A Time to Eat: A portfolio by Paul County
PAUL COUNTY is a fifth generation Tasmanian who grew up in Hobart.
Which is nowhere as lively as the piece Bernard Lloyd wrote on the back flap of their book Before we eat… a delicious slice of Tasmania’s culinary life.
Some of which explained: Lamb chops and three veg seems an unlikely entrée for the founder of an historical culinary research organisiation but that is because it leaves out Dino Bonifacio, the Italian next-door neighbour who offered him bitter black olives over the back fence: a playmate’s father, a Lebanese butcher, who hung meat to cure in the back shed; and the heady smell of chocolate wafting from the Cadbury factory.
Add a mother with a love of books and a father who kept the family’s history alive with stories of Paul’s colourful ancestors (one who charted the rugged west coast in the 1820s, another who operated the first private sawmill in Tasmania on the Huon River and a third who played violin in Martin Cash’s bushranging gang) and you have Paul County, teacher and cook as well as a photographer and storyteller, who still loves roast lamb with three veg. ¶
Before we eat...a delicious slice of Tasmania's culinary life, by Paul County and Bernard Lloyd (published by The Culinary Historians of Tasmania) ISBN 0-646-42903-5