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Hello, I’m Sophie Hansen, a food writer and farmer. On our farm four hours west of Sydney, we raise deer according to holistic practices. This blog is a collection of recipes and resources for people who love supporting their farmers by sourcing, sharing and celebrating good seasonal and local food. Because it’s lovely!

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Delicious, simple and comforting - this cherry cobbler is my kind of baking. Basically just a sponge topped with fruit then baked and sprinkled with sugar; it’s the kind of thing your Gran might have made for Sunday lunch. It tastes honest and good and like proper puddings should. And because it’s the depths of winter and we’re all cold and in need of something homely and tasty - here’s the recipe for you to make it too. This is a winter stand-by at our house and makes good use of our dwindling supply of bottled fruit. Actually, I must remind myself to read this post on the next stinking hot December morning when setting out to bottle another year’s stash, as a reminder of how welcome and valued each jar is. This recipe is an oldie from the blog archives and comes via @lesley_theorangeregionalcook. We originally ran it using apricots but you could also use any preserved (or tinned) stone fruit, sliced apples, dollops of jam, poached pears, quinces, rhubarb or any fruit that’s handy and good. Plus, like all things, it’s even better baked and served in a beautiful handmade bowl, this one from Convent Lane Pottery via @hawkesgs . Fruit cobbler 120g butter 120g caster sugar 2 eggs 250g SR flour 1/3 cup (6 tablespoons) milk Preserved cherries, apricots, plums or peaches Heat the oven to 180C and butter a shallow baking dish. Cream the butter & sugar together until light and fluffy. Add the eggs one at a time beating well between each addition. Add the flour and milk and mix together to form a fairly stiff cake batter. Spread this mixture over the base of the dish. Arrange pieces of fruit over the batter leaving gaps here and there. Don’t worry if a bit of juice comes with it, it makes the cobbler more moist. Bake in the centre of the oven for 30 minutes; test some cakey bits with a skewer to make sure they are cooked through. When the cobbler comes out of the oven immediately scatter it with more caster sugar. Serve at the table straight from the oven and dish with cream or ice cream. #myopenkitchenstories

Friday in the kitchen; the first wattle, the last of the bottled apricots and a jar of blood orange margarita mix to take to and share with a friend this afternoon. Happy weekend, anyone else super happy that it’s Friday? x

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Hello, I'm Sophie Hansen, a
food writer and farmer (or at
least married to one). Read More…

‘LET’S BE FRIENDS!’

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