The vitality of orange makes it a very important ingredient in my cooking. I use orange juice in my everyday marinades for pheasant and put the rind into game pies. I make pasta with orange rind, as well as salads, cakes and desserts. I add orange rind to the perfect scrambled eggs or when serving kalamata or green olives tossed in extra virgin olive oil. Read the rest...
On Saturday night, Colin and I were able to get to the last show of the Adelaide Cabaret Festival. We met with friends at La Buvette in Gresham Street; just around from the Festival Theatre for a glass of wine and a plate of terrine and salumi and croque monsieur. We then saw Kate Ceberano and Paul Grabowsky perform 'Long Songs'; a truly magic end to the festival -MB. Read the rest...
I take my weekends whenever I can these days, but Sundays are usually family days, spent with Colin and our daughters and their children. There is always food involved of course, the requests volley between Roast Barossa Chook and the simplest pasta based on what’s in our garden at the time. Everyone’s involved in the cooking process so the day is as easy as possible with very few plans needing to be put into place beforehand -MB. Read the rest...
Spending time in my garden is my favourite way to wind down. I’m not sure if it’s the fact that my time becomes completely unstructured in the garden, or my having my hands buried in the soil that has the required effect, but something definitely shifts for me when I surround myself in nature -MB. Read the rest...
Since I’ve been back from Sydney where I was filming the second season of The Great Australian Bake Off, I’ve done nothing but catch up on work, but yesterday Elli was doing a big corporate event at the Function Centre with a Disney theme and I couldn't help but swing past. It was the most sophisticated Disney event you could possibly have; and I was particularly impressed with this mickey mouse head made completely out of beautiful red roses! -MB. Read the rest...
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