walls is, in my view, one of the best dining experiences you can imagine.\u201d Over a lunch created by The Byron at Byron\u2019s Head Chef Gavin Hughes, inspired by Lucio\u2019s sumptuous book The art of pasta.<\/div>\n
The Restaurant, Byron at Byron Resort & Spa Broken Head Road, Byron Bay<\/div>\n
12pm – 3pm (Sunday 4 August) $100<\/div>\n
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BELLY BULLETIN<\/strong><\/span><\/div>\n
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The Earth Policy Institute, a US environmental think tank, has reported that the world production of farmed fish<\/strong> has overtaken the production of beef for the first time in modern history. \u00a0This happened at the end of 2011, and the gap widened in 2012, with farmed fish at 66 million tons and beef at 63 million. \u00a0This year farmed fish may also overtake wild caught fish for the first time. \u00a0Beef and wild fish both boomed from 1950 to the 1980s, but their production has slowed down as we basically run out of fish in the seas and places to put cows. \u00a0The cost of feed has also been rising, and it takes a lot more feed to produce beef per kilo than other animals. \u00a0However, while some types of seafood farming are sustainable, carnivorous species like salmon and prawns are typically fed 2 kilos of wild caught fish for every kilo of weight. \u00a0The Earth Policy Institute recommends a greater focus on small scale inland aquaculture, with no external inputs or outputs, and as usual, that we should all eat less animal foods. \u00a0In the United States the amount of meat in peoples\u2019 diets has been falling since 2004, \u00a0consumption of beef per person has dropped by more than 13 percent, chicken by 5 percent, fish \u00a0by just 2 percent. \u00a0Go to www.earth-policy.org<\/a> for the full article.<\/div>\n
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Choice reports that Australia\u2019s food and health ministers finally approved a star rating system<\/strong> for packaged foods. \u00a0Companies now have a year to voluntarily implement the system, otherwise it will be made mandatory. \u00a0The Australian Food and Grocery Council is still attempting to water down the new system, although it is already a compromise. \u00a0Reports originally recommended a traffic light system as being easier for consumers to understand.<\/div>\n
We should now see in stores food \u00a0with at the front of the packaging \u00a0a rating from half to 5 stars, telling us how healthy the food is – the more stars the better. \u00a0And information on sodium i.e. salt content, saturated fat, sugars and kilojoules. The information will sit underneath the star rating and be presented either per 100g\/mL of the product, or per pack where the product is designed to be consumed in one go.<\/div>\n
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Coles is in the news again as the Australian Competition and Consumer Commission assesses claims that the bread<\/strong> it sells in supermarkets as \u201cbaked today, sold today\u201d, was actually baked as far as Ireland, or in other places in Australia, frozen, delivered and reheated in store. \u00a0Those of us who don\u2019t have the time or desire to cook for dinner parties or our families, can now claim confidently that every mouthful came from our own kitchen. \u00a0After all, even the dishes that don\u2019t need heating probably spent a bit of time in your fridge.<\/div>\n
What is amazing is that our food production system is so skewed that it is cheaper for a large company to import frozen bread from Ireland, than to make it on the spot.<\/div>\n
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And finally, local herdsharers and raw milk<\/strong> lovers, take heart from a recent court win in the US state of Wisconsin. \u00a0A farmer who set up the \u2018Moo-shine club\u2019 were prosecuted for the sale of raw milk. \u00a0They are members of a herdshare – collectives which share ownership of a herd of cows. Farmers sell shares in their livestock, and shareholders receive raw milk in exchange for a fee used to help maintain the cows. \u00a0Vernon Hershberger, who founded the club, was found not guilty of selling without a licence. \u00a0Fans paraded outside the courthouse with placards stating \u201cmy milk, my body, my choice.<\/div>\n
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Love and chocolate covered writers (or actors, if you prefer),<\/div>\n
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Sister T<\/div>\n
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<\/div>\n","protected":false},"excerpt":{"rendered":"

Today on belly we met Lani Kennedy, one of our wonderful locals who has cooked in some very interesting places since, as she says ‘lying her way into the food industry’, from some wonderful Sydney inner city restaurants & the eastern Suburbs party set, to the green hills behind Mullumbimby, even on the sets of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,1],"tags":[330,331,52,317],"class_list":["post-3478","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","category-uncategorized","tag-croissant","tag-ras-el-hanout","tag-ricotta","tag-spices"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3478"}],"version-history":[{"count":16,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3478\/revisions"}],"predecessor-version":[{"id":3494,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3478\/revisions\/3494"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3478"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}