Yes, verjuice does tend to make an appearance in my cooking more times than not. It is such a versatile ingredient, giving that ‘lift’ to food that our palate searches for. I’ve had so many people say that using verjuice makes them feel like they are eating in a restaurant! It can be used in marinades, vinaigrettes, to add to custard or jellies, as a deglazing agent for anything panfried and most simply as a very refreshing drink, poured over ice. Read the rest...
Moving to the Valley and being surrounded by ever changing seasonal produce has always been my greatest inspiration, and that in turn has allowed me to learn my craft by trial and error and I’ve gone along from one idea to the next. That is the Barossa way of life to me; being inspired by and utilising what is at hand. And we have plenty to choose from here! Read the rest...
February 19 2016
News
As an ambassador for the Stephanie Alexander Kitchen Garden Foundation, I would love to share an invite to Paul Bangay’s Open Garden Weekend 2016. This is the Foundation’s major fundraiser to support their work in bringing pleasurable food education to children, and a unique opportunity for garden lovers. This is the first time the garden is being opened in all its autumnal glory, and all proceeds go to SAKGF. A great day for all! To purchase tickets, head to https://www.kitchengardenfoundation.org.au/stonefields Read the rest...
Colin and I went to a Fringe show in the Garden of Unearthly Delights last Monday. It was the opening night of Velvet; what a show it was; such fantastic energy; it was really quite extraordinary. Marcia Hines was full of energy and very entertaining; it’s definitely a must for those looking for a show to see. Adelaide is never as alive as it is when the Fringe Festival is on! Read the rest...
We are so lucky to have access to the growers we do here in the Barossa, I don’t think it’s something that can be contrived. A strong food culture develops organically over time, based on the day-to-day lives of the people that make up the community. The Barossa has such a rich diversity of produce that it has naturally allowed and encouraged an ever-growing tapestry of food-based ventures, but all of them are steeped in a common history. That’s the key; there must be substance that sits behind what appears idyllic. Read the rest...
