Salt dough ornaments
Salt dough craft is one of those simple but effective tasks that you are permitted to feel smug about achieving. The mixture only uses three...
Flavours of Gingin Long Table Dinner
Too many times I’ve eaten at events touting local produce only to be disappointed that while the hero ingredients have a local connection, quite...
Marvick shines over east
A very proud Mark Andrew and Vickie Shina of Marvick Farm returned from their Eastern States junket last week armed with two new trophies...
Olives, Oil & Toil
If you’re dreaming of an olive grove your grandchildren can enjoy, then Maggie Edmund’s new book, Olives, Oil & Toil is a must read...
Raw-licious avocado cake
It’s feast or famine with avocados in our region and while supermarkets may boast avos on the shelf all year round the local season...
Mulberry Chia Jam
If you have a mulberry tree you are likely swamped with them right now.
I've made mulberry crumble, mulberry cake, mulberry syrup, mulberry ice cream...
Clafoutis or flaugnard? Either way it’s brilliant with berries…
For a long time I’ve been wanting to try making clafoutis – mainly because it’s a really fun word to say – however I discovered that...
Captivating tales…
It has been a while since I took the time to read a book, but my recent trip to Sydney for the Google News...
Meat saving heritage
Fitting in perfectly with our series on eating locally and in season, a sausage making workshop led by Vincenzo Velletri of Slow Food Swan...
Rosace a l’Orange
The unique presentation of this impressive stained glass orange cake also has extraordinary flavours.
Although the recipe may look daunting, it is basically an upside...
So many ways with olives!
Who knew there were so many ways to enjoy the humble olive? With trees around the region dripping with fruit that so often goes...
Vive la Flour!
If you’ve ever wondered why French baguettes and Danish pastries have a certain ‘Je ne sais quoi’ the answer is not simply your rose-coloured...
