The Last Man in Pompeii Imagine now the last man in Pompeii. Though there were many, one will more than serve to hold the many in a stable shape, if poetry has more in it of truth than history, than all the catalogues of ancient flourishing: the olive groves, their number and their yield of … Continue reading
I will be sharing with you today an authentic recipe for a traditional Lebanese rice dish full of aromatic spices. Do not let the word authentic scare you, it is very easy to prepare. Chicken and rice pilaf was traditionally served at feasts and special occasions, and it still is a great dish to serve … Continue reading
Where I Am Not I like to walk in thought where I am not: Rain in the valley where no footprints press The soil with heavy tread of humanness; The stream that flows like blood, without the clot Of self demanding to be set apart. I like to think of things bereft of thought, Of … Continue reading
This is a traditional Eastern Mediterranean red lentil soup. It is so simple yet full of flavour, a favourite peasant soup of mine. When I make it for friends, they usually cannot believe that it has only two main ingredients. A perfect winter soup. Serves 4 preparation time 10 minutes cooking time 50 minutes Ingredients: … Continue reading
Yiddish Songs A sober dawn will turn from the Sturm und Drang Of New Year’s Eve; the crush of bodies lit With spotlights on the Rynek. Snowflakes hang Like Christmas decorations, delicate And almost plastic, waiting to be wrapped In plain brown paper. The fiery spirit Of intoxicated breath hovers, trapped In a frozen maze … Continue reading
These delicious vegetarian pastries are pan-fried with just a drizzle of oil and they make a great side dish or party food. They keep well if prepared earlier during the day and then warmed up in the oven. Ingredients: Makes about 20 rolls Preparation time 15 minutes cooking time 15 minutes To prepare rolls 20 … Continue reading
I adapted this recipe from Greg Malouf’s cook book, Saraban, recipes inspired from his travels around Persia. It was the first time that I ever had chicken cooked in yoghurt and loved it. It is simple and easy to make. The original recipe uses orange juice which I liked but I preferred using lemon instead. … Continue reading
Distant Orchards We must look forward also to the springtime of the body. Minucius Felix In distant orchards green cicadas hum; Their wings are folded in a brittle prayer. When will the springtime of the body come? Can you not hear the blind guitarist strum Songs on the hollow body of despair? In distant orchards … Continue reading
Poet of the Month for March is Jakob Ziguras. Jakob was born in Poland in 1977 to Polish and Greek parents and came to Australia in 1984. He studied fine arts before completing a doctorate in philosophy at the University of Sydney. His poetry has been published in Meanjin, Australian Poetry, Mascara, Measure: A Review of Formal Poetry, Snorkel and Southerly. He was a finalist in the Newcastle … Continue reading
I made today a perfect soup for a rainy autumn day in Sydney. This is a popular winter soup in Lebanon and a really healthy one. ‘Adas bi Hamoud’ soup, which literally translates as lentils and lemon soup is packed with iron and vitamin C. It is a perfect combination because the vitamin C in … Continue reading
Syrian Desert I walk off alone through the hot winds that flap my clothes like the broken sail of a dhow beaten by storms on the Red Sea, across the ochre sands and scattered rocks and past the caves where desert fathers once dwelled and prayed. My eyes settle before the calm expanse, trace the … Continue reading
Freekeh is wheat harvested when still young and green, then roasted and rubbed to remove the grain from chaff. It has a special smoky flavour and is quite rich in fibre and protein. It is traditionally cooked as a stew, however chefs of modern Middle Eastern cuisine are reinventing this ancient grain and using it … Continue reading
Flamenco Trio Granada An old man sits at the rear of a dusky cavern, dressed in a suit and hot pink tie. He listens intently to the dexterous fingerwork of the young guitarist on his left, mining with his ears for something that might appear behind the notes. Every now and then he claps and … Continue reading
Band of Cockatoos The white of their plumage seems a bit too white like the polished teeth of salesmen or the glare of the sheet on which I jot these observations though they remind me of children as they quietly collect twigs and leaves from around the path. Now and then they reveal the wattle … Continue reading
Augury? Samothraki, Greece for Jakob Ziguras 1 I’m not sure if I’m following a trail left by goats or on the human path as I attempt to circumvent the farmstead where, the last time I came near, a dog pursued me, snapping and snarling. Noticing the piles of rusting junk dispersed around the place … Continue reading
Poem and Dish is creating a new category titled: Poet of the Month. A poet will be featured every month and one of his or her poems will be posted weekly for four consecutive weeks. I am so excited to be highlighting in the month of February the work of Luke Fischer. Luke Fischer is … Continue reading
For many long years I had lost my voice, and with it I lost my essence. As I travelled across continents heading towards civilisation, I left all the sophistication of words accumulated in my young eighteen years behind. In this new land I was a newborn who had to learn to crawl, walk and talk … Continue reading
Baba ghannouj is traditionally made with tahini sauce, but this is a refreshing and light twist to this dish. I like to call it baby ghannouj. It makes a great dip served with warm pita bread or crackers, or a side dish to any meal. Add fresh mint to it, or serve it plain with … Continue reading
Poem and Dish 