When guests to the farm bring special gifts, the only way to honour their generosity is to prepare something special for them to eat.
This is my interpretation of the classic French ‘tarte au citron’ or better known as a lemon tart. A relatively easy tart to make..
This is one of those recipes I have developed over a number of years and is a mix-mash of ideas, ingredients and cookery styles. It..
Making traditional barbequed ribs, is generally a long and slow process, where ribs are dry or wet marinated for many hours and then..
Winter has well and truly arrived on the farm and with the rain and cold comes the arrival of the citrus season. These wonderful fruits..
This week saw the release of the latest edition of “The Bridgetown” newspaper that is intended to highlight some of the people and..
This week has been a difficult one for me as D1 was once again away from the farm, in Perth. Although D2 tries his hardest to keep me..
Risotto is one of those quintessential Italian dishes that many adore but very few attempt at home. I personally believe that this is..
Summer is the season of plenty, when the orchard and vegetable garden is overflowing with produce. Of course, eating fresh produce at..
January is peach season in Australia and on the farm. Although there is nothing better than fresh, ripe peaches eaten straight from the..