Verjuice is simply unripe grape juice, picked ahead of the winemaking season while the grapes are still astringent. David has made ours with Zinfandel crop thinning’s, a nice little nod to our waste-free ethos here at Tinja...
A yearly quandary, what to do with the surplus of summer fruits about to pass their prime? Jams of course, but how about something to accompany the salty, savoury cravings that come with the summer heat – welcoming the humble relish....
The classic French crustless tart, Clafoutis, made with a thick batter poured over fresh cherries, was one of the original desserts on The Zin House menu. Traditionally made with unpitted black cherries, this matches Kim’s style and our regional produce availability perfectly....
We glaze hams all year round, a big fat quality leg ham on the bone is a crowd-pleaser for any event. But ‘the ham’ really comes into its own at Christmas time. This recipe goes one better and encourages the use of all your old jars...
Inspired by the abundant Mulberries adorning the trees of The Zin House at this time of year, Pastry Chef Janine is showcasing their true beauty in harmony with a tried-and-true Frangipane Tart....