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

Wednesday's morning tea platter. Lime infused flan, filled with lime curd and yoghurt cream. The limes were picked fresh from the tree early this morning, and the berries and currants from the garden half an hour before the flan was served. These were then drizzled with a little of the jostaberry jelly I made last … Continue reading Wednesday Morning platter

I've had a few requests for the recipe for the steamed bun dough: Steamed Bun dough 4 cups plain flour 3 teaspoons instant dried yeast 6 teaspoons sugar 2 teaspoons salt 4 tablespoons vegetable or canola oil 1½ cup warm water Mix the dry ingredients together, then make a well in the centre and pour … Continue reading Steamed Bun Dough

Great time at the Taste of Tasmania Festival last week, so many excellent dishes and drinks for the tasting. The first thing we sampled was a plate of steamed Taiwanese dumplings - pork, beef or vegan varieties on offer, sensational! I am not into tofu, but the vegan mushroom/tofu version was my favourite of the … Continue reading A Little Taste of the Taste of Tasmania Festival

Hot, hot, HOT here in this little corner of the Valley - 32 degrees in the shade of the front deck at present, and rising. Out watering early, and then a little pruning and digging for a couple of hours, makes you realise how beautiful the Valley is at the moment. The variation in colours … Continue reading The Berries of the Derwent Valley

It's beginning to look a lot like .... high summer here in the cooking school kitchen. After spending several hours at the Taste of Tasmania this morning, it was time to come home and deal with the jostaberries picked yesterday. I admit to feeling rather virtuous after a double batch of jelly was in the … Continue reading Berry and Currant Season arrives in Tasmania

A privilege and an honour, and truly unexpected. I plan to make the most of the opportunity to progress specialised cooking programmes in the community at local, state and hopefully national level (details to be revealed soon). https://iview.abc.net.au/show/australian-of-the-year-profiles-2019/series/0/video/RK1859C023S00

Special request from the lovely cook extraordinaire Annabelle White from Auckland radio this morning. Hardly a person I have ever met who doesn't love a good, tasty potato dish.  Here are two from my books: Hoppel Poppel From "A Kitchen in the Valley", published by HarperCollins/ABC Books, 2016 Serves 4 to 6 German in its … Continue reading Hot Potatoes!

Here are the recipes mentioned this morning in a discussion with the lovely Annabelle White in Auckland NZ Pineapple Relish   1kg chopped fresh pineapple flesh (or equal weight in tinned) 2 small onions, peeled and chopped 250g chopped red capsicum 2 teaspoons finely grated fresh green ginger root Juice of one lime 1 red … Continue reading Pineapple Relish, Kasoundi and Overnight Pav

One of my favourite people coming to visit today. What a marvellous reason to cook! Just some old fashioned favourites. There's to be the usual hot scones and fresh-made raspberry jam and cream for morning tea. One of the best slow cookers I own is filled with spiced pumpkin soup, to be served with focaccia … Continue reading When a lovely friend comes to call