I finally got home for the weekend and just loved the chance to be in my own kitchen cooking. Even though it’s the first few days of winter everything about the table was autumn from the pheasant, astringent and non-astringent persimmons, the last of the pomegranates and the chard stems from the garden. Read the rest...
I absolutely love my garden, and with my work I never have a problem keeping my mind active, in fact it’s probably the opposite, so I really look forward to gardening to slow things down. The aspect of beauty in a growing garden is something I find enormously calming. Read the rest...
The most exciting prospect for me as a home gardening walnut grower is the multitude of uses I can put the bounty of this tree to. The fresh young leaves can be used to make wine, as they do in the south of France. Then come the green walnuts that can be made into a liqueur or pickled in spiced vinegar. Right through the season, the leaves can be used to wrap fish for cooking on the barbecue. Autumn is the time to be on the lookout for fresh nuts and when you have the luxury to collect these from your own tree you can do so each day as they naturally ripen and fall, a practice that could never be feasible on a commercial scale- MB. Read the rest...
In the Barossa we pick our quinces in April but even in the coolest parts of Australia, May would be the latest time for harvesting. You will know when to pick your quinces when their colour changes from a downy green to a sunshine yellow- MB. Read the rest...
Good produce needs so little doing to it, which means you’re never at risk of overcomplicating things. Seasonal produce also allows you to get to know the rhythm of the seasons, how to delight in fruit and vegetables picked at their best, truly ripened and full of flavour. Working with nature always tastes better than working against it- MB. Read the rest...
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