It’s not really been the winter for comfort food, but the recent cold snap had me all keen for some slow cooked deliciousness, a big fire and good company - plus a nice glass of red! So out went the invitations and voilà, braised shanks in red wine were on the menu.

ING...

Life on the farm continues from one season to the next, with us waving goodbye to the longest and hottest summer I can remember.  For those who are climate change deniers it was apparently hotter in 1910,  but happily I wasn't there to swelter on that occasion. This h...

These school holidays have flown by.  We've had a lot happening with visitors, lamb marking, Mungery picnic races and a whirlwind of catch ups and get togethers.  Which I've totally loved, mainly because (drought aside) Spring is just the most glorious time on the fa...

The recent rains have definitely fallen into the too little, too late category; but they have created a grassy green tinge that makes my step oh, so much lighter.  The joy of getting outdoors and seeing the animals hit that greenery for the first time is uplifting.  Th...

This recipe was sent to me by a fellow farmer by the name of Ben Smith whom I met on a communications course a year or so ago. Their family are wheat farmers to the north of here. I have attached the picture of the recipe because its charming and reminds me of Mum and...

This is a tried and tested recipe from way back in the dreamtime. I was reminded of it recently when I was perusing "The Cooks Companion" by Stephanie Alexander. As she says its an old fashioned soup (my recipe comes from Nanna Queenie, but they are almost identical).

I...

MARINATED LAMB RACKS

3 racks of lamb

1 tablespoon minced ginger

1 tablespoon minced garlic

2 teaspoons garam marsala

200ml olive oil

2 teaspoon tumeric

chopped fresh coriander

zest from 1 orange & 1 lemon

6 curry leaves

METHOD

Mix the marinade ingredients together, and after sco...

The perfect winter pre-dinner snack with drinks for when you are having friends around. You can cut back on the harissa if you like and use a teaspoon of curry powder in its place if you're worried about the kick being too powerful. Its a great party food for kids as w...

Sometimes the shortcut is the not just easier way, its the best option. That's what I think anyway when it comes to making a curry from scratch. Take it from me, leave it to the professionals! Recently I discovered "Curry Traders" www.currytraders.com.au. An award winn...

Is it Ragout or Ragu?  They are pronounced the same (ra-GOO), but they’re different. Ragouts are more like a slow braise using large pieces of meat, like a stew. 

A ragu is typically made with minced meat such as you find in a Bolognese sauce.

I love both rago...