parsley

Maugers Meats And Other Oxtails

Maugers Meats And Other Oxtails

Every now and then, if you’re like me, you get a craving for meat: maybe because we don’t seem to eat as much of it as we used to. Well anyway, a few weeks ago, as mentioned in an earlier post, we had a very pleasant food and wine weekend in the Southern Highlands with good friends. And one of the places we always visit when we’re in that part of the world is Maugers (pronounced Majors) – a small, family owned, butchery in Burrawang – and the perfect place to delight that craving.

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Three Little Classics

Three Little Classics

I know I’ve talked about Elizabeth David here before, and what an inspiration she has always been for me, her food and writing evoking a satisfyingly delicious life, filled with fresh ingredients and flavours that were a part of her every day living. Her descriptions of what she was cooking and journeys to local markets and quiet provincial villages has always made me want to dive into the pages and be apart of her journey of discovery with food and wine. 

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Roast Fennel, Caramelised Lemon and Blood Orange Salad

My daughter Hayley loves fennel - but only cooked, never, never raw. Me, I’ll eat it however it comes. Anyway, I decided not to be selfish and came up with a fennel salad to pleased us both.

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Chestnut Soup

To prepare chestnuts first slit the shell, with a small sharp paring knife, and peel it away. Bring the chestnuts to the boil in a small saucepan of cold water. They are ready as soon as the water boils. Left any longer they’ll go grey. Not very appetising. Remove the pan from the heat, then take out one chestnut at a time and slip off the papery skin. Now you can start on the soup.

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