It's wonderful to make the most of Sydney the few weeks I’m here. While my weekdays are spent filming 16 hours a day, I relish in having the weekends off and getting to explore Sydney. Colin has flown up to spend the past two weekends with me and what fun we've had! Read the rest...
Fermenting and pickling are well practiced ways of traditionally preserving food beyond its season of picking. I’ve often mentioned how moving to the Barossa put me completely and absolutely in touch with the seasons, knowing when to plant and harvest, but perhaps the biggest part of that learning curve was knowing how to make the most of the food we grew, without letting anything go to waste. This is where fermenting and pickling step in as wonderful options to deal with a harvest of produce, that inevitably comes all at once. Having said it is a well practiced craft, it does take some commitment to ensure a delicious outcome, as with any living food product, things can easily go astray if not attended to. I’d thought I’d share some of my own discoveries from the years I have spent preserving food in this way. Read the rest...
Ralph and I were pretty chuffed to win Illustrated Book of the Year at last night’s ABIA Awards. And, to have Annabel Crabb and Leigh Sales to present was the icing on the cake! Read the rest...
We believe that any Sunday is worthy of spending time across the table with Mum, but especially so on Mother's Day. This menu has been developed around the idea of keeping things simple; a selection of recipes that not only show Mum how special she is, but that can largely be made ahead of time to take the pressure off the day and enable everyone to spend more time together. Read the rest...
At times it can be difficult to know which fruit and vegetables are in season because so many of them are available in store year round. But if we were to imagine we could all just wander out into our own vegetable gardens and orchards here's what we would have to choose from, in season, in Autumn... Read the rest...
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