Libby Travers

Author of MEAT: The Ultimate Companion and Eight Days, a missive on food, booze and bonheur.

The week that was (17 December 2015)

February 2, 2016

Soap box:

- Prawns are in the spotlight this week. Thai Union, a Thai prawn processing business supplying Coles, Woolies and Aldi, were exposed for using child-labour and "some workers, mainly from Myanmar, locked inside or otherwise unable to leave the factory", which sounds a little like slavery to me.

Prawns are problematic at the best of times, with some chefs not using prawns at all due to the impact on the environment of both dredging (wild prawns) and farming. "When farmed, the feed used for prawns is often made from wild-caught fish, and while the CSIRO is working with prawn farmers to develop less intensive prawn-food, it is by no means perfect yet. Wild-caught prawns account for most of Australia’s locally harvested prawns (around 80 per cent). Unfortunately, prawn-trawling generates the highest amount of by-catch (accidental catching and wastage of other species) of all fisheries" (via Broadsheet).

For more about the enviro and social issues above read this. For help purchasing local prawns check out this great infographic from Greenpeace taking you through the best (and worst) species. As a simple starting point, local is the go.

Yanis was sitting under a carob tree watching the hawks when I came across him. After exchanging kalimeras, he gestured to the ground beside him and passed me his old binoculars to better see the birds. We were high up, a steep two hour walk from Loutro, the nearest town. It was just us, the hawks and his goats. The sound of their bells was the sound of his livelihood. You have the clocks, he said, we have the time. 8Days in Loutro is linked in my profile.

This beautiful man, his cane as crooked as his back and a basket of weeds for his lunch. It took me four visits (and thus three and a half months) to find the road that leads into this valley. A conversation with this man was the reward for my persistence. You can read more in 8Days, the link is in my profile. If you haven’t read it, hurry, (I think) I’m writing the next missive now.

8Days in Marrakech. An incredible eight days of warmth: from the colours in the Medina to the people whose job it was to sell those colours. What can’t be seen, however, is the savoury smell of lemon wood burning. Lit for dinner, the perfume was carried on the same winds that brought the beautiful, haunting call to prayer - the salat al maghrib - as the sun began to set. It was my favourite part of every day. The link to a few thoughts on my time in the red city (and the rest of this week’s missive) in my profile.

I miss my days chasing the sunset in Pantelleria, I miss that punctuation for every day - where would we watch it, what would we drink to celebrate it. I miss the stars that would follow, as if a consolatory offering to make up for the loss of sun. I miss having my feet on the earth, I miss the people, the tangle of talent from all over the world: artists, ceramicists, fishermen, musicians, wine makers, eggplant growers, distillers. I miss those conversations and adventures. 8Days in Pantelleria in my missive this week. Link for the rest of the story is in my profile.

I’m very excited about this Friday’s country book launch @graceburnwineroom. There will be all the good things (food, wine, music - suggestions for my meat playlist are warmly welcomed - and, of course, conversation). If you’re south of the border, you should come and play ... get onto their website for all the details.

I’m very excited about this Friday’s country book launch @graceburnwineroom. There will be all the good things (food, wine, music - suggestions for my meat playlist are warmly welcomed - and, of course, conversation). If you’re south of the border, you should come and play ... get onto their website for all the details.

Eight days in Le Rayol. A beautiful and tragic story of The Tropicana Club in my missive this week. Link in profile.

So wonderful to receive the first copy of my book accompanied by the same blue skies under which I wrote so much of it ... . Of course, I say my book, but it is nothing of the sort. This is a book created by so many hands. My wonderful co-author @askthebutcher_ , whose knowledge is distilled within its 512 pages; @emmatknowles for the exquisite recipes (all 110 of them!); @alan_benson_photographer whose photos tell the story from farm to butcher to cook in a way my words never could; @northwood_green for their design skills and patience (incredible patience!!) and last, but most certainly not least, the amazing team @murdochbooks - most particularly our brilliant editor @janemorrow who conducted the whole orchestra. . I am incredibly humbled by the opportunity to learn so much, not just about meat but also about the effort that goes in to each and every book on my bookshelf. What a year, what an incredible feeling to have it in my hands. . PS - it is now available for advance purchase with an excellent discount. The link is on my profile!

Bona Festa Major !! The concentration - and crowd silence - is incredible. The best bit, by far, is the celebration as each tier makes it back to the ground. Goose bumps all over.

Bona Festa Major !! The concentration - and crowd silence - is incredible. The best bit, by far, is the celebration as each tier makes it back to the ground. Goose bumps all over.

Family, food, wine, music and the boys creating their own mayhem around us. A perfect afternoon.

Family, food, wine, music and the boys creating their own mayhem around us. A perfect afternoon.

Postcards from Pantelleria ... an island with no future tense; where the people are so entwined with their terroir that even if they leave, they always come home. A place where the fish are either swimming in the ocean or in olive oil, tomato, olives and capers. Somewhere to eat ice-cream at midnight and dance in the streets until the sun rises. I’m pining. Words to accompany the photographs in the missive. Link to this week’s #8days in profile.

One year ago, I sat @ester_au with @missotama preparing to head off on my adventure of all things Med and Meat Book (pics 3+4). The Med adventure is long over, today the Meat Book is too (pics 1+2). A fitting end to an excellent year of work and play.
A lot has changed, but all the best things stay the same.

One year ago, I sat @ester_au with @missotama preparing to head off on my adventure of all things Med and Meat Book (pics 3+4). The Med adventure is long over, today the Meat Book is too (pics 1+2). A fitting end to an excellent year of work and play. A lot has changed, but all the best things stay the same.

Some baths are better than others.

Some baths are better than others.

The sun setting over a very happy @thomashaugstvedt, back among the vegetables @thezinhouse. A very special night with very beautiful people ...

The sun setting over a very happy @thomashaugstvedt, back among the vegetables @thezinhouse. A very special night with very beautiful people ...

Living the Lankan dream with @missotama and @thomas_haugstvedt

Living the Lankan dream with @missotama and @thomas_haugstvedt

The irony of being tourists and crashing the local's end-of-season party did not escape us, nor did their delicious sardines.

The irony of being tourists and crashing the local's end-of-season party did not escape us, nor did their delicious sardines.

Equal rights for all does not mean less rights for you. It's not pie. #voteyes

Equal rights for all does not mean less rights for you. It's not pie. #voteyes

A fig and the Med.

A fig and the Med.

Elderflower 'capers' - salted and then pickled in elderflower vinegar - a first for me and a total revelation (thanks Thomas). Just one of many treats from three entirely delicious days @aubergechassignolles. Merci mille fois @thomascestbonca and @giulaco for the myriad of kitchen treats, to Peter and Max for treating me like family and making me feel so at home and the delightful @sierraechegaray for keeping me company and taking such beautiful care. xxx

Elderflower 'capers' - salted and then pickled in elderflower vinegar - a first for me and a total revelation (thanks Thomas). Just one of many treats from three entirely delicious days @aubergechassignolles. Merci mille fois @thomascestbonca and @giulaco for the myriad of kitchen treats, to Peter and Max for treating me like family and making me feel so at home and the delightful @sierraechegaray for keeping me company and taking such beautiful care. xxx

Farewelling my little Pantesco bestie, Velasco, who just ran down to the bar in his pyjamas to say one more goodbye - we can't say arrivederci, and so instead are sticking to a presto.

Farewelling my little Pantesco bestie, Velasco, who just ran down to the bar in his pyjamas to say one more goodbye - we can't say arrivederci, and so instead are sticking to a presto.

Swimming with the setting sun.

Swimming with the setting sun.