On Sunday I spent time with my great friend Di Wark making a chandelier for the shed out of plants from her garden and mine; I was nothing more than the helper and then we all had a simple lunch of pheasant and chestnut soup, cheese and fruit bread from the Barossa markets finished with my lemon curd and meringue -MB. Read the rest...
If we were to imagine we could all just wander out into our own vegetable gardens and orchards, here's what just-picked produce we would have to choose from in the months of Winter... Read the rest...
Winter is the best time for tea and toast - and that means jam takes a starring role on the breakfast table once again! Read the rest...
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...
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