July 16 2017
Making the perfect risotto can be tricky, but there's a few simple things you can do to increase your chances of success! I use imported Italian risotto rice, which can be arborio, carnaroli or vialone nano. My favourite of all is the Ferron brand of carnaroli rice. I find that a wide, heavy based, deep sided frying pan, a good wooden spoon and a ladle for adding stock are the perfect tools for cooking a good risotto. Be sure not to rush risotto. Only add the stock a ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. The rice should be cooked through but still a little firm; it should not be chalky in the centre. I always add fresh lemon juice before serving too. - MB Read the rest...
May 22 2017
For any of us that have busy lives, not every home cooked meal is going to be a pleasurable way to spend time, but the ripple effect of eating well, and the wellbeing that comes with that, can’t help but be appreciated over the feeling of grabbing something quick to eat in the car between appointments. I know each time I make the mistake of rushing any meal, I remind myself of just how wonderful it is to make the time to cook. Which is why, I always try to make lunch ahead, or at least have the components on hand to pull something together when time is of the essence. Nourishment shouldn't be compromised! -MB Read the rest...
May 09 2017
This Sunday Lunch menu definitely has Mother’s Day in mind, and for me that means food that is delicious and seasonally based. Create a truly beautiful shared table for you Mum by getting everybody involved in the process. To begin with, a glass of Sparkling Chardonnay or Sparkling Ruby Cabernet, followed by White Bean Crostini with Agresto to start and Oven Baked Trout with Sourdough, Thyme, Verjuice and Lemon Stuffing for main course. And to finish, something to truly celebrate the rhubarb season, Rhubarb Crème Brulee. - MB Read the rest...
April 28 2017
To start my day with hand picked figs from our orchard, halved over oats and a good dollop of yoghurt, seems to set things right for whatever the rest of the day holds. Perhaps it’s the fact that such a breakfast is so precious a treat, as any fig grower will know just how fleeting figs are, but a perfectly ripe fig, plump and rubescent, seems to hold a certain enchantment that I never tire of. These recipes will ensure you make the most of fig season while they last! Read the rest...
March 28 2017
Easter in the Barossa coincides with the most wonderful Autumn weather, and some of my all-time favourite produce, making it the perfect time to share the table with family and friends. Read the rest...
