April 14 2016
My Sparkling Chardonnay, while alcohol free, can still be matched to food in the same way that wine can, because we use traditional winemaking techniques to produce it. It is simply wine with the alcohol left aside. I always tend to match wine to my cooking because it is so seasonally influenced, but my Sparkling Chardonnay is so perfectly food-friendly, I feel like I can drink it with anything. Or even on its own for that matter. In particular though, I love teaming it with freshly shucked oysters, any fleshy white fish, or a perfectly ripe soft cheese- MB. Read the rest...
April 12 2016
It seems Italy has sparked so many of my ongoing affections for seasonal produce, as once again, it was my time in Tuscany that gave me my first real experience of fennel. And when I say ‘real’ I mean, just picked, super thin shavings of new season fennel, served simply with extra virgin olive oil, fresh lime juice, salt and pepper – that wonderful sweetness and aniseed fragrance had me hooked at the first mouthful. I planted my first fennel seeds as soon as I arrived home that year, already tasting my very own home-grown fennel before it was in the ground! Read the rest...
March 26 2016
I can’t tell you all how proud I am of the Farm Shop team at any given time of year, but especially so at Easter. It’s hard to imagine the amount of organisation that goes into the preparations so we can manage the huge influx of visitors over the Easter period, going right through to the following long weekend for Anzac Day. It sounds simple enough you might think, just knowing that we do two to three times normal business, but it takes huge energy, commitment and great spirit to see it all through. I’m going to take this as the perfect chance to not only wish you and your families a wonderful Easter, but also to thank my ‘other family’, my incredibly dedicated staff, for everything they do to make everyone’s long weekend so enjoyable if a visit to the Farm Shop is part of the plan. Happy Easter everyone! Read the rest...
March 24 2016
Autumn is a wonderful time to remember why you love new season’s almonds so much. Maggie makes the most of their fresh milky flavour in these beautiful macaroons, and along with a pot of tea, we couldn’t think of a better way to say Happy Easter! Read the rest...
March 22 2016
With an obvious theme set for Easter, we thought you might like to see rabbit in a slightly different guise. Maggie’s beautiful Rabbit, Prune & Pancetta Pies are a great make-ahead option to give you the time to sip away on Sparkling Ruby Spritzers before pulling out perfectly browned pies from the oven to a chorus of ‘oohs and aaahhs’. Read the rest...
