food, travel, photography, friends, life

About

My name is Trish and I am a Construction Project Manager, freelance food writer and passionate cook. I have written for SMH’s Good Living, Eat and Drinks Sydney and The Foodies Guide. 3 years ago I found out I am intolerant to many different foods and now I follow a FODMAP’s diet. The worst foods for me are gluten, lactose and onions which I do steer clear of. I now experiment with classic recipes and adapt to make them my own, although I still love to cook ‘normal’ for friends and family.

Although I work in construction, relationships are only developed over food and wine, so for me it is the perfect industry where I can talk about food with colleagues and enjoy new restaurants all the time. Since I started forque, I have learnt Greek from my family, studied Italian and Spanish books and more recently traveled to Peru to learn from my new family over there. I still don’t cook asian due to my intolerances to soy sauce and onions as it nearly makes it impossible to eat.

My original website was deleted in 2011 due to back of house technicalities with my server providers. It was a horrible time and I did loose a lot of travel stories through France and Italy, so this version of forque is constantly evolving and I endeavor to always keep learning.

Thank you for supporting forque!

14 responses

  1. Lea Vanhoye

    This is a serious good work in progress. I love it! I would follow each of your new tries of recipes.
    xxxxx
    Lea, the frenchy girl!

    August 13, 2011 at 8:15 pm

    • Thanks Lea….so much more to put up!!

      August 13, 2011 at 9:16 pm

  2. Samanta

    As I said, I feel like eating your whole page. Congrats Patricia!! You passion is inspiring!! X

    Samanta Camargo

    August 26, 2011 at 11:50 am

  3. beautiful site you have here!

    Amanda

    November 7, 2011 at 5:47 am

    • Thank you Amanda, it makes me happy that people like it since my original site which I loved got deleted last June and I lost everything, so slowly building it all back up again.
      Pleas visit again!

      November 7, 2011 at 5:58 am

  4. Stacy

    Wonderful site/resource! I am reverting back to my roots and want to learn everything I can about my Greek heritage. I loved reading your stories and look forward to trying the recipes. Thanks for including such great pictures for newbies like me 🙂 What area/village did your family come from?

    December 1, 2011 at 2:15 am

    • Hi Stacy. I’m glad you like my site, I have a lot more of my families recipes to document, but it is so important to capture them. My Mum’s family is from Brotheromos in Cyprus and my Dad is from a small town near Sitia in Crete. What about you?

      December 1, 2011 at 10:13 am

  5. mary forque pledger

    My maiden name was Forque, where are you located

    April 17, 2012 at 2:50 pm

    • Oh wow I have never met someone with the name forque, however I only made up this name, It is not part of my family history.

      April 17, 2012 at 9:26 pm

  6. maria

    So glad ive found this site! I love flaounes and have tried many types.this year though,i have the time to make my own and from my childhood memories your family recipe sounds like i remember! Although i will not be making 150!!! Ive devidedeverything by 4 so i hope this works

    April 18, 2013 at 7:56 am

    • Hi Maria

      I’m so glad you like the recipe. If you want a stronger flavour just discard the flaouna cheese and add pecorino or more Romano perhaps.
      Let me know how they turn out.

      Last year we made over 200 but I refuse to make that much, it was 10kg of cheese!!!
      Trish

      April 18, 2013 at 9:02 am

      • maria

        Hi.im thinking about 1.5kilos cheese will make 35-40???i di love the chedder taste so i think its goin to be 1kilo chedder and a mixture of the italian cheeses u’ve metioned and i’ll throw in a halloumi too.i dont want it bitter and i’ve not ever tasted pecorino or romano,so what do u sugest.?

        April 18, 2013 at 6:53 pm

      • Hi Maria
        The haloumi wont make it bitter, just make sure you use a haloumi that is not in brine as that would be too salty. For a strong flavour romano is great, it is a type of Parmesan. Pecorino is also a very strong Italian cheese made out of sheeps milk. It is an oily bitey cheese but honestly one of my favourite cheeses so I always put this in.

        To achieve 40 I would probably say 1.8-2kg of cheese.

        April 22, 2013 at 9:34 pm

  7. maria

    Thanks.i’ll let you know how i got on.
    Maria.

    April 26, 2013 at 7:08 am

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