I think it’s only fair to say, that a marriage as long as the one I have had with Colin, depends upon a good sense of humour, and no one can make me laugh like he can. It’s not always the kind of belly laugh that a single incident might offer, but more that he knows exactly what my sense of humour is, and taps into that with a wit and confidence that speaks of our long history together, so that not a day goes by when I don’t get a giggle out of something he’s said. -MB Read the rest...
My appetite is always the first thing to let me know that Winter is here! I find myself spending more and more time in the kitchen, both because of the shortened days preventing most outdoor activities, but also to enjoy the ‘slow food’ nature of Winter’s produce. Stewing, braising, roasting and poaching are such satisfying ways to cook food that warms from the inside out. Take the fast way around to slow food with the latest recipe to join my online recipe collection: Read the rest...
Leeks are a vegetable I always give space to in my kitchen garden, as tender young leeks are so different from the fat, over-mature specimens shops often offer. Young leeks add an extra dimension to slow-cooked winter foods and there is nothing like their buttery fragrance, filling the kitchen with warmth when the weather is at its coldest outside. Although pencil leeks are now more widely available in major city markets, at the wrong time of year they can still be woody in their centre so I have always opted to grow my own for the assurance of picking them at their very best. Home gardening can change opinions of previously passed over vegetables in an instant, and never more so than with the comparison of a tough old leek past its prime, to the sweetest, melt-in-your-mouth leek just picked from your garden. -MB Read the rest...
Oh, there have been many! But on our most recent trip to Italy, we had been recommended to a restaurant on the coast near Brindisi called Miramare di Michele; unpretentious and full of families and general hubbub and very relaxed service. With a platter of Crudo Mare - the seafood so fresh and just opened to order; all raw on a tray of ice; prawns; mussels; squid; clams; oysters and scallops accompanied by a bottle of extra virgin olive oil and a lemon - and it was perfection. Followed by caserecce with vongole and mussels and tiny tomatoes and trofie with gamberetti, the very red small prawns on a tomato base; food of such flavour and freshness. I will never forget it. -MB Read the rest...
June 01 2017
News
I cannot tell you how excited I am about a very special upcoming event at the Farm Shop, with proceeds going towards bringing a very special guest to Australia. Read the rest...
