For all the latest recipes, news and photos please go to:
6th May 2013
My Grandmother's Kitchen wins a Gold Ink Award!
From thousands of entries, this international award is given to a chosen few in recognition of superior craftsmanship in print and production. We are delighted to be a winner alongside cookbooks Guillaume and Quay. A huge thanks to the pre-press team at Splitting Image, to Naomi Solomon at Happy End Designs, to Shane O'Neill at Oneill Photographics, Clare Pocock of Pocock Photography and 1010 Printing for helping to make My Grandmother's Kitchen such a beautifully crafted work.
23rd February 2013
Laura live on ABC radio with Simon Marnie talking about a rather special lamington recipe and those 'recipes you just shouldn't mess with' like your grandmother's!
5th December 2012
This Christmas we are donating $5 to Opportunity International for every book purchased between now and Christmas whether it be online or in-store. Opportunity is a great match for the message of My Grandmother's Kitchen given the courageous women that are part of both. Opportunity is our chosen charity as many of those they help are grandmothers having to raise their grandchildren.
See www.facebook.com/mygrandmotherskitchen for more details.
Last date for Christmas delivery on all online orders (including Amazon) is 18th December 2012
19th June 2012
My Grandmother's Kitchen in Best Cook Books of the Year in Australia
15th December 2011
The Australian - My Grandmother's Kitchen in Best Cookbooks for Christmas
6th May 2011
Channel 7 - The Morning Show with Larry and Kylie
My Grandmother's Kitchen, live on The Morning Show on Channel 7, making The Keetley Family 'to die for' Baked Cheesecake.
Click here to see the segment:
1st May 2011
ABC Radio with Simon Marnie
Listen to the discussion and phone-in about My Grandmother's Kitchen with Laura Clarke and Claire Wallace also featuring special guest star Maggie Beer! This link also shows comments and the recipes discussed on the show:
1st May 2011
Correction to Pearl's Lemon Almond Spiced Brownies
The Brownie recipe from Gannie's Kitchen on page 12 has an ingredient missing: 1.5 cups of plain flour. If you add this ingredient to the recipe the brownies will be as perfect as Gannie makes.
The authors apologise to anyone that has tried to make this recipe! We hope you will try it again as the brownies are gorgeous. It is quite common for cook books to go to print with several recipe errors, however, this is the only recipe out of over 70 that has a mistake and we apologise again for this ommission.
14th April 2011
The Launch of My Grandmother's Kitchen in Australia at Ariel Books, Sydney!
What an amazing night, there were nearly 200 of us including many of our star families featured in the book! Thank you to all who came along! For all the news about the event and photos please see:
3rd February 2011
Kung Hei Fat Choi! Happy New Year to all our Chinese families and friends!
To celebrate we are pleased to share one of Sau Ying Ha's secret delicious recipes from My Grandmother's Kitchen for you to try.
Savoury Steamed Egg Custard with Dried Shrimp and Vermicelli
From Por Por's Kitchen - Sau Ying Ha
Serves 2 as a main or 4 as part of a banquet
This is a great everyday dish for the kids because it’s easy to cook and they love the taste and the texture. My grandson describes it as egg jelly! It was always my daughter Mary’s favourite and she asks me to make it for dinner all the time, even now! I grew up eating this with rice.
- 5 large eggs (preferably organic or free range)
- water (the same volume as eggs when whisked)
- 25 g bean vermicelli
- 30 g dried shrimps, or 3 raw green prawns
- 1 teaspoon vegetable oil
- large pinch salt
- spring onions for garnish (optional)
- light soy sauce to serve
Bamboo steamer (or any steamer)
Metal or thin heatproof dish, approx. 20 cm diameter (if you use a thicker dish, additional cooking time may be required)
Pre-soak the bean vermicelli until soft. Pre-soak the dried shrimps in hot boiled water until soft and then drain. If you are using green prawns, do not soak but chop into smaller pieces. Place the soaked vermicelli and shrimps or prawns into a heatproof dish.
Boil and cool some water. Whisk the eggs in a bowl or jug, and combine with the same volume of the cooled boiled water. Add the oil and salt and pour over the vermicelli and shrimps.
Place the dish into a bamboo steamer above a wok of boiling water. Reduce the heat to medium and steam for 6-8 minutes until the custard is set. Garnish with chopped spring onions and serve with light soy sauce.
5th January 2011
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