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Oregano from my garden

by | At The Hearth

Summer in the garden! Our oregano has been thriving up the back near the Australian native trees. The word is derived from Greek, meaning mountain joy. I love how each stem flowers in its own time and as a few of them flower, we pick them and hang them to dry. Usually...

Artichoke

by | At The Hearth, Gluten Free

Artichokes come into season mid August (winter in Melbourne). This means eating seasonally – they are rich in Vitamin C to keep cold and flu at bay and full of fibre to keep you healthy.  Here’s just a few other reasons why artichokes are so good for you:...

Fennel

by | At The Hearth, Recipes

I love fennel! It is crunchy and slightly sweet and has an aniseed flavour.  Fennel is most often associated with Italian cooking, but other than soup, my family did not cook it. We used it in salads and cut it into little quarters, sometimes served on a cheese...

In the news

by | At The Hearth

I’m often asked to give talks about traditional cooking and/or run a demo cooking class where everyone can relax, hear about cooking delicious meals and enjoy a tasting.  If you or your group would like me to attend your function or event please contact me on 0407 687...

Eggplant

by | At The Hearth

Eggplant is one of the most versatile vegetables.  I just love it! Did you know that in Turkey, it was necessary for a bride to know how to cook eggplant at least 27 ways in order for her to be worthwhile to the husband-to-be. And in England the eggplant used to be...

Tapas

by | At The Hearth

Tapas are small portions of hot or cold food.  The tradition is believed to have started in Andalusia (a region of Southern Spain) where it is customary to “cover” the wine glass with a saucer to keep the flies out. Originally, small, free tapas were...