Fern Bay's Sophie Stokes has been busy working on a sequel to her debut recipe book In Sofia's Kitchen - Mediterranean Flavours Down Under.
It's called A Tasty Gathering: The Art of Bringing People Together. She's hoping the book will launch early in November 2022.
"The core of why I love to cook and why I love to gather with family and friends around the table is to connect with them, do life with them - all centred around deliciously good food," Stokes said.
"Many of the recipes are Mediterranean or Mediterranean inspired. I love feasts, especially cultural feasts."
The book will be divided into seven sections, all representing a feast: Greek Easter; Italian Christmas; Arabian Nights; Mother's Day High Tea; Father's Day Barbecue; A Picnic in the Park; and A Big Fat Mediterranean Feast.
The recipes are easy to follow and family-friendly, with vegetarian, gluten free and meat varieties.
"Before each section, a story is shared by a different person about their experience of celebrating a feast with family and/or friends while growing up or in recent times," Stokes explained.
"I've been working on this book since forever as I have been refining the recipes and choosing ones that I believe would be embraced by many. I'm super excited with the recipes that made the cut."
COVID-19 pulled the rug out from under her feet, like it did to so many others, and Stokes was forced to put her "foodie retreats" and cooking classes on hold and think outside the square.
"I took the plunge in October of this year and started a full-time job in the Food Technology Department of St Philip's Christian College, Cessnock," Stokes said.
"I will be teaching VET Hospitality starting in 2022 but I will continue to run my business, mainly selling my books and with the occasional foodie retreat."
Online tea party
Cakeboi founder Reece Hignell and T2 Tea are joining forces for a virtual cook-along at 6pm on December 14. You will have the opportunity to create a mouth-watering recipe with the MasterChef fan favourite using a tea from T2 Tea's festive range. Included with your ticket is a recipe card, one full-sized Eggnog tea (RRP $30) and five glass jars filled with all the dry ingredients you need to bake this nostalgic treat. Hignell will take you through the steps on how to concoct a sweet delight - no prior baking experience necessary. All you need to supply is: 100ml milk; two eggs; 150g thickened cream; and 200g softened butter.
Hignell has been busy. Not only is his Hamilton bakery regularly selling out of sweet treats by mid-morning, he was at Bondi Beach last weekend for a Cakeboi Sydney pop-up.
Night market
Phoenix Park Farm near Morpeth is hosting its second Night Market on December 19. Jesse Clarke owns and runs the organic farm with his wife Carly, who says the night markets are about "sharing good food in a relaxed and friendly environment".
"Jesse and I are both food lovers and are passionate about connecting people around food. Vegetables are at the centre of everything we do," she said.
"We enjoy getting creative around different ways we can do this and feedback from our first night market showed we have the opportunity to grow on this idea.
"At the night market people will arrive to a picturesque location overlooking the Hunter River, Morpeth Bridge and Farmer Jesse's vegie patch. Our aim is to showcase some of the Hunter Valley's local products alongside our own vegetables.
"We have a local musician playing while people enjoy a meal showcasing Phoenix Park Farm vegetables. Kids are provided a taster of Farmer Jesse's Growing Future Farmers program and can have a go on the new billy cart (one of Jesse's lockdown projects) and a scavenger hunt.
"It's a great night to share with friends and family and our local community, and a new way to experience the farm this summer."
Phoenix Park Farm also has an online and on-site shop, Veg & Co, and a pop-up coffee stall called The Hutch. For more information or to book tickets to the Phoenix Park Night Market, visit phoenixparkfarm.com.au. Rumour has it the farm will also be hosting paddock-to-plate Long Table Dinners soon, too.
New summer menu
Doughheads at The Junction has a new summer menu and for the rest of this week is offering delivery for just $1 (to customers within the delivery zone listed on their website doughheads.com.au; minimum order $15). Place your order then use the code: dollardelivery. I like the sound of the Lemon Blueberry (filled with lemon curd, dipped in a blueberry icing and drizzled with white chocolate).
Stockton in demand
The Autumn Rooms is branching out to Stockton where it is opening a coffee bar in mid-December. The focus will be on good coffee, an extensive "grab and go" menu and some signature items from the main Darby Street menu.
Also in Stockton, Cafe on Mitchell is soon re-opening at 12 Mitchell Street as Joe's Little Italy.
New addition
The Sty Cafe opens soon in the Piggs Peake (and Yellow Billy Restaurant) courtyard, serving "coffee and jaffles to your table or takeaway" Friday through to Sunday.
Freebie of the week
Ross Dobson knows a thing or two about cooking with fire, on a firepit, with a simple grill or hotplate.
In Firepit Barbecue the chef and food writer shares tips on the best wood to use, foolproof instructions to tame the flame and make the heat last, advice on how to prepare food for the grill, marinades for tenderising and adding flavour, plus ideas for delicious butters, salsas, dips and breads. There are recipes for chicken, fish, pork, beef, lamb and vegetables which are simple to prepare and fun to cook.
Firepit Barbecue is out now through Murdoch Books, RRP $35. Food & Wine has a copy to give away. To enter, send the words "Firepit Barbecue" with your name, address and number to freelunch@newcastleherald.com.au. Entries close on Monday at 9am.
