In the lead up to the silly season we thought it might be nice to remember the basics. Here are Maggie's tips to help things go as smoothly as possible in your kitchen with an increase in social butterfly-ing! Read the rest...
At times it can be difficult to know which fruit and vegetables are in season because so many of them are available in store year round. But if we were to imagine we could all just wander out into our own vegetable gardens and orchards here's what we would have to choose from, in season, in Spring... Read the rest...
I have to tell you how thrilled I am with our new cider; it's quite unlike commercial ciders I've tasted but it's even more than I had hoped for. In having the apples hand picked whilst perfect (not a 'bad apple' in the whole bunch) and all of heritage varieties and then fermenting it traditionally by the 'charmat' method. Read the rest...
Handpicking from our own Heritage orchard has been a dream of mine from our very first days in the Barossa; the literal fruits of heartfelt labour, picked at their peak of ripeness. Our orchard offers me the chance to share old fashioned flavour beyond our own table, and that is the essence of what I strive for. Read the rest...
I find it can be all too easy to forget to eat enough salad greens throughout the colder months, and even more so with smaller people at the table, but Vino Cotto seems to remedy both situations. A favourite in our kitchen is sautéing diced eggplant with onion in a little olive oil and then using the Vino Cotto to deglaze the pan. Or try roasting baby beetroot in olive oil until just tender and splash with Vino Cotto before serving as a beautiful salad on its own, or spruced up with rocket and walnuts. Read the rest...
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