Melbourne International Jazz Festival
déjeuner exquis at Loam restaurant
Post-training brunch at Three Bags Full cafe
Sweet treats from the delectable Burch & Purchese
But after a few weeks of soups to freeze down and the odd dinner out with family and friends, it was back to the kitchen with a need for some slightly more interesting winter comforts. For some time I'd had a hankering for shepherd's pie, and after opting for the Bourke Street lamb, chickpea and eggplant filling, you can most certainly colour me sated.
Shepherd's pie with eggplant, lamb, chickpea and greens
Now, I realise it's been an extraordinarily long time since I've offered a useless foodie fact, so it may not interest you to know that, whereas I thought the difference between a cottage and shepherd's pie was that the former had a pastry base, it is in fact, rather simply, that shepherd's pie is made from lamb, a cottage pie, from beef. Huh.
For sweets, comfort came from our favourite cook's companion in the form of a delightful pistachio and yoghurt cake.
How I've not made this before, I do not know, as it was an absolute treat, with a batter so luxurious you'd be forgiven for mistaking it for a souffle. Particularly when you happen to slightly over-fill one of your tins...
Pistachio and yoghurt cake
But despite appearances it did keep it's sponge-like air, presented with a beautifully moist crumb, and, served with a small dollop of cream and stewed plums, was just perfect.