Here is the next instalment from our F.O.O.D Week event Words on a Plate with guest Sophie Hansen. Writer, blogger, farmer and all round stylish lady Sophie spoke about her background in magazine writing and her stint in Italy working with Slow Food. She described the international atmosphere of the office as “crazy” with so many different nationalities represented in the one place. From there she talked about meeting her husband Tim and the transition from “city girl” to “country girl”. She revealed the vision for her blog Local is Lovely, as well as a highlight in her career the National Year of Reading Writing in Residency (check it out at onefarmday.blogspot.com.au) and then her latest project having just signed a book contract. (Applause, fanfare, red carpet!) And here’s how she announced it on her blog: “A couple of months ago I received a lovely email from publishers Hachette Australia, wondering if I might be interested in writing a book based on Local is Lovely. The answer of course was a big fat yes. So after many discussions about how it might look/feel/come together, I’ve just driven back from Sydney with a contract and a (terrifying) deadline. And am beyond excited. Local is Lovely ‘the book’ will be a seasonal collection of stories and recipes, including some favourites from the blog and lots of new content too. It’s due for release in April 2014 (holy moly!).” Congratulations Sophie and we can’t wait to have Local is Lovely on our Library shelves!

It’s F.O.O.D. Week! Yum! And we are celebrating with some fantastic local foodies  uncovering our obsession with food, recipes, cookbooks and food magazines. The panel guests are (drumroll, fanfare, red carpet…) Sophie Hansen, Mark Logan and Narelle Small. Sophie Hansen of Mandagery Creek Venison fame is also behind the blog local is lovely http://www.local-lovely.com/. It’s gorgeous and we love it! Then there’s Mark Logan former photojournalist at the Central Western Daily and total foodie (and admits to not following the recipes) who has started the blog http://orangepost.com.au/   And Narelle Small, head home economics teacher at Orange High School and on the Centenary Committee which published the popular OHS Centenary Cookbook full of family favourite desserts, slices, cakes and main meals from staff, students and friends of the school.  The cookbook will be for sale on the night ($20) as well as souvenir tea towels and aprons. We’ll be serving local foods with Charles Sturt University Letter Series Wines – “NV” Sparkling, “R” Riesling and “G” Grenache. Come along to Words on a Plate, Wed 17th April 5.30pm at Orange City Library, 147 Byng Street, Orange.  Please book your place on 6393 8132.

Who would have thought it would come down to making a “Snowman” or four? and coming from Orange, we think Kate may have had a slight advantage with that! Copenhagen chef Rene Redzepi from the best restaurant in the world – Noma – set the challenge with a meringue, yoghurt, passionfruit and carrot sorbet dessert snowman. And she did it! Congratulations Kate!

Check out the recipe for Kate's invention test dish which won her those extra points – Quail with Roasted Garlic Custard, Asparagus Duxelle and Hazelnuts on the MasterChef website.
http://www.masterchef.com.au/quail-with-roasted-garlic-custard–asparagus-duxelle-and-hazelnuts.htm

And if you want to become the next MasterChef or just want to be inspired in the kitchen come in and check out our wide range of cookbooks.

Hi there, just in time for Easter. Here is the Swiss bread recipe from Books on the Menu guest speaker Monika Rickli. It is really delicious and fabulous with dips and I'm looking forward to trying it toasted with blackberry jam – Yummo! Try the plaited look (see below) or make it into fun shapes (pictured above) like rabbits and frogs – just as Monika did.
Monika's recipe is taken from a Sydney Morning Herald Good Living story on Homecook Hero Anita Spragg.

Zopf, A Swiss Sunday Bread

Ingredients

500g plain flour

1 1/2 tsp salt

2 tsp honey

2 tbsp butter, soft

2 1/2 tsp dry yeast

1 and 1/4 cup milk, lukewarm

One egg yolk, lightly beaten.

Method

Put all the ingredients except milk and egg yolk into bowl. Rub between flat hands until butter lumps disappear.

Add milk, mix well and knead well with hands. When there are no more loose pieces take dough out of bowl, whack it onto a breadboard and knead again for 10 – 15 minutes. The dough should be smooth – add more flour if it is too sticky.

Put the dough in a bowl, cover with clingwrap and a tea towel and place on a saucepan filled with hot water to rest for 30 – 60 minutes. The dough will double in size.
Plait or shape the dough into desired patterns, but do not over-knead. Place dough on a tray lined with baking paper. Brush the egg yolk onto the dough.

Put the tray onto the lower rack of a hot oven (220C). Bake for 20 – 30 minutes for small shapes and 30-45 minutes for larger shapes.

The bread should be golden brown and firm when tapped on the underside.

Makes 1 x 500g loaf. Enjoy!

Our Books on the Menu event for Orange F.O.O.D. Week was a busy night with more than 90 guests enjoying our local produce prepared by the dynamic Orange City Librarian Elizabeth Barry. While lots of people asked questions of our guest speakers  Geoff White  pie maker extraordinaire, Hanne Hoeless  Norwegian dinner party hostess, Scotsman and former chef Gordon Muir and gourmet food doyenne Kathy Snowball  we also had questions about one of the supper platters  the chicken and coriander balls with soy sauce (also featuring coriander). So because it is F.O.O.D. week and recipes are top of mind (did I mention our display of new cookbooks that are all ready to be borrowed) we cornered Elizabeth before she began official library duties today to share with you a recipe that will put you straight into “the great entertainer” category. The recipe book doesn't have a publication date but it looks well worn and much loved (a good sign) it is titled Picnics, Barbecues and Outdoor Entertaining by Better Homes and Gardens. This is listed as a recipe for a “Travellers Break by the Roadside”. Who are they kidding?  just make it for the fans at home:

Ingredients:
500g chicken fillets, finely minced,
1 onion, finely chopped,