Our Blog
When fresh asparagus hits the markets, when it’s time to slow roast quince, when the best oysters splash out of the sea, I’ll be here to write about food, thoughts, new ideas, and refreshers on the old classics.
You Say Potato!
You Say Potato! Ooooh, it’s potato weather! So many recipes, if I could spend the winter just cooking potatoes for dinner every night, the three months wouldn't be enough! Mashed, roasted, chipped, hashed, layered with onions & cooked with stock, diced with garlic &...
Brothl
Beanies & scarves have taken the place of sun hats & toggs and the footy is in full swing. There’s hot chocolates & porridge, chilly mornings and weekend sleep-ins. It’s hibernating time, including nourishment from slow cooked hot pots & puddings, so let's get the...
Easter Eggs!
Did you know that every year on Easter Monday, the townspeople of the Southern French town of Haux crack more than 4500 eggs to make a giant omelet that feeds more than 1000 people. The origin of this tradition dates back to when Napoleon and his army were traveling...
FigJam
Let’s get the Fig outta here! Fresh figs, baked figs, made into a jam, in a pudding, on a pizza, in my mouth I will cram. Every day, every way, in a crumble, in a pie, go look in the shops, Play eye spy! Choose the figs that are not too soft, have a little give, but...