The Friday List

Despite all good intentions to have this list posted bright and early this morning – slow internet and a flat tyre on a lonely road combined to delay it somewhat… So here, just a little late, is a round-up of diverting reads and things to cook over the weekend. Plus a recipe for the above pancakes to make then eat in bed tomorrow morning while you read. You’re welcome.

The Friday List

Orange’s annual wine festival kicks off tonight and runs until November 1. The program is jam-packed with events at cellar doors around the hood, plus our best restaurants and more. Oh, and we are hosting two events here at the Farm Kitchen too, the first is a collaborative lunch with our neighbours at See Saw Wines on Sunday the 25th October; so if you are about why not come out for our Venison Pie and See Saw Lunch. We’ll all be on deck from 11-4pm, offering tastings and sales of See Saw Wines plus a venison pie and salads for lunch for $25. Give me a call or send a text to ensure a table – 0400 032 326.

Fruit sugars? Tick. I’ll definitely give these a go.

Instagram turns five this month, and here are the app’s top five most liked photos in those years. Clue – they all feature a Kardashian or Taylor Swift. Not a moody produce shot in sight!

I loved this post about managing ‘Christmas overwhelm’.

A third of vegetarians eat meat when drunk…survey says…Ha.

Seven achievable and everyday things we can all do to protect biodiversity in our food systems. Nice one Slow Food.

I only just stumbled across Made By Mary (written in both Swedish and English) and am in love.

Lots of gorgeous recipes and ideas here on Vanelja’s food page.

I love everything about this lemon curd, blueberry and peach tart (for a crowd).

And this coffee caramel tres leches cake looks pretty rad too.

And am printing out this recipe and saving it for summer – simple stone-fruit caprese, oh yum.

A sneaky peak inside the home and kitchen of one of my food heroes, Anna Jones.

Really enjoying the Spilled Milk podcasts at the moment.

Pip’s fluffy pancakes

Orange-based photographer and friend Pip Farquharson made these pancakes for breakfast at our last workshop and they were a big fat hit. Fluffy, sweet and really the best way to start a sunny Spring Saturday don’t you think?

3 eggs
2 tbsp caster sugar
200g self raising flour
150mls milk

Whisk the eggs and sugar until light and fluffy then fold through the flour and finally the milk. Heat a nob of butter in a non-stick fyring pan over medium heat and drop a good dollop of the batter in the pan, cook for a few minutes on one side (until bubbles appear) and then gently flip over to cook for another couple of minutes. Repeat with remaining batter (depending on the size of your frying pan you should be able to cook two or three at a time). We served these with natural yogurt and a good blob of homemade cumquat marmalade and they were DELICIOUS. But of course any of the below seasonal options would be great too;

– Cinnamon spiced rhubarb compote and toasted, crushed hazlenuts
– Fresh berries
– Slice bananas, honey and toasted, crushed pecan nuts.
– Fresh honeycomb and orange segments.
– Roasted vanilla strawberries with a little whipped cream or coconut cream.