Good produce needs so little doing to it, which means you’re never at risk of overcomplicating things. Seasonal produce also allows you to get to know the rhythm of the seasons, how to delight in fruit and vegetables picked at their best, truly ripened and full of flavour. Working with nature always tastes better than working against it- MB. Read the rest...
For any keen homecook scouting out tonight’s dinner options online, an iPad has become a virtual essential for recipe browsing and space efficient reading in the kitchen. And where there’s an iPad amongst the ingredients and wooden spoons on your kitchen bench, it makes sense to have an iPad stand to further aid easy reference of your favourite recipe. Especially when said iPad stand is in the shape of a chopping board!- MB. Read the rest...
As part of my "Favourite Things" tour for this year's Tasting Australia, I took a lovely group of guests to the Barossa Regional Gallery to see the incredible grand pipe organ that now graces it's hall. Amanda McInerney, who was part of the group, has written a blog post about the visit; a read I'm sure you'd all enjoy. Amanda was rightfully blown away by the organ, as I'm confident you would all be if you ever have the chance to visit!- MB. Read the rest...
If choosing fennel bulbs from your green grocer or farmer’s market look for a shiny, white bulb with tightly bound internal layers. Fennel that is subject to transit is more likely to be marked on its outer layer so remove any damaged parts before you begin cooking (no need to worry about this with home-grown produce though). It is always worth checking the firmness of the uppermost fronds on the fennel as a good indication of the bulb's freshness too- MB. Read the rest...
As the walnut is full of oil, its potential for rancidity is high. It is really only on tasting that you will know whether a nut is fresh or rancid. There should be some natural bitterness from the tannin that protects the nut but it should be in balance with the ‘meat’ of the walnut and a rich nutty flavour should be left in your mouth. There is a trick to resurrect rancid walnuts though, and that is simply to dry roast them for 6 – 8 minutes in a hot oven- MB. Read the rest...
Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox