“As it gathered momentum, it became my full-time job,” Ms. Goldberg said.
Together, members recorded, discussed and dissected recipes from their childhoods, ultimately testing hundreds of recipes in Ms. Goldberg’s spacious contemporary kitchen overlooking Vaucluse Bay and producing four cookbooks.
“The club was a journey of discovery,” she said, adding, “It was a beautiful time.”
Ms. Goldberg’s latest adventure is “Walking Up an Appetite,” a YouTube series in which she walks — trying to complete her 10,000 steps — to the best places for dishes like corned beef, croissants and Lamingtons, a popular Australian coconut cake. Each episode focuses on a particular food, which she then recreates in her home kitchen.
On the Friday of Passover, Ms. Goldberg will be in Melbourne, as she is every year, to help her mother, Paula Hansky, a retired endocrinologist, prepare the Seder. But her weekly appetizer ritual will go on: There will be bowls of homemade chopped liver, matzo in place of the bread and, of course, her grandmother’s egg and onion.
At Passover, it is often made from the many hard-boiled eggs that Polish Jews customarily serve in egg and saltwater soup to start the Seder meal. In many homes, the traditional rendered chicken fat morphs into vegetable oil, and, in place of the chopped liver, some may opt for hummus, a carrot dip or an avocado salad.
But, however, you make this recipe, take a cue from Ms. Goldberg: “Boil the eggs for eight minutes, not more, and don’t add mayonnaise.”
News Source: https://www.nytimes.com/2023/03/23/dining/passover-egg-recipe.amp.html