Easy stone fruit tarts by the always beautiful Call Me Cupcake.
Morning all! The Friday List has been a bit sporadic recently but it’s here today and I think, full of really great reads and things to cook. I’ve also thrown in a recipe for the above quince chutney posted earlier this week on Instagram and FB, and a few pics from some great new projects I’ve been working on with Cumulus wines‘, Tiny Tribe magazine and Aussie Farmers Direct. It’s been a busy but productive couple of weeks and I’m really looking forward to sharing more from these guys in the future.
Wishing you all a wonderful weekend. We are hosting a full house at the Farm Kitchen tomorrow so actually, I’d better get back to cooking for that…Thanks for reading. Sophiex
Take the judgement out of food choices – yes! I agree with everything Simran Sethi says in this interview via The Field Guide.
Love love love this blog. A new discovery this week and already a favourite.
Very excited to be included in this line up; profiles of people involved in Orange’s food and wine community, which was compiled in celebration of our upcoming F.O.O.D Week festival.
I’d really love someone to make this for my lunch today.
Am going to bake this pear cake on Sunday to take out to family day at the Millamolong Polo, it’s always a fun day. If free and in the area, you should come too!
There’s a lot of talk about authenticity floating around blogland at the moment…I’m feeling a bit underwhelmed about it all but did really like this post by My Darling Lemon Thyme. Go Emma! And thanks for that soup recipe, it’s on the board for this weekend.
An ode to bread by Eat this Poem. Loved this.
1kg medium sized quinces
1kg caster sugar
2 tsp vanilla paste
1 tsp ground cinnamon
7 star anise
2 tbsp yellow mustard seeds
300mls apple cider vinegar
1 cup white wine
1 tsp sea salt
Halve and core the quinces but don’t peel. Then cut into small cubes and place in a large, heavy-based saucepan. Throw in three or four of the cores for extra pectin and colour then squeeze over the lemon juice then cover with one litre of water. Bring to the boil then reduce heat and simmer for one hour, or until the fruit is nice and soft. Drain (reserve the cooking liquid) and set aside for a moment. Place the sugar, vanilla, spices, vinegar, wine and sea salt in the saucepan, pour in the cooking liquid then bring this mixture to a rolling boil, stirring every so often so the sugar dissolves. Cook for five minutes to reduce and intensify the syrup then add the quinces back into the pot. Cook at a boil for about 20 minutes or until the mixture is thick and syrup-y. Transfer into sterilised jars, seal tightly then turn jars upside down to cool.