With spring well and truly upon us, the sun has finally returned and warmth is being restored to the Bridgetown farm soil. The warming..
Beef Wellington is one of those over the top meals that very few people attempt at home, simply because time is often precious to many a..
A galette is a style of freeform rustic tart originating in France. It can come in a savoury or sweet flavour and be filled with..
Last night Adam and I enjoyed a wonderful evening attending the Bridgetown Historic Society’s – After Dark Historic Tour which was held..
Late autumn and winter is endive season, a weird vegetable that most people in Australia have no clue what it is let alone how it might..
As a prelude to our ‘Bridgetown in the Winter’ cooking classes which will feature – tarts, flans and pies, I thought I would share my..
For many people (especially those with experience of living in cooler climates) Autumn is a special time of the year. It is when the days..
Yesterday was a wonderful, clear autumn morning in Bridgetown, with not a cloud in the sky. It made for a pleasant change to very crisp,..
Although many people will be familiar with traditional ravioli, savoury pillows of joy – floated in soups our bathed in a rich pasta..
Here is a simple dessert that will use up the last of the hot cross buns you may have laying about the kitchen and is sure to be crowd..