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...
Last night was the first night of Tasting Australia, where we joined Cheong Liew and his team of one-time apprentices for a showcase dinner in the Hilton’s new restaurant. The seven alumni paid homage to Cheong, each doing a course that started as Cheong’s and then their own interpretation on top; it was such a great night! Cheong is a total original and has done so much for this state, and in fact Australia. It was a fitting way to start Tasting Australia which is going to be the next 7 days of amazing things happening all over the state- MB. Read the rest...
Either fresh or dried pears are wonderful poached in a syrup of Verjuice and lemon, and the combination of pear and dark chocolate works every time, whether in a super rich batch of brownies, or as part of a pear crumble with chocolate buttons mixed through the crunchy topping- MB. Read the rest...
While often referred to as a ‘basic’, for anyone who has ever made their own stock from scratch, with the many steps involved to achieve just the right balance in flavour, it might be better to call a good stock an ‘essential’ rather than suggesting there’s anything basic in its making. That’s why we’re especially happy to share the news that Maggie has not only taken care of making the stock you would have made yourself, if only there were more hours in the day, but she has created a full flavoured offering of stock choices to cover all your favourite recipes, with Beef Stock, Chicken Stock, Vegetable Stock, and most recently, Game Stock. Read the rest...
The aroma of onions frying immediately makes me feel hungry, no matter when I last ate. If pushed for a favourite, I would have to say that slow cooked onions are the most luscious of all; the transformation from crisp and sharp, to caramelised and sweet, is hard to credit. I love using warm caramelised onion to line a just baked, sour cream pastry case, dotted with goat’s cheese or gorgonzola. Caramelised onion makes a great base for a barbecued meal too, served with kangaroo fillet and soft polenta, for example- MB. Read the rest...
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