Cooler weather means it’s times for greens and citrus in modern Australia. So much for ‘winter’: you will not be surprised to hear that...
Considerable variation in last week’s apples. The ugly ones – as you’re probably figuring out by now – were the better of the two. Yay...
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I suppose something comes over me occasionally when I’m ordering, so you end up getting a box full of purplish things. Very strange....
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This week’s rhubarb is outstanding. This sauce pairs well with pork cutlets, but also with any kind of cheese – the sharperthe better...
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I ought to have my head examined, ordering mandarins, oranges, carrots and pumpkins when I knew full well that the Socceroos were playing...
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Basically a spicy stew, but “tagine” sounds far more exotic. Especially if you throw around words like “couscoussier” and “Maghreb”. There’s lots of...
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This is the best sweet recipe I have ever invented. And that is really saying something. So maybe these dates aren’t the most...
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For those of you lucky enough to have purchased pork and fennel sausages this week. Note that cheap sausages won’t work – you...
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Fun to say, good to eat, easy to make. It means chick peas and spinach, but I have substituted silverbeet, as it goes further,...
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These Lebanese cucumbers from Richmond are continually delicious, which is something I never thought I’d say about cucumbers. And that’s why they keep...
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