Recipes

Figgy Jam with Ginger

Sunday, April 09, 2017
Autumn time and figs, quinces, apples and pomegranates are the hero’s as the day shortens and the nights grow longer. Our White Genoa fig tree never fails to produce an abundant crop and this year the figs are large and luscious. This simple recipe transforms the figs into a sensual lemony, ginger and figgy syrupy jam that is perfect with toast, ice-cream or yoghurt or served with pancakes, warm tea cake or waffles. Pear shaped, brown, green or purple when ripe, depending upon the variety, pick when they are soft and dropping on the branch. But don’t wait to long as their sugar content increases rapidly and suddenly they will be over ripe, overly sweet and cloying. I hope you enjoy the indulgent flavour and texture of one on my favourite preserves.
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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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Grapefruit and Meyer Lemon Marmalade

Monday, October 03, 2016
For marmalade officados, this combination of grapefruit and lemon produces a deliciously sweet and tangy preserve. Our abundant Marsh grapefruit and Meyer lemon trees form the basis of many of my marmalade recipes. The Meyer lemon, slightly sweeter than other lemon varieties and with a distinctive golden yellow colour offset the intense grapefruit flavour. To get a ruby – blushed marmalade substitute yellow grapefruit with a ruby variety.    Read More . . .
 

Kaffir Lime and Chili Jelly

Tuesday, June 14, 2016

The fragrance of kaffir lime and lemon grass is teamed  with the chili zing to make this wonderfully fresh and vibrant jelly. The tart clean flavour of the faithful Granny Smith apple underpins the vivacious citrus and chili tones. Jazz up your next roast lamb or roast pork with a spoonful or two, serve with cream cheese and crackers or for something different try it with smoked salmon. A fabulous addition to the pantry;  a taste explosion just waiting to happen. For chili lovers – add more chilies to taste   Read More . . .

 

Tomato Chutney

Tuesday, March 29, 2016

Preserve the abundant tomato harvest with this classic tomato chutney. Its long slow simmering produces an intense tomato flavour that epitomizes summer and the mustard and curry powders contribute to its unique flavour. Special thanks to my mother-in-law for sharing her prized family recipe. Thick and chunky, its versatility is outstanding. It enlivens and enhances hot and cold meats, is indispensable at BBQ’s and can transform the humble sandwich. Enjoy each loving and addictive spoonful. 

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Apricot Jam

Monday, February 15, 2016

Apricots, the queen of stone fruits with their intense, tangy yet contrastingly sweet luscious flavour, make a truly magnificent jam. There is excitement in our household as the apricot season approaches. Born out of the cold of winter, early spring buds, coaxed by the warmth of the changing season, produce delicate  blossoms which are magically transformed  into “golden eggs" filled with an intense golden orange nectar  This simple recipe produces an full flavoured  apricot  jam that will become a household favourite. 

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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 . . .
 

Peach & Ginger Chutney

Saturday, April 04, 2015

This luscious and spicy chutney is easy to prepare and captures the summer sunshine and golden colour of sun ripened peaches. Fresh ginger, garlic and chilli add the zing and depth of flavour that makes this chutney different from traditional-style peach chutney. Our early ripening peach tree produces more than can be eaten fresh, so a batch of Peach and Ginger Chutney is made every year and served as an accompaniment to cold roast meats, ham, pork, chicken or turkey and presented at family BBQ’s throughout the year.


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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 . . .