Girdles To G-Strings is a series of cookbooks spanning the lives of three Wishart family women. The series contains recipes from the 1930's through to present day and beyond, across three volumes.
Volume 1 is the culinary journey of Lynda Wishart, born 1909 in Auckland, New Zealand. Post-war in New Zealand, when ingredients, fresh produce and imports were particularly scarce, Lynda adapts her recipes to cope during these tough periods of her time. Food TV arrives in the form of Julia Child's The French Chef in the US, but New Zealand airs its own home-grown produced shows of Hudson & Halls and Alison Holst. These shows gave women inspiration to provide their families with tasty and affordable alternatives.
Highlights from Lynda's journey include: Chiffon Pie, Hush-Hush Cake, Lemon Cheese and a Raspberry Jam recipe containing no raspberries!
So, we've gone from wearing Girdles to G-strings and from one century into the next, whilst preserving our recipes, social history and trends.
Name: Karen Wishart Born: New Zealand Most Memorable Meal Ever?: There have been a few! But Camel in Alice Springs, Australia would be pretty close to the top. What's Always In Your Shopping Basket? Lemons, fresh herbs, chicken, New Zealand Marlborough Sauvignon Blanc and fresh beef for the four-legged occupants of my home. Most Expensive Meal Paid?: Ummm...I have a running total. $600 at the Langham Hotel, Auckland. Your Favourite Chefs?: I've had classes with Gordon Ramsay, and dined with Ross Burden. Michael Simon - Ironchef America. Ultimate Restaurant To Dine AT?: Alinea, Chicago US. And Your Creative Side? Belongs to Heston Blementhal. I just wish I had a Bunsen Burner in my kitchen. Next Project? Learn how to butcher meat....with a real butcher! Motto For Living? Eat and drink locally. It's so important for local and community business. Eat seasonally and grandly.
Te Sausage Published November 20, 2011