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 »
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 … Read more »
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 … Read more »
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 »
Virginia White
We at the Triangle love sharing food and recipes with our family and friends. Food is what connects us to each other and the world we live in. Seasonal usually means inexpensive for us as there is a glut somewhere we can share in. This salad was inspired by seeing whole heads of cauliflower for $2 (admittedly at Woolies). The Walnut slice is a great one for the repertoire to share with a … Read more »
Cobargo Cooks for Syria
At Well Thumbed Books last month we celebrated Syrian food with a view to helping the displaced children of war-torn Syria. We raised over $1200 in not much more than an hour, feeding a pop-up crowd of very generous donors.
We were inspired by the fund-raising concept of CookForSYRIA. Their story first started as a simple supper club, where a group … Read more »
