Dear Barb,
Thank you.
Thank you for your warm friendship over the last few years and for simply being yourself.
When we first met at the Tetsuya dinner, we sat next to each other and talked about travel and the places you had visited. Later that year, we bumped into each other at Easter and I remember laughing with you and Trissa in the car about the generous chocolate haul from Lindt.
We kept in touch with the occasional email. We shared ideas about photography — your passion and eagerness to learn were contagious.
I finally saw you again in Brisbane last year when you, Bryan and I had lunch at that eclectic café. I could see the deep bond and love you shared with Bryan, and it was a pleasure to meet him after reading about him on your blog.
I still smile when I remember the owner spotting our cameras and asking if we would do a “review” of her café. “I don’t do reviews,” you said, “I talk about dining experiences.” You were quick with that line, and I’ve used it often since.
When I presented at The Australian Food Bloggers Conference later that year, we spent most of the day together. I recall someone asking you about me and you replied, “Peter’s like my son…” I get emotional remembering that.
When I heard you had passed, I was away and didn’t receive the news until a day later. I was in disbelief. How? What? Why? I kept my grief quiet until I began to write this post.
The outpouring of love and memories from people near and far showed me how many lives you touched. I want you to know, dear friend, that I have not forgotten you. Though the time we shared was brief, those memories will last.
Through all the challenges you faced, I admired your strength. I never heard you complain. If I could be even a fraction as strong, I would be grateful.
I want to honour your memory with something that is part of me — a recipe from my Greek heritage. The first time I made this galaktoboureko I took it to a small gathering to share with friends. I know you would have enjoyed it; we often talked about Greek recipes and your connection to Greece through your daughter-in-law. This is a piece for you.
You are free from pain now. Rest in peace, my dear friend…
GALAKTOBOUREKO RECIPE
A Greek semolina custard pie, encased in fillo and finished with a sweet sugar syrup.
Ingredients:
- 1.1 litres milk
- 440 g caster sugar (for custard)
- 1 cinnamon stick
- 1 vanilla bean, split with seeds scraped out
- 180 g fine semolina
- 275 g butter, cut into even cubes
- 3 eggs, lightly beaten
- 1 packet fillo pastry
- 250 g caster sugar (for syrup)
- 200 ml water
- Juice and rind of half a lemon
Instructions:
- Combine the milk, 440 g caster sugar, cinnamon stick and the vanilla bean and seeds in a large saucepan over medium-high heat.
- Bring to a boil, then add the semolina while whisking continuously until the mixture thickens. Whisk in 25 g of the butter, remove from heat and set aside.
- When the custard has cooled to room temperature, remove the vanilla bean and cinnamon stick and whisk in the beaten eggs. Set aside.
- Place the remainder of the butter in a small saucepan over low heat and gently melt it.
- Preheat the oven to 170°C. Brush a 5 cm deep, 25 x 35 cm baking dish with some of the melted butter.
- Remove the fillo from the packet and trim it to the size of your baking dish.
- Divide the trimmed fillo into two even piles, covering one pile with a damp tea towel so it does not dry out.
- Brush one sheet of fillo with melted butter and line the base of the baking tray. Repeat with the remaining sheets from the first pile to form the base.
- Pour in the semolina custard, smoothing it evenly. Top with the remaining fillo sheets, brushing each sheet with butter as you go.
- Brush the final sheet with butter and, using a sharp knife, score the top into your desired serving portions, taking care not to cut too deeply.
- Bake for 45 minutes to 1 hour, until the galaktoboureko is golden, crisp on top and slightly puffed.
- In the last few minutes of baking, make the syrup by combining 250 g caster sugar, water, lemon juice and rind in a saucepan. Bring to a boil, then simmer briefly until slightly reduced.
- As soon as the galaktoboureko comes out of the oven, strain the hot syrup evenly over it. Allow to cool to room temperature before serving so the syrup soaks in.
Notes
Once cooled, you may dust the top lightly with a mixture of icing sugar and ground cinnamon for extra presentation and flavour.
