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...
It may be our ongoing involvement with The Good Food and Wine Shows this year, or perhaps the chill of winter, that has everyone asking for my sour cream pastry recipe, so I thought I'd mention it here to make it even easier to find. I love this pastry and use it on a weekly basis. It's my default pastry if you like, and works with both sweet and savoury recipes. And I know how many times you hear or read the words 'fail proof' when it comes to cooking, but it really is. It might be the perfect timing for a homemade pie this weekend? Read the rest...
I need to honour two very dear souls who passed away last week, friends who have left a measurable void for all those who loved them; Alan Saunders and Chris Jackman. Alan was known and loved by many as the voice of Radio National. We meet at the first Symposium of Gastronomy and I was immediately struck by his incredible intelligence and unerring kindness of spirit. And his voice. What a truly beautiful voice. Chris can be most succinctly described from my point of view, as generous to a fault. A chef and baker extraordinaire, he was such a talented soul and a beautiful dancer. I will miss both of them enormously, as will all who had the good fortune of meeting them. Read the rest...
Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox