Also known as pineapple guava, feijoas are more commonly known and embraced by our Kiwi cousins across the ditch. Tasting like a combination of pineapple, strawberry and quince, their heady perfume lets you know when they’re ready to eat. Enjoy them as a fresh fruit in the same way as a kiwifruit, or use them in old-fashioned desserts such as crumbles, pies and this gorgeous jelly dessert. Ingredients (Serves 6) 650 ml non-alcoholic apple cider ½ cup caster sugar 4…
Easter is a Spring thing in the northern hemisphere but here in the south, we’re surrounded by falling leaves, apples, quinces, figs and pumpkins. Like a good pumpkin scone, the addition of sweet pumpkin…
Australian Salmon is a firm white fish with a stronger taste and that can dry out, but is wonderful when fried, cooled and marinated in vinegar and spices in the Mediterranean / Latin American…
Jamaican food is a melting pot of influences. These pasties are based on the empanada-style pastry called Jamaican patty, which is normally filled with spiced meat but is substituted in this adaptation with prawn…
The pastry base of this rustic recipe has a deliciously earthy flavour and is wholesome and sturdy enough for many other types of fillings. For example, in summer, you could substitute the kale for…
When we first contemplated the purchase of a property in Pemberton, one of the positives of the location we ended up buying was its close proximity to the Cascades. The series of limestone shelves…
A traditional German dish called ‘Himmel und Erde’ that originated from the Southern German word for potato, erdapfel or ‘earth apple’ inspired this recipe along with our beautiful new season West Australian potatoes. Potatoes…
