by Kate
Let me introduce myself. Clearly I am not a Freemason, in fact I am a mother of twin girls; a Melbourne girl now calling Brisbane home. But I do have masonic connections. My late father was a Freemason and I am related to several members of Lodge Devotion. I have been invited to write this column for the Devotion Newsletter.
I grew up in a family of foodies – not professional chefs but a family where enjoying a meal together, entertaining friends, and experimenting with food was just part of family life.
I think we sometimes forget that home cooked food, shared with family and friends, and made from good fresh ingredients is an essential part of family life.
Of course we are seeing the consequences of this lost family tradition with the growth in fast food, escalating obesity and so on - and all the media hype gets a bit confusing. I want to share a few simple ideas about food and family with you over  my next few articles.
Invite a few other Freemasons around and try this, with a bottle of wine of course:
Antipasto Platter
Choose a large platter and place each item below in a section of the platter. When arranging try to position red against green or black. Serve with bread and butter plates and large paper napkins.
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Semi dried tomatoes |
Available at the deli section of your supermarket and at most delis
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Stuffed vine leaves |
Available tinned at Coles, Woolworths and most delis, or loose in the deli section.
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Asparagus |
Available from your greengrocer . Wash and place in a plastic bag with a Tblspn of water, microwave for about 1min 20secs and then plunge in iced water for a few minutes to stop it cooking further. Drizzle with salad dressing or oil before serving.
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Salami or pepperoni |
Available at the deli section of your supermarket and at most delis. Fold or roll on the platter.
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Proscuitto |
Available at the deli section of your supermarket and at most delis. Ensure it’s sliced very thinly. Fold or roll. |
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Olives |
Available at the deli section of your supermarket and at most delis
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Artichokes |
Available in tins or bottles at the deli section of your supermarket and at most delis.
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Roast red capsicum |
Clean and cut into slices lengthwise (about 12 slices per capsicum). Slow roast in the oven with chopped garlic, ginger, olive oil and a little brown sugar for about 1.5 hours at 150 degrees Centigrade.
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Charred eggplant |
Slice and paint with a little oil – char on the barbecue till browned.
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Fetta |
Simply cube before serving.
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Mushrooms |
Buy fresh button mushrooms. Wash and dry and then dress with salad dressing or olive oil. Add some fresh herbs if you like.
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Turkish bread or similar |
Warm in the oven and slice into bite-sized pieces. |
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Grissini |
Available in the biscuit section of your supermarket and at most delis | | 
