Tamsin’s Table, apple cakes and cinnamon knots

tamsin's table col2

Tamsin Carvan is one of my all time food heroes. In the 15-odd years I’ve been writing about food, cooks and chefs – her approach to cooking, style and generosity of spirit has inspires me more than anyone. I love Tamsin’s seasonal, considered approach to growing, cooking and sharing good food, and I love her…

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Sourdough donuts-5

Sourdough donuts, dogs and swollen creeks

Our great friends Sammie and Simon came to stay this weekend and, because the former had put in an advance request for donuts – that’s what I made. And inspired by another friend’s recent successes with sourdough donuts, I went down that road, and it was a good one. So to celebrate having visitors, a…

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Molly_MOK-2

My Open Kitchen Podcast is live!

Hello! It is with equal parts excitement and nerves that I’m writing to you today to say that the My Open Kitchen podcast is live! My lovely co-host Skye Manson and I have been working on this project for the past few weeks and are really proud to now have it ‘out there’ for your…

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veg and kraut-8

All about kraut

Erika Watson of Epicurean Harvest is a good friend to Local is Lovely and a regular guest at our workshops. With partner Hayden Druce, she grows superb produce on their small pot in the Blue Mountains and is a wealth of knowledge on preserving and storing seasonal excesses. So it’s with the greatest of pleasure…

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challah donuts

Savoury granola and day 1 of our workshop with Molly Yeh

Matcha fondue, savoury granola, challah donuts, marzapan kangaroos and tahini cakes with buttercream frosting…. Yes. Having Molly Yeh in our kitchen for three days was a sweet experience in every sense! Two weeks ago, super blogger and cake queen Molly Yeh  made the trip from her farm on the north Dakota-Minnesota border to ours just…

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sourdough scones

Sourdough scones

I’ve recently started on a bit of a sourdough journey and am hooked. Completely hooked on the whole process (which I’m documenting over on the lovely Mill House Kitchen blog if you fancy taking a look!). But the one thing I’m not so keen about is all the extra starter you seem to end up…

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Farm kitchen_June 2016-36

Winter soup for bonfires and frosty days

Sunday of the long weekend dawned bright and cold; my favourite kind of winter day, and so we invited a few mates around for a bonfire that afternoon. One mate in particular, the lovely Anna Derham, excelled herself by bringing out a huge vat of her amazing winter minestrone soup (recipe below) which we kept…

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Farm kitchen_June 2016-8

Lunch at the Farm Kitchen, July 16

Winter lunches at our Mandagery Creek Venison Farm Kitchen are my favourite – there seems to be a heightened sense of conviviality at our long table, the fire creates extra atmosphere (of course) and our guests always seem extra excited to come in from the cold and share a meal with us. And so it…

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Florence-39

Arrivo!

Hello! It’s been a while, too long since I posted here and I just wanted to pop in and say that there are many good things on their way to the blog, but between a three week working trip in Italy last month and some great new freelance work since returning home, I just haven’t…

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Food week 2016_forage

April Favourites

April has come, gone and now we are well into May – say whaaaaaaat? Honestly I feel like everything/one is on fast forward at the moment. So before we find ourselves in June; below are a few favourites from last month. I hope your April was full of good things to do/eat/read. Oh, and in…

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art class post opener

The Ordinary things, baking and Autumn light

I’ve been in the kitchen pretty much all of the past week, and have listened to many a podcast during this time, but one line from one show in particular really stuck a chord – it was Ruth Reichl, food writer and editor of great repute, talking to the team from Burnt Toast, and she…

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