http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2012/01/open-australia-day-2012/ http://www.corridorkitchen.com/2012/01/open-australia-day-2012/#comments Wed, 25 Jan 2012 22:44:26 +0000 http://www.corridorkitchen.com/?p=2934 Need to grab a bite, coffee or a drink today? Here's a list of where to go to do any or all of the above. ]]> http://www.corridorkitchen.com/2012/01/open-australia-day-2012/feed/ 5 http://www.corridorkitchen.com/2012/01/easy-lamingtons/ http://www.corridorkitchen.com/2012/01/easy-lamingtons/#comments Tue, 24 Jan 2012 20:43:58 +0000 http://www.corridorkitchen.com/?p=2901 The point is, whether it makes sense or not, that is what a lamington is. I will defend to my death the authentic/traditional ‘Strayun lamington recipe as made perhaps not on its first occasion but ever after. Here’s how it goes- sponge cake, chocolate icing and dessicated coconut. I cannot stress this enough. It is integral to both the flavour and texture of the lamington. But recently, in trendy cafes and even, shock, horror, on food blogs (even ‘Strayun ones), I have come across furry, rather than fuzzy lamingtons - they have been using shredded coconut, not dessicated. For shame.]]> http://www.corridorkitchen.com/2012/01/easy-lamingtons/feed/ 14 http://www.corridorkitchen.com/2011/11/pavbloghop/ http://www.corridorkitchen.com/2011/11/pavbloghop/#comments Sat, 26 Nov 2011 23:40:38 +0000 http://www.corridorkitchen.com/?p=2599 I have to admit that I’m a little bit surprised by my own cooking these days. There are times when it is just so damn...traditional. I find myself saying things like ‘the classics are classics for a reason.’ The cookbooks I’m collecting are published by the Australian Women’s Weekly. I find myself craving things like a sausage. On white bread. With tomato sauce. Could this be my palate’s backlash against the multicultural Australian table? Will I be reduced to eating meat and three boiled veg the rest of my days?!]]> http://www.corridorkitchen.com/2011/11/pavbloghop/feed/ 26 http://www.corridorkitchen.com/2011/04/pumpkin-scones/ http://www.corridorkitchen.com/2011/04/pumpkin-scones/#comments Thu, 14 Apr 2011 20:30:15 +0000 http://www.corridorkitchen.com/?p=1398 ]]> http://www.corridorkitchen.com/2011/04/pumpkin-scones/feed/ 11 http://www.corridorkitchen.com/2011/03/fairy-bread/ http://www.corridorkitchen.com/2011/03/fairy-bread/#comments Thu, 10 Mar 2011 21:51:17 +0000 http://www.corridorkitchen.com/?p=1062 Yesterday Lorraine over at Not Quite Nigella described the special treat of being given 20 cents to buy something at the school fete and tossing up between honey joys, pikelets, toffees and other assorted goodies, eventually choosing whichever was the biggest. This reminded me of another nostalgic gastronomic occasion – kids’ parties, where the unfettered appetites of small children are allowed to run wild. When I was a child, my parents would let me and my brothers have a party with our friends every second year, and we’d always get to choose a cake out of the Australian Women’s Weekly Kids’ Birthday Cake Cookbook, which, incidentally is one of The Age’s most influential Australian Cookbooks. The cake, be it a train, a Disney character, a doll or a swimming pool filled with green jelly (this was way back in the olden days before blue jelly was invented) would take centre stage amongst the mini frankfurts, party pies, sausage rolls, butterfly cakes and fairy bread on the table. This was one of my favourites, I think I had it for my 5th birthday.]]> http://www.corridorkitchen.com/2011/03/fairy-bread/feed/ 18