Lou Perri - Palate Pleasures

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with LOU PERRI

FROM THE STUNNED MULLET

All of a sudden we seem to be careening at breakneck speed into the silly season and then some. And I have the feeling that it is going to be very silly indeed. In much the same vein of the rest of the year, it appears that everything that had been denied throughout the course of COVID lockdowns has reappeared with a vengeance and crammed into our already overflowing to-do lists. Not that anyone’s complaining right? After all, it is simply a joy to once again be able to freely experience the plethora of life’s many and varied offerings and get out and about, whenever and however we please. You name it, it is all on the menu this year…travel, work conferences, sporting events, family reunions, huge birthday soirees, school open days, concerts, gala days and just about any other event or excuse to get people together. To make up for lost time for sure, and also just because, what we all know to be true now – that you never know what is around the corner, so best to just get things done while we can. For our industry and many others it has been a push to get back to some kind of ‘new normal’ this year. With our sector still in flux and continuing to face all manner of challenges, we’re doing our best to go with the flow and enjoy being back in the swing of things. Indeed it’s been wonderful to have recently attended the Good Food Guide awards in Sydney, after a 3 year hiatus and celebrate not just receiving awards, but having survived as a business and an industry.

Meanwhile there’s It’s been a ride, this year of 2022 - but people to see and some of us may be experiencing some level places to go and parties, of burnout to be sure. And with a big silly dinners, and season on the cards, there’s got to be some presentations. Did time left for ourselves to regroup somehow. someone say shopping? Meanwhile there’s people to see and Surely there’s a good places to go and parties, dinners, and few weeks before that presentations. Did someone say shopping? particular day arrives! Surely there’s a good few weeks before that particular day arrives! Hopefully the sun keeps shining and we can all plunge into the ocean for a reset, or take a quiet few minutes to walk along our beautiful coastline. Whatever you do this December, take the time to enjoy the company of those you care about and choose a moment or two just for you.

A classic gin cocktail infused with maraschino liqueur, crème de violette, and lemon juice.

INGREDIENTS 2 ounces gin 1/2 ounce maraschino liqueur 1/4 ounce creme de violette 3/4 ounce lemon juice, freshly squeezed Garnish: fresh blackberries

STEPS Add gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until well-chilled. Strain into a cocktail glass. Garnish with fresh blackberries placed on a skewer. Enjoy.

MAKES APPROX 26 COOKIES

INGREDIENTS

750g Flour 2tbsp Cinnamon 2tbsp Ginger 1.5tbsp Bi Carb Soda 1.5tsp Clove 1tsp Nutmeg 1tsp Salt 370g Butter 300g Brown Sugar 2 Eggs 250g Molasses 3tsp Vanilla METHOD

Whisk brown sugar until light and fluffy. Slowly add eggs, then molasses and vanilla. Slowly add dry ingredients until combined. Square up and cover with cling film. Place in fridge for at least 30 mins to set. Roll out to approx 3-5mm thickness. Use desired cookie cutter. Bake in a moderate oven at 150 degrees approx for 8-10 mins. Enjoy!