In the Barossa we pick our quinces in April but even in the coolest parts of Australia, May would be the latest time for harvesting. You will know when to pick your quinces when their colour changes from a downy green to a sunshine yellow- MB. Read the rest...
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...
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