Eating the humble radish

Eating the humble radish

Eating the humble radish I remember my mother made radish roses for the salad on Sundays during the summer with the other produce from our garden. Lettuce, cucumber, tomatoes, spring onions and beetroot were the mainstays. We also grew peas and beans, but they were...
Hints for pressing and curing olives

Hints for pressing and curing olives

Hints for pressing and curing olives Suzy Sharpe, who designed and manages the Sustainable Macleod website, phoned me the other day with a question about olives that I could not answer. I then phoned David Strutt who has a wonderful olive grove at Arthurs Creek, and...
Sally Wise’s Plum Sauce

Sally Wise’s Plum Sauce

Sally Wise’s Plum Sauce Congratulations to Mikoto Araki who won this months #inseason #cookoff with her recommendation of Sally Wise’s plum sauce recipe. Ingredients: 3kg damson or other dark plums, washed (or greengage plums) 1.5kg sugar 6 cups cider...
Silverbeet Dolmas

Silverbeet Dolmas

Silverbeet Dolmas Congratulations to Emily Willocks who won this months #inseason #cookoff with her silverbeet dolmates. Emily noted that she usually uses roo instead of lamb and often likes to use red rice. Thanks for a great recipe Emily! 50g minced lamb 1 cup rice...
Festive ice bowl

Festive ice bowl

Festive ice bowl Making a festive ice bowl to hold prawns, ice cream, or other frozen desserts can be a lot of fun, especially with children or grandchildren. Take: 2 stainless steel bowls of the same shape, one larger than the other fresh flower petals and leaves...
Taking stock: the wonders of lovage

Taking stock: the wonders of lovage

Taking stock: the wonders of lovage What is lovage? Making your own stock is a sure fire way of avoiding certain ingredients such as MSG, palm oil, wheat, emulsifiers, and flavour enhancers found in many commercial stock cubes and powders. Simply grow the culinary...