With the vines slowly beginning to take form, Kim has been eyeing off the early leaves in the vineyard for an old favourite - dolmades. She always heads straight for the Muscat vines as these are larger at this time of year, while still having a...
Right now is the perfect time for a fine tempura batter made simply with white wine and flour to dunk the leaves in, fried till crisp and served with a little sea salt – and more white wine of course....
An abundance of fresh leafy greens are always the most welcome sign of spring in our gardens. Not to be overlooked for their flavour or versatility, young greens, say it be rocket, spinach, sorrel or stinging nettle, can be just the tang you’re looking for...
Nothing says 'home-cooked comfort meal' quite like the humble potato, yet it doesn't take much to elevate this staple ingredient to a whole new level. In fact herbs, cream & a stint in the oven will do the job in this case....
When life gives you oranges, make marmalade. At least that's one of our favourite ways to use the orange bi-product from our fresh cold pressed orange juice. Once considered old fashioned, marmalade is making a come back of its own accord as more & more...