Recipes

Best Ever Plum Syrup

Friday, February 01, 2019

This easy plum syrup with its intense flavor and colour will disappear before your eyes becoming a family favourite in no time. Be prepared to make extra bottles to feed the families obsession with this healthy fruit sensation. Use as a topping and pour liberally over ice-cream, yogurt, waffles and pancakes. Make old fashioned milk shakes or a luscious vitamin packed plum smoothie. Mix it in with fresh seasonal fruits, add to pie and custard bases or churn it into a plum ice-cream or gelato. Versatile, bursting with goodness and so so simple to make. It will become a pantry staple in no time.    Read More . . .

 

Rhubarb and Orange Jam

Saturday, January 19, 2019

A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety.    Read More . . .

 

Red Hot Chilli Peppers: Dried

Saturday, June 30, 2018

Capture the intense spicy pepper-like flavor of chilli using one of the oldest and simplest preserving methods – drying. Using a home dehydrator or the oven is a quick fool-proof  method that doesn’t rely on weeks of intensive summer temperatures with relatively low humidity that’s required for the traditional open-air method. Dried chilli develops an earthy, woody and nutty flavor complexity that is rare among other herbs and spices. Substitute dried chilli in recipes throughout the year, make your own special chilli powder blend with dried ground cumin, garlic and oregano or grind finely to make a hot chile powder.    Read More . . .

 

Golden Sweet Corn Relish

Sunday, July 23, 2017
Tall rustling stalks swaying gently in the summer breeze never ceases to excite. When the cobs are fully formed with each perfectly shaped golden kernel, its pick’n time.   Read More . . .
 

Basil Preserved in Oil

Saturday, April 08, 2017
Basil and oil,  two timeless ingredients, are the basis of many traditional Mediterranean recipes, family favourites as well as our own inspired creations.  Capture the intense aromatic flavour of basil over summer and early autumn when it is abundant for use throughout the year. The salt, as well as enhancing the basil flavour, creates an unfavourable environment for bacteria to grow, while the oil seals the basil from air and bacteria. Preserving in oil, also known as conservare sott’olio  in Italian cuisine, is a common and versatile preserving method for many of their anti-pasta specialities. Preserved basil can be used wherever you would use salt, oil and basil in salads, salad dressing, pasta and gnocchi, soups and casserole. As little bit goes a long way and it makes a perfect culinary gift.
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Quick Method Dill Cucumber Pickles

Sunday, January 22, 2017
Crisp dill pickles infused with garlic and black peppercorns marry perfectly with hot and cold smoked meats and seafood. Thriving in the summer heat, pickling cucumbers need to the picked and processed daily. This dill pickle recipe is quick and easy as no overnight soaking in brine is required. For a firmer texture add 2-3 grape leaves or 6 - 8 sour cherry leaves to every 4 cups of pickles.   Read More . . .
 

Strawberry Jam

Thursday, January 07, 2016
Capture the fragrance and taste of summer with this lusciously rich strawberry jam. Spread lavishly on hot buttered toast, an English muffin or a croissant and this preserve will be an all time family favourite. Using only three ingredients, this strawberry jam recipe is so easy to make that you will want to make a couple of batches over summer, when the strawberries are in peak season and full of flavour. These jars of summer sunshine are a perfect homemade gift to say thank you or just to share with someone special. 
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4 Fruit Marmalade

Wednesday, July 15, 2015
Start the day with this classic marmalade and spread some sunshine and goodness on your favourite toasted breakfast bread. These simple steps show you how to make your own unique marmalade using the complementary citrus flavours of grapefruit, sweet oranges and lemon combined with green cooking apples. The result is unique and reminiscent of the English 17th Century marmalades which were made from a combination of pippins (apples) and citrus fruits. Happy Marmalading!
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Pickled Chillies

Monday, June 29, 2015

The ancient art of preserving with  vinegar is still important today as it was yestayear. Preserve your favourite chillies using this very simple and effective traditional method.  Preserved chillies can be used to add some zing to sandwiches and wraps, salads, and anti pasta  and cold meat platters platters. Extra jars can be made for culinary gifts or to transform your kitchen or panty into a culinary paradise.

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Pomegranate and Apple Jelly

Wednesday, June 24, 2015
The sweet tart ruby fruit of the pomegranate produces a spectacular jelly that will be prized by friends, family or on the show bench. Combined with Australia’s own Granny Smith apple, this jelly is simple to make and can be served as a sweet or a savoury preserve. Spread it on toast, crumpets, pancakes or toasted muffins or serve it as an accompaniment for hot or cold roasted meats or game. Either way, next harvest you will be making an additional batch. An ancient fruit, celebrated in mythology, literature and art, the current resurgence of the noble pomegranate pays homage, once again, to its beauty, culinary versatility and its health properties.   Read More . . .