Working with a local market, in season, means you are less likely to be spending extra on storage. Just those 2 things - transport and storage - can be enough to put artisan producers out of business and although that is a loss based on finance, I think the cost of never accessing locally grown produce, picked in season, is something of far greater value that we all need to consider every time we shop -MB. Read the rest...
The unmistakable flavour that is the common thread to all that Maggie creates is not something that will ever alter - it’s always about the flavour! But, next time you’re craving your favourite edible indulgence, you’ll need to keep an eye out for our new packaging; the richness of tradition has a brand new look! The new design will be rolling out on to shelves over the coming months, with Maggie’s release of this season's Extra Virgin Olive Oil to be the first of the range to be wearing the new look - on shelves this week. Read the rest...
To sterilise jars that are to be used for storing or preserving food, wash the jars and lids in hot, soapy water, then rinse them and place them in an oven at 120C for about 15 minutes to dry out -MB. Read the rest...
Visitors of the Orchard House can immerse themselves in the food culture of the Barossa in so many different ways, from wine and individual cellar door experiences, to our local Farmer’s Market, cooking classes, food and wine tours, or simply dining in one of the many local restaurants where an array of locally influence is easily recognisable in the dishes -MB. Read the rest...
Writing cookbooks is an amazing way for me to share so much more beyond recipes, it’s as much about my life in the Barossa and the philosophies that have been nurtured by where we live -MB. Read the rest...
Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox