spring garlic
later this week
So many wonderful ways to use this early picked garlic and it comes in especially handy when everything else is shooting and it takes extra hours to remove the germ.
Lots of ideas and some tips about preparing and using this early picked garlic.
doughnuts
posted october 12, 2019
Forget the diet these are so delicious ….click here
bun version
posted october 16, 2019
Scrummy buns using the same dough ….click here
Left, proof that vegan food doesn’t need to be tasteless muck. Beware two of us nearly ate what was intended for four. Inspired by reading a recent Australian Gourmet Traveller daily email I knew immediately the recipe idea could be taken in a different direction. It is super delicious warm or at room temperature but the fridge would kill it! click here
Don’t be afraid to take any of our recipes in a different direction. Snow peas may still be good to go, but when asparagus and broad beans have long since gone …instead try snow peas, spring onions, quickly blanched cos or iceberg refreshed in ice and water.
being extra virgin
posted September 20, 2019
Myths and truths about extra virgin olive oil, the 2019 season and some personal opinions. Plus a unique opportunity for interested consumers and producers to gain some professional level skills in assessing olive oil at a level that should also interest qualified judges in refreshing their skills. These seminars are available in South Australian and New South Wales…..click here
Bendigo art gallery
Bendigo Art Gallery has developed an international reputation for it’s fashion exhibitions curated by former South Australian Tansy Curtin.
Balenciaga was the acknowledged master of couture in his time and “Balenciaga: Shaping Fashion” celebrates his love of the feminine form and pattern making skills. With over 100 garments and hats from the 50s to the 60s on loan from the Victoria and Albert Museum London this is an exhibition for anyone with a love of fashion, pattern making and sewing….read more
Exhibition closes November 10, 2019
posted August 31, 2019
Elise Daniels with street performers, suit by Balenciaga, Le Marais, Paris, 1948 – © The Richard Avedon Foundation
lemon semolina syrup cake
Simple and delicious this cake is the celebration of the citrus season and all of the abundance it gives us…click on the image.
updated July 24, 2019
posted 7 June, 2019
We adore passionfruit and promise a whole raft of our favourite passionfruit recipes are coming shortly.
images posted 25 May, 19…stay tuned for recipes in October 19
Melbourne
We adore Melbourne for its vibrant food and art scene and unique shopping especially vintage shopping…….just one revisit and six new restaurant reviews….. click here
This is constantly updated stay tuned for more next week with two new standout restaurants! ..click on the image to go to
Kaaren Palmer’s guide on where to drink Champagne in Melbourne!
the perfect
roast pork belly
click here to go straight to the recipe
news from New Zealand
Kissy! Kissy!
is that so cute or what? Follow Michael Voumard and Little Owl BD Farm on Instagram click here and show him how much we are all waiting to be able to stay on the farm.
from the left Michael Voumard and the late Ali Cribb in the RockfordWines Stonewall kitchen circa 2008
Our friend farmer and chef Michael Voumard is now living and working in New Zealand and finally connected with the rest of the world.
It has to be said, if I was asked to name in my long life time my five most memorable meals Michael Voumard and his partner, the late Ali Cribb when they shared cheffing and gardening at the Rockford Stonewall Dining Room would be close to the top. I have only been once to Adelaide’s Golden Boy but to walk over the gorgeous brass inlaid words ‘Botanic Dining Room’ filled me with incredible sadness. Especially so because the ’round eye Thai’ served at Golden Boy was just another reminder of the authentic Thai served by the Voumards when they ran the Botanic Dining Room in the same space. Voumard brought to the table not just his travels but years working with the legendary David Thompson, a chef who continues to hold the crown of Thai food in the entire world.
The Voumard’s passion for travel and growing food, and their steadfast loyalty to their craft, not just of cooking but growing an the purity of their food. Amazing dishes like a tiny dish of what looked like pebbles that turned out to be different types of potatoes, gently pulled from the growing plants…to be fair this is just the start of the enjoyment their stupendous cooking gave us.
Why we love induction
This is just this is just start as we have realised a much more in-depth article is required, especially explaining the advances in induction cooktops….click here Our rec ommendations are based on first hand experience using induction hotplates in our own kitchen with items that we have purchased and, other kitchens both domestic and commercial where we have had the opportunity to have a play or talk to chefs who use them on a daily basis.posted May, 2018
We finally have the time to look at
Two amazing books purchased last year…Torrablanca 2 and Ramon Morato’s Chocolate, so much to try…so much to learn!
This week I’m going to have a go at their inside out puff pastry.
Buyer beware
We all buy on-line, but how often do you take the time to read the terms and conditions? Well a recent experience we have had trying to return a domestic sous-vide appliance while still under warranty started with a demand for a $24 payment for return postage, followed by a list of fairly unacceptable terms and conditions that may have cost as much as we could buy a new one. It led us to take a look at the terms and conditions of similar equipment to discover vastly different warranty options. Still working on this one as it has turned into a much more complicated piece than expected. Add to that we don’t have the benefit of a legal team and need to make sure our facts are absolutely right.July 2018
you can never have too many books
Why aren’t the French fat?
The very first thing you notice in France today is the lack of overweight residents. Then you notice the abundance of excellent bread, still baked twice daily; this is followed by exquisite melt in the mouth pastries, that eaten in excess would surely lead to obesity. The French still take weekends and free time seriously and the shopping/market day is Saturday. They patiently queue at the best butchers, the fromagerie, the poultry shop…well they queue everywhere good produce it to be found.
a work in progress!
