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Our specialty is seafood where we take a pared down approach. Less is better. And over the last decade we have been working out how to best cook freshly gathered funghi. Then there are recipes which we have used successfully over many years. These are adaptations of recipes we have taken from books and we will give you our source. Mostly these will lead back to another book.

Our Recipes

All About Chinese Tea, Part 2
The Famous and Special Teas of China

Wednesday, 2nd March, 2011 - David Farmer

I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

All About Chinese Tea, Part 1
Thursday, 16th July, 2009 - David Farmer

I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

A Fish Sauce and Tony Bilson's Whiting Quenelles
Sunday, 28th June, 2009 - David Farmer

Elizabeth David

Catching and eating fish is the ultimate life's pleasure. I seldom use a sauce as the approach to fish is cook them when fresh and keep it simple. With that said for a number of years I have experimented with a recipe of the great Elizabeth David which was published in The Complete Imbiber, No. 6. (Vista Books, London, 1963). more...


- Rabbit Pie with Pine Mushrooms

Friday, 5th June, 2009



- Mark Lloyd of Coriole Talks About Olives and Oil

Friday, 28th March, 2008



- Tales about Oysters, Opening and Eating

Thursday, 6th December, 2007



- Yeast Leavened Pancakes

Thursday, 22nd February, 2007



- Peasant Mushroom Soup

Friday, May 26th, 2006



- Fish, Eggs and Steaming Bream

Wednesday, March 22nd, 2006



- Cheong Liew's Steamed Eggplant with Tomato Chilli Sauce

Tuesday, 28th February, 2006



- Time for Saucing

Friday, 24th February, 2006



- Slippery Jacks in August?

Wednesday, 17th August, 2005



- Lentilles du Puy

Friday, 5th August, 2005



- A Delightful Warm Vegetable Salad

Wednesday, 20th April 2005



- A Tasty Fish Soup

Friday, 28th January, 2005



- The French Pizza from Provence - Pissaladiere

Friday, 28th January, 2005



- Another Broad Bean Option

Wednesday, 3rd November, 2004



- A Good Recipe for Broad Beans

Saturday, 30th October, 2004



- The Collection and Smoking of Mussels

Sunday, 18th October, 2004



- Cooking East Coast Whiting

Thursday, 14th October, 2004



- A Great Yabby Recipe

Saturday, 17th October, 2004



- The Perfect Fish Batter

Friday, 8th October, 2004



- Flathead Sushi

Wednesday, 15th September, 2004



- A Classic Carp Recipe

Wednesday, 4th August, 2004


Time for Saucing
Friday, 24th February, 2006 - Emily Dixon

Making tomato sauce is a pretty straight forward and satisfying exercise and the final product is way beyond what you can buy at the supermarkets. With proper sterilization and storage it will keep in the cupboard all year.

There are a few variables you can tinker with - amounts and types of spices, vinegar etc. It seems that the major distinction between sauces - given good produce - is the concentration of the sauce. Personally I prefer a shorter cooking time and less spices leaving the sweetness and brightness of my homegrown tomatoes to show well. I noticed a winemaker friend made his very dark, concentrated and spicy showing lots of pepper and vinegar. This is of course up to the cook.

Following are a couple of variations from trusted recipe books. For the novice I recommend heading for the 'Ezy - Sauce' bottle that you can purchase at any supermarket and following the directions on the label for a flawless result - remember its about the produce not so much the recipe.

Taken from 'Barossa Food' by Angela Heuzenroeder - Anna Geier's tomato sauce

4.5 kg tomatoes
700g onions
2 tbsp chopped garlic
2 tsp cayenne pepper
2 tbsp salt
2tsp ground ginger
270 ml vinegar
450 g sugar
Muslin bag containing 20 whole pepper corns and
20whole allspice
4 tbsp spiced vinegar

Cut tomatoes, onions and garlic. Gently boil the tomatoes and onions in an enamel or stainless steal pot for 45mins with the lid off. Add the garlic and boil for another half hour. Add the remaining ingredients and boil until soft, with the lid off, stirring often. Strain through a sieve or mouli.

Return puree to the heat and bring to the boil again with 2 tsp of spiced vinegar while the bottles are being sterilized in the oven. Fill bottles and seal while hot.

Taken from the 'Barossa Cookery Book', selected and choice recipes

12 lb. tomatoes
1/4 lb. garlic
2 lb. onions
2 lb. apples

Boil these to a pulp - approx. 4 hrs, then strain through a colander or mouli. Then add

1/4 lb. salt
1/4 lb. sugar
1 tsp pepper
1 pkt mixed spice
1 quart vinegar

Fill sterilized bottles and seal while hot.




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