Born at the end of World War II, Margaret Flowers grew up in a rural setting where families cultivated their vegetables, tended hens, and foraged for mushrooms and fruit. Facing economic constraints, they made the most of what they had. Margaret developed a passion for cooking from their mother, influenced by a Scottish grandfather’s appreciation for food, cooking, herbs, and spices.
In Form 2 (year 8), a culinary mishap led to a ‘rubber ball’ instead of a ‘roux,’ promptly corrected. With a working mother, the author and their brother took turns cooking for the family, encountering surprises like a sheep’s head in the kitchen. Despite initial shock, the brawn derived from it became a delight.
Margarey’s culinary curiosity deepened, observing the diverse dishes prepared by ‘new’ Australians compared to the familiar ‘chop and three vegies.’ Two years in Britain and Europe expanded their culinary knowledge, from ‘stuffed ox hearts’ in London to ‘rabbit pieces in tomatoes’ in Spain.
Returning home, Margaret and her husband established a vineyard and restaurant, with her husband excelling as a cook and ‘maitre d.’ Working together, they delighted clients with food and wine. Grateful for the influence of many in their cooking journey, she finds pleasure in following the footsteps of those they’ve read about.