Rabbit Terrine Recipe

I recently read a post on food blog Corridor Kitchen by Lauren about her prediction on the 5 food trends for 2012. I laughed out loud when I read this, “It’s now cool to act like a Granny and no one will laugh at you for growing your own kale. It’s kinda like how we used to take the piss out of people who ate squid, or garlic, or other ‘weird’ foods in the 70s and 80s, and now you can’t walk into a pub without someone shoving a plate of calamari and aioli in your face.” So true. This year is totally about DIY and Locavore-ism. I even found myself growing my own veggies, baking my own bread, making my own cheese, even thinking about sewing my own quilt! But that is totally another story. Yep, I am totally a nanna in disguise these days. “Where’s my hot water bottle and rocking chair?” As we are right in the middle of winter here in Australia, that’s the time we embrace homely comfort food – slow cooked, braised, stewed, boiled, roasted, preserved and cured. One particular ingredient that always remind me of winter has to be the rabbit. Winter and rabbit goes hand in hand, these bouncy little fluffy bunnies are not only cute and cuddly, they can also be the perfect companion to beat the winter chill – not in the bed, but on the table. Instead of making a rabbit stew, I decided to make a rabbit terrine which is absolutely delicious. Terrine is invented to preserve the meat by cooking in fat to prolong its shelf...

Easter in September at Wisemans Ferry, NSW

The Easter bunny is here… Wot the? Totally random I know, and you definitely do not want to bump into this creepy bunny holding a knife, waving at you in the woods. I love how my friends are just as random as me. In July, we invited a few friends to celebrate Christmas in July at a farmstead in Portland and it was a wonderful weekend of food, friends and laughter. We had an absolute ball, so much so we organised the next get together right there and then. The Coogeeboys immediately put their hands up to have their holiday house at Wisemans Ferry as the next venue. Since we already had Christmas in July, it will only fit to have another random festival on another random month, hence Easter in September. Why not? Me and The Pom thought it would be funny to rock up at the party through the back door in full bunny suits and try to scare our friends. But my scare tactic only lasted few seconds before I started giggling inside the rabbit head and bumping into things as I couldn’t see at all! Oh well, I had my fun when it lasted and glad everyone appreciated our little effort. Whenever we organise a get together like this, there will be emails back and forth for weeks, trying to plan in advance who and what food to bring to the party. Funny how we still always end up with excess food supply, well not that I am complaning. I kept the rabbit theme going and decided to contribute two rabbit dishes. I bought two...

A Scrumptious Easter 'Bunny' Lunch

Ahh… internet, I almost forgot what it feels like being wired to the internet 24/7 back in Sydney. I am sure you’d have noticed that I’ve been missing in action for last few days and the blog is also desperately in need for some updates. Unless you are following my twitter, then you probably wouldn’t know that I am actually currently food-touring in Malaysia and then Phuket together with food bloggers Helen, Minh and Simon. There are simply way too much food and too little time to keep us busy – locking myself in the hotel room blogging away is the least thing I want to do. Rest assured the regular posting will resume and back to normal once I get back to Sydney end of the month. So for now, I thought I will catch up on the Easter lunch I’ve had, or should I call it – an Easter ‘Bunny’ Lunch? I don’t usually celebrate Easter, except a few chocolate Easter eggs here and there. But this year I was invited by my friends Monkeyboy and Ms Vegetarian for lunch at their apartment. Since The Pom and I got no plan on the long weekend and perfect excuse for us to join them and a few friends for a scrumptious lunch, especially when Monkeyboy told us that ‘rabbit’ is on the menu. And yes, we are eating those cute white fluffy animal on Easter. Sacrilege to some, but in contrast we are actually quite excited about it. I’ve assigned myself to bring desserts, while others making pre-lunch snacks and salad to share. Monkeyboy’s reinvented capsicum stuffed with...