Autumn time and figs, quinces, apples and pomegranates are the hero’s as the day shortens and the nights grow longer. Our White Genoa fig tree never fails to produce an abundant crop and this year the figs are large and luscious. This simple recipe transforms the figs into a sensual lemony, ginger and figgy syrupy jam that is perfect with toast, ice-cream or yoghurt or served with pancakes, warm tea cake or waffles. Pear shaped, brown, green or purple when ripe, depending upon the variety, pick when they are soft and dropping on the branch. But don’t wait to long as their sugar content increases rapidly and suddenly they will be over ripe, overly sweet and cloying. I hope you enjoy the indulgent flavour and texture of one on my favourite preserves.Read More . . .
For marmalade officados, this combination of grapefruit and lemon produces a deliciously sweet and tangy preserve. Our abundant Marsh grapefruit and Meyer lemon trees form the basis of many of my marmalade recipes. The Meyer lemon, slightly sweeter than other lemon varieties and with a distinctive golden yellow colour offset the intense grapefruit flavour. To get a ruby – blushed marmalade substitute yellow grapefruit with a ruby variety. 
Our abundant crop of Granny Smith apples are perfectly suited to drying. So simple to prepare. Just peel, slice, a quick easy natural pre-treatment with salt, lemon or lime juice and then into a dryer and they are transformed into a versatile and 
These pickled limes are hot and salty and sweet and sour all in one mouthful. Easy to prepare, the limes are pickled over two days, but don't dismay, the limes are soaking either in water or salt for most of this time. The final finishing only takes about 60 minutes.
The sweet tart ruby fruit of the pomegranate produces a spectacular jelly that will be prized by friends, family or on the show bench. Combined with Australia’s own 
This luscious and spicy chutney is easy to prepare and captures the summer sunshine and golden colour of sun ripened peaches. Fresh ginger, garlic and chilli add the zing and depth of flavour that makes this chutney different from traditional-style peach chutney. Our early ripening peach tree produces more than can be eaten fresh, so a batch of Peach and Ginger Chutney is made every year and served as an accompaniment to cold roast meats, ham, pork, chicken or turkey and presented at family BBQ’s throughout the year.