Recipes

Tomato Passata

Thursday, May 14, 2020

Capture the essence of summer ripened tomatoes in this traditional Italian passata recipe. Just three ingredients, tomatoes, basil and salt and three simple steps, pulp, bottle and preserve. Then into the pantry for storage until needed. Its simplicity, intensity and vibrancy stand proud in the pantry.  Waiting for its  central role in many of Italy’s favourite dishes that are so revered.    Read More . . .

 

Green Tomato Chutney

Tuesday, April 14, 2020

Capture the fresh lively flavour of green tomatoes and apples in this traditional English style chutney. The aromatic flavours of good curry powder and turmeric adds a touch of the orient, arousing the senses with a twist of the lid. For home gardeners, there’s always a kilo or two of green tomatoes left on the vine when it’s time to pull-up the plants in preparation for the autumn planting. Those precious few kilos produce an artisanal batch that will be on everyone’s wish list. The intoxicating aroma of the orient will permeate the kitchen as it cooks and seduce all with its charismatic fragrance.   Read More . . .

 

Drying Limes

Monday, December 02, 2019

Drying limes and other fruit and vegetables is one of the easiest ways to preserve your abundant harvest. Using a dehydrator, within a few hours, winter harvest limes will be transformed into an intensely flavoured and tangy cache for use throughout the year. Its fragrance, from the concentrated oils in the skin, will tease your senses. Turn summer spritzers and other aperitifs into works of art with slices of dried limes, garnished with fresh mint, dainty blue borage or bright yellow nasturtium flowers. Alternatively frost the rims of your next Whisky Sour or Margaretta glass with crushed salt and dried lime or use as a creative garnish on cheesecake, pavlova, citrus tart, lemon meringue pie or ice cream desserts.    Read More . . .

 

Rhubarb and Raspberry Jam

Tuesday, April 02, 2019

Rhubarb and raspberries, companion fruits from spring through to autumn, make an irresistible combination for jam connoisseurs. Although it’s simple to make, it’s a bold jam. Big flavours, generous chunks of fruit set in a melange of raspberries and the colour of deep glistening rubies. It marries the sweet rich raspberry flavour with rhubarb's underlying touch of tartness. Whether it’s served on the breakfast table, for afternoon tea on freshly baked scones and rich airy cream or as part of dessert, your rhubarb and raspberry jam will be the ruby red jewel of the table.    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. And where does it's tart flavour come from?  It contains high is levels of naturally occurring oxalates.   Read More . . .

 

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.

   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.

Preparation time: 15 minutes
Assembly time:    15 minutes
Quantity:              1 x 350 ml jar

Preparation

Sterilise sealable glass jar and lid
Pick basil leaves just prior to preserving

   Read More . . .
 

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.  

   Read More . . .