It’s time to rise to the challenge of making pastry. With only two or three ingredients, it cannot be easier and the results are nothing short of spectacular. Using ingredients bought direct from farmers – yes, even the wheat, make three shortcrust pastry recipes from different cookery writers’ recipe books that demonstrate three different methods. Make a quiche and a savoury tart to enjoy with a fresh salad for lunch as well as a freeform sweet tart. You’ll make some homemade pastry to take home to continue your pastry making skills.
Barbara Sweeney learned to cook from books and draws on that knowledge, as well as the farm visits she gets to experience in her job as food writer for Country Style, to present cooking classes that combine information and stories about the ingredients that are used in the class, and their maker, as well as smart, funny and odd cooking hacks gleaned from cookbooks past and present. Barbara has worked alongside some of the world’s leading chefs (yes, including Mr Ottolenghi) when she was co-ordinator of the Sydney Morning Herald World Chef Showcase (yes, more hacks). She regularly interviews chefs and cookbook authors and organises the annual food writers’ festival Food & Words. In her spare time, she pops up as a Talking Cookbook at farmers’ markets and food events: it’s a project that gets people sharing cooking ideas and hacks and encourages non-cooks to learn to cook. Not only because it makes sense and is good for you, but because it’s fun.