December 16, 2018 - January 12, 2019: Issue 388
An old-time christmas feast
To roste a pecokke take and flee off the skvnne, with the fedure, tayle and nekke and the hed thereon: then take the skynne with all the fedure and lay hit on a tfable abrode and straw thereon grounden comyn. Now take the pecokke and roste hym, endore hym with raw yolks of eggs and when he is rosted take hym off and let hym cool awhile. Now take hym and sowe hym in his skynne, gild his combe and so serve hym forthe with the last cours.
Recipe Ideas - Seasonal Fruits and Vegetables
Australian and Native Cherries (Summer Fruits) - the Duntroon Connection - Marrianne Collinson Campbell
Healthful Cordials And Cleansing Tonics Hogmanay (New Year) Dinner - Australian Style Home Grown Food Program in Fruit and Veg Month by Jess Rosman Honey, Honey: Inaugural World Bee Day - Honey Cake Recipes Around the World
Make Your Own Treats For Christmas Gifts - Jaffa Rum Balls, White Christmas, Gingerbread People, Spicy Nut Mix, Strawberries Dipped in Christmas, Scottish Shortbread, Spanish Polverones, Melomakarona (Greek Christmas Honey Cookies), Kourabiedes (Greek Butter Biscuits), Italian Lemon Shortbread Squares (Shortbread con crema al limone)
Summer Raspberries Native Ones - Adam Forster
Ten Minute Spring Salads; Spring Fare
Pittwater Restaurants, Cafés and Bistros
Home Grown Food Program in Fruit and Veg Month by Jess Rosman
Marina Café: Church Point - within The Quays Marina at Church Point
Mekong: Merchants of Taste - Vietnamese street food Avalon Beach
RMYC Ladies Lunch for July(2012); 'Boosting Your Brain and turning Your Stress Into Success' by Dr. Helena Popovic
The Chick'n Shack Café at Careel Bay - For Lovers Of Old School Burgers and New School Ways
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