Seasons

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…

Mussels are a wonderful summer treat and can be found along the coast and inland waterways of Perth and the Southwest. Chilli mussels are of course a much-loved dish but try this delicious recipe…