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Hugh Fearnley-Whittingstall’s chickpea, potato and kale curry
Hugh Fearnley-Whittingstall is a British chef, famous for the TV show ‘River Cottage’ and his support of real food, local and seasonal foods, and humanely produced livestock . Fresh from the garden:...
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Moroccan carrot dip
Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is...
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Our Bondi olives
These olives were picked from our own trees here at Bondi at the end of February and beginning of March this year. They spent about 2 months brining, both black and green, separated by harvest date...
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Warm salad of Nolans Road chickpeas, kale and Greek yoghurt
We love our Nolans Road organic Kabuli chickpeas – they’re so fresh they only need about half the cooking time of normal chickpeas – and so worthwhile doing from scratch! Dee Nolan suggests soaking and...
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Lavash crackers
We always need something to mop up our soups, sauces, dressings or dips – or simply a scrumptious blob of egg yolk! Recipe source: adapted from a recipe in the book Home Made by Yvette Van Boven...
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Autumn salad with crunchy croutons
We play around with all sort of ingredients in our salads, and this autumn we’ve had beautiful watermelon radishes to include too, as well as the most more-ish spicy croutons. Fresh from the garden:...
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