Sally and the Liquid Ideas Team

On behalf of Ronni and OzHarvest we want to thank you all for the amazing job you did last night at the CEO CookOff.

It was OzHarvest’s biggest fundraiser ever, thanks to Qantas and the 120 CEOs, and we raised close to $1 million dollars – that means one million meals will now be served to those in need.

We hope to see you again in 2013 unless Ronni ropes you into another event later this year….

Cheers,

Sally and the Liquid Ideas Team

Jenny, Martin, Emily and Samuel Barrett

Hi Dominique

Thank you so much for such a lovely time last Saturday. We all had a great time and have been cooking lots trying out our new talents, some needs a little more work than others! I have even been looking at pasta makers.

Can you please send me in instructions for making the pizza bases and sauce for the topping.

Sorry we had to rush off to the airport, we did not realise that the day would go for that long as we know you are a very busy lady. If we had not had the plane to catch we might have been there a lot longer so just as well!

Thank you once again and just when you have a moment can you send through the recipe

Jenny, Martin, Emily and Samuel Barrett x

Michele Moloney

Dear Dominique

Thank you again for a wonderfully insightful night in Wagga Wagga, I can’t wait to get to Sicily to continue the learning curve.The flavours were fantastic.

As we discussed, my husband and I arrive in Palermo in March, and would be most grateful for whatever suggestions/contacts you have time to share with us. We have 3 nights at the Hotel Letizia booked, after which we intend to simply follow our noses. Our next fixed point is Florence, so who knows where we may end up? Hence any suggestions will be gratefully received.

Looking forward to hearing from you, and being able to show you more of our part of the world when next you can get here, Best wishes,

Michele Moloney

Emma Bergmeier

This was a email sent to Food I am

Hi Tania

I just wanted to let you know how much I enjoyed the cooking school on Monday with Dominique. I felt like I was in my element.

I love food and cooking and I just think you’ve done a great job in starting this sort of thing in Wagga! You’ve done well to coordinate it all. Everything was so organised and ran so smoothly. Thankyou for being so friendly and enthusiastic – it makes a huge difference and I hope you go really well with your business. I can’t wait to choose another class to do later in the year.

I’m glad I bought Dominique’s recipe book. I made the meatballs tonight for dinner. They were simple to make and absolutely delicious. This weekend, I’m planning on making the hazelnut tart we made during the class. I’m just wondering where I can get some amaretti biscuits from?

Kindest Regards

Emma Bergmeier

Tania – Food I Am

Hi Dom

Hope you have recovered and got your recipes written in time. Thank you so much for all your hard work you were awesome. The feedback I have had on your classes has been incredible all due to the lovely way in which you interact with people. I can’t wait to get you back down for some more classes, the opening of the cooking school and will be keeping my eye out for any festival opportunities.

Chat soon

Tania – Food I Am

Carol

Hi Dominique,

I would just like to say that my friend and I enjoyed your book review at the Victoria Point Library a couple of weeks ago.My firiend bought me a copy of the book as a gift for my birthday ,which you kindly signed. My husband & I had a dinner party and cooked both the rabbit recipes in the book . Also I made the ricotta , poppy seed and honey cake . All I can say is Yummy!!!!

Thank you for producing this book .I am sure that it is going to be well used in our household.

Kind Regards, Carol

Christene

This was a letter addressed to my Mother:

Hi Robyn

I have just purchased Dom’s book from the Library bookshop – You all look so lovely. I’ve just had a quick look & will have to wait for a more thorough investigation. I had decided not to purchase any more Italian cook books, but this is certainly one that needs to be on my shelf

Warm regards Christene

Bernise

This was a letter addressed to my Mother:

My copies of My Taste of Sicily have just arrived. What a magnificent publication. I have only just flicked through the book as I am going out for an early dinner but the sumptuous recipes look sensational and beautifully illustrated.

They have got my taste buds going but it is a little while to dinner so I had better put it down. The photograph of Dominique on the cover is really lovely. How proud you must be. And of course the charming photos of you (and the family) inside. A really impressive book which I will proudly use. Please pass on my congratulations to Dominique.

Bernise

Caterina

Hi Dominique,

I would just like to congratulate you on such an amazing and gorgeous cook book “My taste of Sicily” !!! I promised myself last year that I would not buy anymore cook books however after seeing you a couple of times on The Circle I just had to buy yours!

I’m so glad I did…I’m only half way through the book and I have literally run out of “post it” notes, noting each recipe I “must try”. The recipes look divine and you have captured so many memorable meals I myself have been brought up with. Recipes I should have asked my Nonna for when she was still with us. You should be very proud. I wish you every success.

Kind Regards, Caterina

Liz Di Mauro & Family

Hi Dominique,

I have just received a wonderful surprise gift from my loving family … a signed copy of your new cookbook. I’m soooo delighted. My teenage daughter had the pleasure of cooking with you at the Ekka recently and you really made an impression on her (and myself).

We plan to cook our way through all of your recipes. My husband’s family is also of Sicilian heritage and I’m sure we’re all going to enjoy indulging in many wonderful meals prepared straight from the pages of your book. I hope to do some of your cooking classes soon and have signed up for your monthly newsletter. I wish you every success with your book and thank you for inspiring me to get back into the kitchen.

Very best wishes, Liz Di Mauro (and Family)