Since returning home from Chateau de Gudanes in the south of France I’ve been dreaming about, and missing, the intensely flavoured and perfumed fruit of the area.
The heirloom tomatoes were extraordinary. I’ve never tasted anything quite like them, and the stone fruit, every bite a joy. It was produce at its best, seasonal, ready to be enjoyed without elaborate preparation, or presentation. Read More
It’s been a while since I’ve posted, not intentionally, as it’s been a busy year. I’m off next week overseas for about 7 weeks for business, so the family aren’t coming, and I’ve been slightly worried about how my husband is going to feed himself (opening a bottle of wine is not a problem). But when faced with a saucepan and the stove, he’s confused, and takeout is not an option in our family. We just don’t do it. Read More
Recently my husband and I had the pleasure of visiting Quicke’s in Devon: the makers of our favourite cheddar cheese. And, even better, were invited for a private tour of the Home Farm. For me it was like being a kid in the world’s best lolly shop.And inspired by their cheese I’ve included a recipe I developed after returning home. Read More
I was introduced to ‘Nduja a couple of years ago while I was working on a project for a boutique butcher. He had just started stocking the brand Salumi Australia; they were making it as part of their range of delicious salumi. He asked me to come up with a recipe using ‘nduja, and so I did. Read More
For me, using produce when it’s at its seasonal best, and a good price, is just common sense, and I very rarely shop with a recipe in mind, taking inspiration from the fresh produce in front of me. When I see plums I always buy some, just a few to start when they are expensive, and as the season progresses, I purchase buckets. Then after I’ve made jam, and a few cakes, I start to think of different and savoury ways to use them Read More
This summer has been an unusually hot one, and I’ve sort of lost my appetite for anything that needs time to cook, even the barbecue has lost its appeal, there’s only so much charred food that I can take. I fluctuate between wanting to eat food with gentle flavours, a little something poached in a flavoursome broth, or perhaps a spiced dish that will tickle my taste buds and wake up my palate, but without fiery heat – there’s enough of that happening outside. I’m finding we’ve been eating more vegetable based dishes, accompanied by some sort of grain. They fit the mood right now, and the vegetables around have been gorgeous, particularly from organic Moonacres Farm. Read More
I discovered this tart whilst reading The Alice B Toklas Cook Book first published in 1954. For those who aren’t aware Alice shared her life with Gertrude Stein in the first half of the 20th century living in Paris. Fredrich (not his real name), an Austrian, was employed as their perfect servant and cook, and was engaged to Duscha, a friend of Gertrude and Alice’s. According to Alice, one day, the devil, in the guise of a dark eyed beauty, met and fell in love with Fredrich, and threatened to kill him if he didn’t marry her instead. On the day of his disappearance (it seems Fredrich was quite weak) we find Alice, Gertrude and the weeping Duscha, enjoying the Tender Tart he baked as a parting gesture, with a cup of tea. Read More