Having flown almost 7, 000 kilometres Sydney to Perth return with my husband and six children during these school holidays, made me hanker even more for home cooked food. Delicious, comforting dishes prepared with care that evoke pleasant memories at the hint of familiar aromas and that first perfect mouthful. I always feel this way after being on board an aeroplane because the food on offer is terrible, (why oh why must intense pseudo curry-like spices be added to meals served up in an enclosed space!). Well, we were sitting in economy class. I only hope that for the price of the sitting in the pointy end of the plane that the meals are appetising. I admire the poise and patience of the flight attendants who actually manage to fein enthusiasm when serving up the meals as they describe with a smile the “fish in white sauce” “stir-fried chicken and vegetables with rice” and other seemingly simple meals that just don’t resemble what is actually under that steaming foil lid. The only foods that accurately fit their description are the crackers and cheese. Gourmet compared to the rest.

My mother who is the ultimate home cook hero along with her sisters Branka and Nada revived our gastric juices when we arrived in Perth with pots and platters and plates piled high with incredible home cooked fare. Some dishes were simple and familiar like the Spaghetti Bolognese that my children adore, based on my Super Tasty Bolognese recipe; Home Made Hamburger Patties with Creamed Potatoes and Roasted Capsicums and vegetable laden Chicken Soup from Scratch. Others were refreshingly new and completely addictive like Branka’s perfectly formed veggie rice patties with hand whisked Garlic Egg Mayonnaise; orange scented Brontosaurus Biscuits (based on a recipe from The Australian Gourmet Traveller for Candied Orange Shortbread, but with a few key changes); Quinoa Cocoa Cupcakes and Nada’s moist and luscious Beetroot, Pineapple and Coconut Cake to name a few. One of the most surprising and popular pasta dishes  – Roasted Sweet Pumpkin, Tomato and Chorizo – was made by my mother following a recipe courtesy of my foodie cousin Aleksandra. She  owns and serves up this dish at her popular Nicholson Road Subiaco eatery, The Little Pantry and is swamped by customers asking for more! The combination of ingredients may at first glance seem unusual but they complement each other so well, culminating in a delicious, satisfying school holiday meal for everyone.

Before we left for Perth I cooked up various dishes including Ginger, Parsley and Mint Broccoli Chicken; abundant Buttermilk, Blueberry and Banana Muffins and a spaghetti with Chilli, Fresh Ricotta, Lemon Rind and Broccoli, laced with fresh herbs and a small bowl of Linda’s sugar free Dainty Date Balls. 

Perhaps the airlines should take a leaf out the books of actual home cooks. Ditch the pungent smelling selection of foods, the coagulated sauces and lacklustre tea and coffee and focus instead on fresh flavours, textures and appealing aromas… please!

On the topic of appealing aromas, this evening’s dinner was a hit with my children yet again, who adore plump, juicy chicken roasted with cumin, sumac, and cinnamon. A bowl of my Savoury Rice, a dollop of Greek yoghurt and this Sensational Salad of mixed leaves, baby cucumbers, crispy fennel, sweet tomatoes and olives completed our family dinner. The chicken is appropriately called Aromatic Roast Chicken, published previously on my blog but the recipe, along with details about the other dishes, will have to wait for later in the week because I am about to fall asleep on the keyboard zzzzzzzz.