Hello and some recipes for you

Hello hello,

Pheewwww it has been a while since an update. Bistronomy has been going along swimmingly and I am excited to let you know that as of January next year the French and German additions will be available. Woop woop hurrah - I should receive the translated versions shortly and I can't wait to see them, it has been a bit of a dream of mine to have a book translated. I'll be posting the regular weekly recipes here in between working on book 3 which is due out by Christmas next year - talk about planning ahead! 

Here are a few recipes for a feature I did for a Semillon wine matching feature in the always fantastic James Halliday Magazine. Enjoy!

I'm starting some food writing workshops with the Essential Ingredient in Rozelle - my local home away from home in November - should be a lot of fun.  

Food Writing – Katrina Meynink

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Presenter: Katrina Meynink
Date: 22/11/2014
Time: 10:00 AM - 12:00 PM
Location: The Essential Ingredient Cooking School Rozelle
Price: $95.00

Format: No Categories

Join Katrina Meynink in learning the secret to the perfect recipe! Sharing her knowledge of the industry and how she herself got into food writing, Katrina will guide you through crafting your own recipes while showing you techniques for using the senses in order to successfully write about food and cooking.

Learn about different styles of writing and how written style can affect your own output, be exposed to the writings of leaders in various areas of cooking expertise & gain insight into how you can turn your writing into a career with blogging, food journalism & even cookbook authoring!

All classes and events require closed-in shoes.

About The Chef

Katrina Meynink is a freelance food writer and author. She regularly contributes to national and international food magazines and writes weekly for Fairfax’s Daily Life. Her first cookbook Kitchen Coquette (Allen & Unwin), was awarded Best First Cookbook (Australia) at the Gourmand World Food Cookbook Awards and her second cookbook Bistronomy: French Food Unbound was released in September this year with Murdoch Books.

Katrina has a Masters in Gastronomy from Le Cordon Bleu and the University of Adelaide, an Advanced Diploma in Taste from the University of Reims, France and Hautes Etudes du Gout, Paris as well as culinary training from Le Cordon Bleu and tertiary qualifications in journalism. Katrina has received numerous scholarships and grants for her writing from the James Beard Foundation and the Culinary Trust USA, most recently being awarded the highly coveted Julia Child Grant for Research.