Since the 1960s, Writers’ Week has attracted established and emerging Australian and international writers and readers to meet and share ideas through its program of readings and lectures.
Kroetsch, who has been director of the event since 2012, is a voracious reader. She is also known as a foodie.
Here she shares some insight into her life beyond books in the first of InDaily’s Home Cook series.
In the kitchen I am …
The fridge is nearly empty – what do you do cook for dinner?
My fridge is never really empty as I keep my freezer full of soup, cooked grains, and stew.
Most useful cooking tool?
My chef’s knife.
Three essential grocery items?
Lemons, garlic and hot sauce.
How did you learn to cook?
Peel Street, because the staff are always so helpful and ready to recommend a fabulous dish.
Rose Gray’s lemon pasta – mix fresh lemon juice with parmesan until the parmesan dissolves and then add torn fresh basil. Serve with linguini and lots of cracked black pepper. [Rose Gray was an influential British chef and cookery writer and one of the founders of London’s Michelin-star River Café where it is said the talent of Jamie Oliver was first spotted.]
Writers’ Week continues in Pioneer Women’s Memorial Garden until March 5. The program can be found here.
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