Recipes

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 . . .
 

Tomato Kasundi: An outstanding Indian chutney

Monday, January 19, 2015

Summer ripened tomatoes with this blend of aromatic spices produces a rich and intoxicating Indian chutney. It’s simple to make and adds colour,  the wow factor and crowning touch when served as an accompaniment to an Indian meal or BBQ. Make it while the tomatoes are plentiful and store in the pantry. This recipe was passed down in a past work colleagues family for generations and shared with me some time ago. This recipe is truly a “gift”, special thanks to Donna’s mum.   Read More . . .

 

Sweet Chili Sauce

Thursday, June 26, 2014

Sweet chilli sauce captures the colour and vibrancy of summer. Just a splash or a dash, either as an ingredient or as an accompaniment will add a zing to a variety of your favourite dishes.The annual spring planting of several chillies varieties in our kitchen garden always produces an abundant harvest. By autumn, the sweet chilli sauce ritual commences with kilos of fresh bright red chillies, ginger and garlic being chopped and simmered in vinegar to extract their pungent and robust flavours. This multi-award winning recipe will produce almost 2 litres of silken chilli sauce in just 60 minutes.    Read More . . .

 

Classic Plum Jam

Sunday, February 02, 2014

Plum jam is a classic family favourite. When plums are plentiful, make your own plum with this simple recipe. The rich flavour of plums and the high acid and pectin content produces a good set, simply and easily every time - even if you are a beginner. Plum jam can be used beyond morning toast or sandwiches. Enrich your next family roast gravy with a teaspoon of jam, or use as the filling is Swiss rolls, fairy cakes, jam button biscuits or serve with ice-cream.    Read More . . .