Capture the essence of summer ripened tomatoes in this traditional Italian passata recipe. Just three ingredients, tomatoes, basil and salt and three simple steps, pulp, bottle and preserve. Then into the pantry for storage until needed. Its simplicity, intensity and vibrancy stand proud in the pantry. Waiting for its central role in many of Italy’s favourite dishes that are so revered. Read More . . .
A simple and easy rhubarb jam to use up Spring’s abundant bounty. This delicious jam with chunks of rhubarb and citrus overtones is a delight to make. Spread thickly on toast, crumpets, croissant or your favourite breakfast bread or pastry. Use a generous dollop on scones with cream as an alternative to traditional strawberry jam, use as a tart, pancake and crepe filling or serve with ice-cream, cheesecake or waffles. A truly versatile jam that won’t last long in the pantry. Although most often eaten as a fruit, rhubarb is actually a vegetable. Oh, and is there a difference between red and green rhubarb? Apart from the colour difference, they taste the same. They are just a different variety. And where does it's tart flavour come from? It contains high is levels of naturally occurring oxalates. Read More . . .
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.
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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. Read More . . . 
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 nutritious snack . The natural fruit sugars are concentrated during the process and offset the characteristic slightly refreshing flavour of the Granny Smith. Named after Maria Ann Sherwood , the Granny Smith, with its Australian heritage has become an Aussie icon. Put some dried apples in the lunch box, take on road trips and nibble on instead of sugary snacks or mix with other dried fruit and nuts for a treat while hiking.They can be enjoyed any time of the day and any time of the year.
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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.Originating from the North Indian Punjab region, noted for its pallows, biryani, qorma (korma), haleem and nihari these home preserved pickled limes are a wonderful addition to your next curry night.
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The fragrance of kaffir lime and lemon grass is teamed with the chili zing to make this wonderfully fresh and vibrant jelly. The tart clean flavour of the faithful Granny Smith apple underpins the vivacious citrus and chili tones. Jazz up your next roast lamb or roast pork with a spoonful or two, serve with cream cheese and crackers or for something different try it with smoked salmon. A fabulous addition to the pantry; a taste explosion just waiting to happen. For chili lovers – add more chilies to taste Read More . . .
Preserve the abundant tomato harvest with this classic tomato chutney. Its long slow simmering produces an intense tomato flavour that epitomizes summer and the mustard and curry powders contribute to its unique flavour. Special thanks to my mother-in-law for sharing her prized family recipe. Thick and chunky, its versatility is outstanding. It enlivens and enhances hot and cold meats, is indispensable at BBQ’s and can transform the humble sandwich. Enjoy each loving and addictive spoonful.
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Apricots, the queen of stone fruits with their intense, tangy yet contrastingly sweet luscious flavour, make a truly magnificent jam. There is excitement in our household as the apricot season approaches. Born out of the cold of winter, early spring buds, coaxed by the warmth of the changing season, produce delicate blossoms which are magically transformed into “golden eggs" filled with an intense golden orange nectar This simple recipe produces an full flavoured apricot jam that will become a household favourite.
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