By popular request from listeners is the recipe for the Ajvar discussed on ABC Tasmania Jams and preserves talkback yesterday As mentioned there, as eggplant is so expensive in Tasmania at present, I substitute chunks of zucchini  (minus seedy, pithy centre if large) for the weight of the eggplant (about 12cm chunks that is). I … Continue reading ABC Jams and Preserves Talkback – Ajvar recipe

What is it about a cat and an empty box? This is our Rose today, sitting wistfully outside the cooking school kitchen while we were baking and preserving inside. (She adores Robert and frets when he's not in very close proximity.) It seems it's not only cats that like these box-like spaces. If you look … Continue reading The cat and the possum

A little news today. At the end of June this year we will be taking some time for a break from the cooking school. There are still places left in the following classes if anyone would like to book: Bottling the Fruits of the Season - February 23rd Preserves (jams, cordials, chutneys etc) - March … Continue reading Cooking School News

For the first time in ages we had a Saturday morning free so finally managed to get in to the New Norfolk Market. Sampled some great food, such as an early lunch from the Chilean food stall. Watched on as bagels were being prepared at another. Looked delicious but we were too full to even … Continue reading New Norfolk Market fare

What a wonderful combination - preserving season and school holidays. With tomato relish, raspberry jam, barbecue sauce, sweet chilli sauce, apricot chutney, kasoundi, lemon cordial and more needing bottling off in the cooking school, Charly and I decided to make biscuits while that other boring task was done. A specific plan was formulated - she … Continue reading Fun in the Kitchen, summer style

If you happen to have a prolific crop of zucchinis (we we do from just three plants), here are a couple of recipes that will help out. Zucchini , Corn and Parmesan Soup This soup is really tasty. I accidentally added Mozzarella instead of Parmesan. I thought that was a shame so added both – … Continue reading Excessive Zucchinis? Try these two recipes!

So here we are home again after an exhilarating few days in Canberra. We met a staggering array of absolutely incredible and inspirational people, who are doing amazing things in their respective communities and way beyond. As for me, well - first thing in the door (within 5 minutes) - mix up a dough. I … Continue reading Australian of the Year adventure

Here's a tip - don't forget to use your slow cooker in summer. It's 35 degrees here and rising, so dinner tonight is to be slow cooked Butter Chicken (recipe in "Slow Cooker 2" or "Complete Slow Cooker"). No need to turn on the oven or hotplates, all of which would increase the temperature in … Continue reading Slow summer cooking

The first of the year's Bottling classes here yesterday. Today - after the cleaning is done, time to get going again. Zucchini slices, red cabbage and onions to be pickled, also Mangel Wurzels, and greengages galore (yum!) left to bottle. With friends coming to visit, just enough time to mix some dough to make bread … Continue reading Bottling time again!

I really do wish I wasn't so easily distracted. With leftover milk from the cheese making class last weekend, I started out making a double batch of Halloumi. Lost concentration, and the temperature soared above the required 45 degrees C. Oh well, determined not to waste perfectly good Tasmanian milk, I let it rise to … Continue reading Curds and Whey