David Willcock’s Tortilla de patatas

RECIPE BY: David Willcocks Chef & Owner, The Surly Goat, Hepburn Springs Some dishes are greater than the sum of their ingredients. This little beauty, is greater than the sum of its two key ingredients…that’s right, count them again, two ingredients. When the recipe is this simple, it really is all about the produce. Forget about…

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Annie Smithers’ Green Tomato Pickle

An absolute must in my pantry. This pickle is fantastic with cheddar and thick slices of bread, but even better with grilled haloumi cheese and soft Turkish rolls. 2 kg green tomatoes 6 large onions 300gm coarse sea salt 1.2 litres white vinegar, plus extra to blend 1 kg raw sugar 1 teaspoon cayenne pepper…

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Valli Little’s ROAST CHICKEN WITH WINTER FRUITS

This special breed of chicken ranges in size from 2kg to 4.5kg. Adjust the cooking time according to the size of your bird. SERVES 8  |  PREP TIME  20 mins   |   COOK TIME Approx 3 hrs INGREDIENTS​ 4kg Milking Yard Farm Chicken 2 tbs chopped thyme leaves, plus 3 extra sprigs 100g unsalted butter, softened,…

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Alla Wolf-Tasker’s Spring Salad with Asparagus with Tarragon Aioli

Asparagus, broad beans and globe artichokes form a trinity of special vegetables that come together in spring. Pre-cooked and refreshed they simply need a bit of love in butter to make a delicious warm spring salad. If you like, add the crunch of a tempura-battered baby zucchini and its blossom. The tarragon aioli glistens as…

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Alla Wolf-Tasker’s Blueberry Pancakes

Makes: 10 – 12 Ingredients: Plain flour – 200g Baking powder – 1 teaspoon Bicarbonate of soda – 1 teaspoon Buttermilk – 450ml Butter – 1 tablespoon, melted Eggs, free-range – 2 large Milk – 100ml Blueberries – 100g Vegetable oil – up to 150ml  Preparation: Using a sifter or fine sieve, sift flour with…

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Andrew Stone’s Carrot and Pinenut Muffins

Muffins are quick to make and the batter should be mixed as lightly and as little as possible. Buttermilk or yoghurt helps to keep the mixture light. Savoury muffins are a good way to use up those few carrots, zucchini or leaves of spinach you might have left in the bottom of your fridge. Diced…

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Alla Wolf-Tasker’s Ragout of Wild Mushrooms

Russians have always been mad about mushrooming, and their literature is full of stories of mushrooming parties. Mushroom season was eagerly anticipated every year, my parents and their friends returning from mushroom-gathering expeditions with boot loads of boxes laden with slippery jacks and pine mushrooms. The tiny ones were most in demand, the chore of…

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Annie Smithers’ Tomato Spaghettini

We’re not all as fortunate as Annie to have a selection of heirloom tomatoes in our garden.  While you are here why not seek out Mt Franklin Organics instead? Well known for his heirloom tomatoes and pumpkins, Florian Hofinger of Mt Franklin Organics also supplies a good variety of other seasonal vegetables, herbs and berries.…

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Jonai Farms Rare-breed Pork Slow Braised with Cabbage

“We respect what our farming hero Salatin calls ‘the pigness of the pig’, and our animals are free to roam, root, and wallow as they would in the wild. We think it’s unconscionable to choose meat from an animal that has lived its life in pain and misery so it could end up on our…

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