What’s in Store for this Winter?

As the season tightens on the farm, we can count on one hand the number of rainy days we’ve had in the last six months. We had some good growth from the last big rain fall well over month ago, but as each week goes by, and with no further rain, farmers across the state are getting nervous that a dry winter is looming....

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Recipe: Stuffed and Roasted Turkey Breast (or Pork Loin)

Recently I did an amazing Christmas cooking class with Barb La Ganza from Barbette’s Feast. I learnt so much and had such a fun time as well. Far from being stressed or worried about our Christmas Day spread, now I can’t wait to cook up a storm! One of the dishes that Barb demonstrated was a sensational stuffed...

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Thinking time… waiting to land the big one

I bought a fishing rod some time ago. It has pride of place in the garage: behind the golf clubs and the market BBQs; it sits next to the ice freezer, on top of the 30 odd bright yellow eskies that we use at the farmers markets; which, in turn sit behind the umbrellas and the six gazebos. You might think we have a big...

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Thai Beef Salad

I’ve been working on this salad for awhile and am now satisfied that it tastes just like a great version I used to get at a Thai restaurant in Crows Nest many years ago. (serves 4). Ingredients: 650g of Grass Fed Rump or New York steak Olive oil for brushing 3 cups salad greens 2 tomatoes, cut into 8ths 1/2 telegraph...

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Going Against the Grain

For maximum meat tenderness, it’s critical to cut your meat “against the grain”. The grain refers to the direction in which the meat fibre runs. If you carve with the grain, the longer length of the fibre makes the slice of meat chewy. Carving across the grain shortens the length of the fibre, making...

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