Roasted peach salad
Ingredients:4 small peaches, peeled and dicedJuice of 2 limes, about 1/4 cup juice2 teaspoons honey2 to 3 tablespoons diced red bell pepper1 tablespoon finely...
Potato, sage and cheddar galette
Ingredients:2 tbs olive oil2 onions, thinly sliced2kg potatoes, peeled, thinly sliced50g unsalted butter, melted, plus 20g extra to pan-fry200g mature cheddar cheese, grated1/4 cup...
Gingerbread hearts
Keep the kids busy in the kitchen making these cute gingerbread hearts. Great for gifts or decorations!
Ingredients750g self raising flour2 teaspoons mixed spice1 teaspoons...
Ice cream pudding
For all the flavour of a traditional Christmas pudding with a summertime Aussie twist try this ice cream version!
1 cup of mixed fruit1/4 cup...
Mushroom nut loaf
This nutloaf is fabulous for Christmas. It is great as a main course and served with fresh cranberry or apricot sauce. It can also...
Asparagus risotto
Asparagus is in season in the Northern Valleys and we are lucky enough to have our very own asparagus producer, Wootra Farm in Bindoon....
Nettle soup
This month I got adventurous in the kitchen and decided to have a go using the bumper crop of stinging nettles (Urtica urens) that...
Slow cooked beef brisket
Much as I would like to say this slow cooked brisket recipe has been passed down through the generations in my family, the truth...
Beetroot Kvass
To make Beetroot Kvass:
Use organic beetroot, wash well and leave the skin on (it contains valuable nutrients, bacteria and yeasts). Cut beetroot into 2...
Rack of lamb on black barley salad
Last time he cut up our Tanamerah Farm lamb, I asked Dan at the Gingin butcher to prepare some rib racks. They looked great...
Chestnut and Apple Soup
Velouté de chataignes
This classic soup has stood the test of time in France. A great winter warmer, this soup is a specialty of the...
Chicken tajine with preserved lemons and olives
Essentially the Moroccan version of a casserole dish, a tajine is an earthenware pot with a pointy lid. It is used to cook and...
