Food: Truffles (thanks to ABC radio and some chaps in Tasmania who are going to make an absolute bomb now they’re getting in a good harvest – they’ll be able to send fresh “black gold” to Europe out of season). They discussed how to use truffles in cooking, and it all sounded v. finicky – grating slivers on to this and that, and needing something creamy or oily as a base to bring out the truffle flavour and spread it around. Sounds fatmaking, thought I.
But then they mentioned truffle oil. Having seen this condimental delicacy on offer at my nearby premium greengrocer/deli, I was intrigued by the thought of it in salad dressing. I bought, I tried: dear readers, I blissed my gourd. The phenomenal aroma, the lingering aftertaste that enhances bite after bite of lovely food! It only takes the tiniest drizzle (with white wine vinegar and fresh ground sea salt and black pepper) to make the simplest salad a gourmet treat, so it’s even fats-watch friendly.
I see a future as a finicky truffle-grater awaits me. It’s that good.
Flowers: the best plants in the garden at the moment, standing proud despite the gales this week, are my arum lilies. Because of their shiny speckly sculptural leaves I forgave them for not flowering at all last year, but they’re making up for it now and are fabulous.
Feminism: I was going to do a piece on the shocking display on Australian fashion runways this week of actual life-size women wandering around in swimwear instead of the usual posse of xylophones-on-stilts. But Amanda beat me to it and said everything and more I wanted to say.
Finally, the moggy: this is my boy Kimba-of-the-elegant-tail, flaunting it at the fountain-grass saying “call that a plume? amateur!”. This cat walks through life to a perpetual Carly Simon soundtrack.