Just a quick note to let everyone know that my gmail seems to have crashed. Could anyone who emailed me from May 8th onwards (and anyone else from now on), please contact me on the following email until the issue is sorted. : email@example.com Alternatively, phone or text 0408 569 423 Thanks Sally
Apologies for the scarcity of blogs of late, but we have been away, visiting Fiji and its wonderful, hospitable people. Lots of inspiration for food ideas also. It's difficult to capture the beauty of the islands in a photo, but here is one I love, from my favourite stopover in Savu Savu. More later...
This year son Alistair and I were privileged to be asked to participate in the Family Dinner function at the Melbourne Food and Wine Festival. Such an amazing Festival, fantastic ambience with incredible chefs everywhere. The dish we prepared on the evening of April 3rd was Charcoal BBQ Chicken. The rub for the chicken was … Continue reading Melbourne Food and Wine Festival
We’ve been experimenting with those wild green (wet) hops. The beer was ready for bottling within a very short space of time. A little taste of the liquid seems promising – a hint of hops but not too much. Of course there are the dregs from the base of the barrel (known as trub). We … Continue reading Working with those Wild Wet Hops
The lovely people in the class this morning rustled up a little High Tea together. Good company, some small bite sized treats of the sweet and savoury kind, made for a most enjoyable morning for Robert (chief washer-upper) and I……
Foraged fresh today from the banks of the Derwent River – wonderful organic hops! Robert has spent the morning most productively. There’s more than enough for making yeast for the bread during the months to come, as well as ample for brewing the beer. The aroma is astounding incidentally…..
We’ve been given some lovely quinces, the first of the season. Time to make quince cheese then! The now much-used recipe is in A Year on the Farm. I’ve given a table there for making the cheese in the microwave. It's less messy and far quicker than the stovetop method. Interestingly, same quinces, same microwave, same … Continue reading Autumn Produce – Rhubarb Wine and Quince Cheese
The official launch will take place at Fullers Bookshop in Hobart on April 13th at 5.30pm. In the meantime, the book (with all new recipes, more than 100 of them), due for release on March 20th, can be ordered online at the ABC Shop.
Yes, black gold indeed! We planted Tasmanian pepperberries outside the cooking school after the potoroos, wallabies and possums considered the vegetable garden we originally planted there were part of a lovely smorgasbord for their enjoyment. They are not so keen to feast on the pepperberries. This is the first year the bushes have produced so … Continue reading Tasmanian Pepperberries – black gold!
Well, look what just arrived!! My lovely publisher has sent me an advance copy of Ultimate Slow Cooker. The book will be available towards the end of March. I am very pleased with its presentation, looks amazing. This time there are photos of a great number of the recipes inside. Speaking of which, many thanks … Continue reading Ultimate Slow Cooker