Autumn

A Roly Poly Pudding is a classic British dessert that gives you all the comfort of a saucy, sweet steamed pudding without the many hours to wait. Although traditionally made with jam instead of…

This beautiful cake came about from the gift of some barley from the Schmidt family in Light Pass, located in the Barossa Valley, South Australia. Barley has a naturally sweet nutty flavour and is…

Couscous is often mistakenly thought of as a grain but it is tiny balls made of semolina, which is a type of hard wheat flour; in effect, it’s tiny pasta. The couscous you buy…

Stuffed cabbage rolls are an Eastern European winter comfort food tradition for very good reason. They take a little time to prepare so perhaps one to save for the weekend but they’re worth the…

This is my go-to quick pickle base recipe for when I either need to use up those rapidly aging vegetables in the crisper drawer before heading to the farmers market or I’m wanting to…

After returning from a recent visit to Gully Gardens in Angaston, South Australia with bags of beautiful dried fruit and reading about the history of fruit in the Valley, I couldn’t resist making this…

Literally translated as ‘fried stuff you like’, Okonomiyaki is probably best described as a veggie pancake. Whole restaurants in Japan are dedicated to this dish alone and there are many versions that can include…