So this year I’ll not be doing the cooking, baking, preserving and making of gifts – instead I’m simmering stocks, stewing fruit, making chicken soup and rhubarb crumble, to help nourish and heal the very, very brave patient. Grateful for the gift of being able to have Christmas with mum, I’ve decided to outsource the making of our gifts this year. The criteria for choosing what to give is simple, they’ll still be handmade with love, from small family-owned Australian and local businesses, many founded and owned by our dear friends. With just twelve sleeps til Christmas, I thought you might like to know what twelve things are on my list to give!Read More
It has become a Christmas tradition (when we are at home with an oven to use) to honey glaze a beautiful smoked ham, either a half or a whole leg. The leftovers make a necessary addition to the camp fridge when we head off on our summer road trip.Read More
These fritters are a wholesome, high fibre, ‘all day breakfast’ dish, matched with a creamy, cleansing avocado and lime salsa, salty feta cheese and crunchy roasted almonds. Great as they are or, to add a hit of protein, dress them up with a soft poached egg and some crispy bacon.
It was Mr G’s love of both gherkins (baby cucumbers) and pickled onions, served as an afternoon snack on crackers with vintage cheddar that introduced me to enjoying these pickled delicacies. The pickle had been the very thing I would extract and discard from my burger, but now I enjoy them and delight in pickling and bottling my own.Read More
Silverbeet is one of the easiest plants to grow and harvest in your kitchen garden. When you cut the leaves they reappear just a few weeks later, time after time. It is the plant that just keeps on giving. This recipe is a great way to use up that abundance of silverbeet. Combined with three diverse, delicious cheeses, it makes a great vegetarian alternative to sausage rolls.Read More
At Carriageworks Farmers Market (near Redfern), every Saturday morning, a unique experience exists, where farmers, growers, producers, artisans and chefs, gather to sell produce, either grown or raised on their farms or hand-made within the NSW/ACT region, direct to the customer.One of my great joys is to take tours to the market, introduce people like you to the farmers and growers, share breakfast together and chat about how best to utilise and cook the produce you buy. Book hereRead More
Holly Davis' latest book, FERMENT is bursting with practical guidance and recipes for delicious live probiotic dishes and ideas for their use. Containing 7 chapters, each providing details and step by step instructions of a particular process for fermenting foods; you will find simple and more complex recipes in each of these, as well as suggestions for their use. This book represents the culmination of my lifetime of experiences with wholefoods and fermentation.Read More
A wonderful ‘all in one bowl’ recipe makes this light and moist banana loaf so simple. Add the dates for an extra hit of nutrient-rich sweetness if you like. Unbeatable served warm, or sliced and toasted the next day. It also freezes very well, in slices, making it perfect for the lunchbox or as an ‘on the go’ snack!
Drawing inspiration from her extensive culinary travels, Dan McKeon weaves together extraordinary fusions of your favourite foods, and introduces you to new ones in the process. You’ll find her in the kitchen or the garden, armed with spatula or fork, respectively. Happily, Dan agreed to answer a few questions about her love for food and how Milkhaus came to be, and what she is looking to achieve in this small-town, wholefood canteen.Read More
We love curries at our place and as winter arrives they are all the more welcome on our family table.
I've spent time this morning making a fresh stock of curry paste, it's a basic I like to always have on hand, ready to use in a variety of recipes.