In my mind there is nothing that can surpass home-grown fruit and veggies for flavour, and the wonderful news is more and more people, including chefs, who have their own kitchen gardens, are subscribing to this. There is such a joy in being able to have a direct connection with the food we eat, not to mention the obvious nutritional benefits of eating just-picked produce. This movement shows no signs of slowing down and I couldn’t be happier that it is now ‘trendy’ to grow your own! Read the rest...
Always make pastry in the coolest part of the day. The amount of sour cream in my sour cream pastry will always depend on the flour used and weather conditions. I find it is difficult to make my sour cream pastry in a small quantity, so I recommend making the full amount when you wish to use it, then dividing the pastry in two and wrapping both pieces in plastic film. Chill one half in the fridge to then use in your recipe, and freeze the second piece to use another time, it freezes very well. Read the rest...
For so, so many reasons it’s important to ask the question, ‘how has my food been farmed’; understanding our contribution to food miles, supporting farmers doing the right thing in regards to landcare, supporting local businesses and farmer’s markets, buying meat that has had a good life and a good death, etc, but perhaps the most important aspect is the understanding of exactly what we’re talking about when we talk about food. This is what we choose to sustain ourselves with, grow our children with; knowing that food is so much more than something we pull off a supermarket shelf, and understanding the power our choices have on diversity and health, our own wellbeing and that of all those who make up the links in the chain of food production. Read the rest...
Creating meals with integrity is important for so many reasons - to connect with growing food on a deeper level, to nourish myself, to share occasions that will become special memories for me and my family and friends, for my passion in sharing a good food life, and for what has become my business on a day to day basis. Read the rest...
February 23 2016
News
As a patron of the delicious. Produce Awards, I am blown away every year by the produce presented for judging. With the ever-increasing amounts of dedicated producers, I cannot wait to see the quality and variety of produce nominated in 2016. Read the rest...
