For 2 portions 250 g thick cut bacon 2 slices of bread, torn into chunks 1 garlic clove 3 tbs sherry or red vine vinegar 1 tbs Dijon mustard 1 tbs chopped tarragon leaves 1 tbs chopped chives 4 tablespoons olive oil Salt and freshly ground pepper to taste 4 cups torn curly endive, washed [more]
Curly endives and radicchio are two crops in the lettuce family with a slightly bitter taste. They are great mixed with other salad leaves or with a sweet honey dressing. Endive leaves get more bitter the longer they are subjected to sunlight, radicchio even changes the colour of it’s leaves from red to green when [more]
Why the cape gooseberry and do we really have them in the garden!? Yes! When I discovered that Julia had planted a Cape Goosebery in the garden I suffered an intense bout of nostalgia. As a child, the house we stayed in for summer holidays at the Gold Coast had a Cape Goosebery growing in [more]
Mary Ann Grant (inspired by Yotam Ottolenghi) Ingredients 20g unsalted butter 1 tbsp olive oil 1 large red onion, peeled, halved and cut into 1cm-thick slices (170g) Squash or pumpkin (about 1.2kg), peeled and cut into 3cm chunks 30g pumpkin seeds 1¼ tsp nigella seeds 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground [more]
The Blue Star Metropolitan Sustainability Awards were hosted by Randwick Council this month at Little Bay in Sydney. Organised by the Keep NSW Beautiful campaign, it was a day of inspiring speakers, delicious food and a really interesting group of people, councils, parks, community centres and independent agendas. The speakers’ subjects: the Return and Earn – [more]