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My mum has always been the Queen of Yorkshire Puddings and try as I might mine were never as large as hers.
I had a severe case of Yorkshire Pudding envy.
After a number of years of not cooking them (sulking) I was roasting a beautiful piece of sirloin one evening and the urge to eat it with Yorkshires on the side, brimming with deep brown luscious gravy was too much for me.
I rang mum in England and asked her the secret. “Oh darling” she said “I just add an extra egg!”
Mum’s are good like that, they never keep the best for themselves and are always generous in passing on the good stuff to their children. But sometimes the children have to remember to swallow their pride and ask the question!
Toad in the hole is a favourite in my household now. As the batter proudly plumps up around the sausages the kids squeal with delight and the conversation always ensues of how did a sausage become a toad? Lovely pieces of beef call out to me from butchers display cabinets “please, please cook me with your Yorkshires” and our home is generally happier, all because of a question and an extra egg.
So I am sharing this with you in the desire to eradicate flat, lifeless Yorkshire Puddings from dinner tables around Western Australia and any envy that might still be lurking out there.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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