Description

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Every year, hundreds of talented amateurs devote hours to preparing entries for cookery competitions run as part of 600 or so agricultural shows across Australia. In their quest for a precious blue ribbon, they use recipes based on generations of experience and strict judging codes that demand absolute perfection.

In this follow-up to her first award-winning book, The Blue Ribbon Cookbook, Liz Harfull brings together 70 tried and true recipes from some of the country's most enthusiastic and talented show cooks. But more than that, in The Australian Blue Ribbon Cookbook Liz shares their heart-warming stories, and the wisdom, knowledge, and generosity of spirit that brings success, even for novices. Whether it's a traditional Mixed Mustard Pickle or Madeira Cake, mouth-watering Sausage Rolls or Pumpkin Damper, Jenny's Jam Drops or Cousin Barb's Jelly Slice, there is something delicious for everyone to try.

The end results may even win you a blue ribbon!

 

About the Author

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Liz Harfull is passionate about telling the stories of regional Australia, its people, communities, history, and traditions. She is an award-winning rural journalist and communicator. In 2006 Liz walked away from corporate life, as a director of a leading national public relations agency, to write books. Her leap of faith was rewarded two years later with The Blue Ribbon Cookbook. Capturing the stories and traditions of South Australian country shows and show cooks, it even took her to Paris where it won a Gourmand World Cookbook Award. Since then she has written Women of the Land and The Australian Blue Ribbon Cookbook, and Almost an Island: the Story of Robe.

Praise For…

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"The spirit of the Australian country show permeates the pages of this marvellously nostalgic collection of show recipes, judges' hints and vintage images."  —Gourmet Traveller

"Here is race memory and the faith of the mothers rewarded - a harvest of thanks made with flour measured out in an old cup without a handle, kept in the kitchen dresser. The secret ingredient is love." —Sunday Mail