I had cause yesterday to think about making a form of gluten free bread that could be served with pesto and aioli.  Time was short, no time to make an actual loaf, so I varied the Naan bread recipe from my book "From My Kitchen to Yours" (in which all the recipes are gluten free … Continue reading Gluten-free Focaccia Bread

Not so long ago a friend told me about a bun that a bakery used to make to which he was very partial.  It carried the rather peculiar title of Elephant's Foot Bun.  I asked him to describe it and then set to work putting a recipe together - getting him to test taste to … Continue reading Mulberry Elephant’s Foot Bun

For those who read the last blog about the plums, I neglected to talk about the mulberries that also grow on Michael's farm at Plenty.  He has several trees full of them and they are the best I've seen in decades, truly - bursting with juice and full of flavour. Now I don't normally bottle … Continue reading Mulberries

It is time for plums again so this week have been seeking them out.  I needed badly to make some worcestershire sauce, as well as about 10 kilos for a bottling class here. By chance I'd heard of a fruit farm not too far away near the township of Plenty in the Derwent Valley, and … Continue reading Plums – Worcestershire sauce

Also from the Woden Boat Festival - the batter I used for the fish proved very popular.  It is a recipe with a history. Many years ago (about 40) an old fisherman's wife gave me this recipe.  She was one of the last permanent residents of Maria Island, an exceptionally good cook, and this recipe … Continue reading The best batter ever

Last weekend saw the magnificent Wooden Boat Festival in Hobart.  The theme in the food theatre centred around the use of beautiful Tasmanian fish and I was asked to give a presentation on sauces that might accompany species. By far the most popular with the tastings was Strawberry Chilli sauce.  It is delicious served with … Continue reading Wooden Boat Festival and Strawberry chilli sauce

This week has seen the arrival of some old apple crates, discarded by a friend, that we are going to convert to beds for a kitchen garden - herbs and all sorts of vegetables ready and close at hand for use in the cooking classes.  Our other vegetable gardens are quite a distance from the … Continue reading New addition to the yard

Apricots are in their prime at the moment and so many have found their way into the preserving jars and jam pot.  Normally I make apricot chutney of course, to serve with meats, or mixed with sour cream to serve with chicken schnitzel or to add to a meatball type mixture or casserole ….. it's one … Continue reading Mango and Apricot Chutney

A couple of days ago we had a preserves class here at the cooking school.  Part of the morning tea is always scones, fresh baked during the class and served with the jams we are making. I was asked if I'd ever made the recipe using cream and lemonade.  I had, a couple of times … Continue reading Lois’s Soda Water Scones