A walk across our sodden paddocks here a few days ago revealed a large patch of nettles.  Of course they need to be dug out, as my husband hastily reminded me. However - they are plentiful and free, and when I've been on radio on occasion, people ring in extolling the virtues of nettles. I … Continue reading Of Nettles and Such

This Saturday, 18th August there is a Vegetarian class here in our cooking school. Vegan dishes will also be prepared during the class. Two spaces have become available if anyone would like to attend.  If so, best way to contact me is to email sally@sallywise.com.au

Speaking of recipes of a by-gone era, here is a classic piece regarding bread baking found in Edward Abbott's "The English and Australian Cookery Book". (This was the first Australian cookbook, 1864.) It is indicative of an attitude of a by-gone era, amusing to look at now, certainly not a lifestyle to be recommended: "How … Continue reading Bread Baking in Colonial Times

Here are the two recipes I mentioned in my last post. (Several people have requested them.) I don't know if the ginger beer will work, but I'm hopeful. I did, I admit, add a tablespoon of powdered ginger for extra flavour and heated the mixture just to lukewarm to dissolve the sugar. That would help … Continue reading Ginger Beer and Anadama Bread – Recipes

People are very generous and often give me old cookbooks for which they no longer have a need. I really enjoy reading though them, the older they are the better. Above all else, I love baking bread so always peruse the yeast cookery sections first. Often the recipes are accompanied by anecdotes or prose that … Continue reading Anadama Bread

I really love a good baking tin, especially anything old and/or a bit different. For a few weeks now I'd been eyeing off an intriguing tin in an op shop. Strange looking thing with its two halves sticky-taped together, giving it a good likeness to a large garden slug or slater. I couldn't decide if … Continue reading The “Slug” Tin

I tend to get inordinately (and arguably illogically) fond of different pieces of cooking equipment, mixing bowls, rolling pins and platters. The white platter shown here is a current favourite for a weekly morning tea, filled each time with something hopefully tasty, slightly decadent and most importantly delicious to share with friends. Old fashioned favourites … Continue reading A Morning Tea Platter for Sharing

Turned out well, this wet hop beer, made in the Brewing class back in May and ready for drinking right now. Since the cheese making class here a couple of weeks ago, I've kept up making feta (it's a hard habit to break, so delicious). Here's a jar that I recently marinated for grandson Jacob … Continue reading Beer, Cheese and Many Things Sweet

Foccaccia 3 cups plain flour 3 teaspoons dried yeast 1½ teaspoons salt 2 teaspoons sugar 1/3 cup olive oil 1½ cups warm water, approximately 2 tablespoon chopped fresh herbs (such as rosemary and/or thyme) 2 to 3 teaspoons sea salt flakes Have ready a slab (or lamington style) tin 35cm x 25cm approximately. Mix the … Continue reading My Recipe for Foccaccia

Invited to a market at Primrose Sands yesterday so we headed out very early. On board were jam pans of bread dough ready to make foccaccia when we arrived, and the 16 litres of spiced pumpkin soup made the day before on Hester. (There were a lot of requests from people at the market for … Continue reading A Market at Primrose Sands