Zucchini and pea fritters

Jody Vassallo

1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint

Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.

Heat oil in a frying pan and … Read more »

Marinated chicken with coconut chutney

Jody Vassa

A few things about these drummies. Firstly, to ensure they cook evenly on the BBQ, make sure you score the thickest part of the leg. A couple deep diagonal cuts will do. Dilute the yoghurt a little as it helps the marinade stay on the chook. Lastly, make extra chutney as it is divine and tastes  great on everything, and it is suitable for all doshas, which is a bonus!

1kg chicken drumsticks, scored
… Read more »

Pine Mushroom Ragu


I love autumn: it’s my favourite season of the year. Time to take a ramble through a pine forest. Go early in the morning after rain at this time of year and hunt for pine mushrooms, also known as Saffron Milk Caps. Go with an experienced hunter. Now pumpkins of all shapes and sizes are appearing on roadside stalls. Inspiration to make pumpkin gnocchi with the classic pairing of sage butter sauce. And ending this autumnal feast, one … Read more »

Pumpkin Gnocchi

800g pumpkin
140 g all-purpose flour
1 egg
salt and pepper to taste
nutmeg to taste
60g butter
8 leaves of sage
60g grated Parmigiano Reggiano cheese

Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or until starting … Read more »

Vegetarian Rolls

Central Tilba School Kitchen Garden

1 kg ricotta cheese
500g grated cheese
Bunch spring onions (chopped)
Bunch parsley (chopped)
3 bunches spinach or silverbeet (chopped fine)
Salt and pepper
18 sheets puff pastry (cut in half)

Sauté spring onions and spinach/silverbeet in oil.
Mix remaining ingredients together in a large bowl then add sautéd onions and spinach.
Lay ingredients in strips on pastry … Read more »

Ceviche

Stuart Absalom

Christmas at Green Gables B&B was always a little bit special. We often had guests who simply wanted to be away from home, or overseas travellers, so it was important to make it special and homely. Preparing and serving a well-planned Christmas dinner was the focus. These two recipes are from our time at Green Gables—the first, as seafood is so fabulous in this area; the second I still make as it’s great for gifts, can be made as a log cake or as small, round, individual cakes and is delicious.

Ceviche

750 … Read more »