It’s the beginning of cherry season in the Southern parts of Australia and it’s time to make pie. These lovely little pastries or hand pies are a two-bite seasonal delight that heralds in the much anticipated West Australian stone fruit season. The addition of buckwheat flour and cardamom give them a ‘Christmasy’ taste-connection to Eastern European baking traditions where cherries are a beloved fruit in the dessert kitchen; and the nigella seeds, an interesting savoury note to round off the…
My past Swiss mother in law was a wonderful cook, so when I entered the family she undertook my education in Swiss cooking and baking traditions with great spirit. Christmas biscuits are a much-loved…
It’s truffle season! The best way to really enjoy fresh truffle is to simply serve it with plain, richly enhanced carbohydrates such as pasta, potatoes, rice or even toast. Mac ‘n’ Cheese is the…
When I think about fresh produce in Western Australia my thoughts immediately centre on the South West region. It’s where I’ve lived and worked most of my adult life however this small part of…
Native to the coastal rainforests of Queensland and New South Wales and enjoyed by early colonists, fingerlimes look a little like a small pickled cucumber in shape growing up to 12 cm long with…
Late Summer, leading into Autumn is a perfect time to enjoy this light and fresh tasting soup when the weather starts to cool and salads start to feel a little monotonous. This lovely soup…
Easter is a Spring event in the northern hemisphere but here in the southern hemisphere, we’re surrounded by falling leaves, apples, quinces, figs and pumpkins. Like a good pumpkin scone, the addition of sweet…
