raspberry jam

It's a little disappointing when something you love is finished. Tasty raspberry jam always reminds me of visiting Tassie in about 2006 when my husband and I stopped at a raspberry farm for afternoon tea and had scones, fresh cream and raspberry jam.

a brood of hens

Last Sunday we set our alarm for early so we could get to the Central Coast Poultry and Bird Auction at Tuggerah. While no more than an hour and a half drive away, we wanted to make certain we made the time to inspect the hens before the bidding began.

J and I had made a list of the chooks we were looking for. I am a fan of the silver-laced Wyandottes and the Sussex hens. I love the contrasting feathers. J, on the other hand, loves the Barnevelder hens which could have something to do with his Dutch heritage. I heard through the organiser of the auction that a reputable Wyandotte breeder would be bringing his flock to the auction.

Well it was quite a scene. I'd forgotten how interesting auctions can be: the pace, the tactics, the yelling from the auctioneer and all the while to the soundtrack of chickens squawking and roosters crowing.

There were about 50 birds auctioned and over 300 lots (up to 10 chooks in a lot) of chooks: chicks, hens and roosters. We saw roosters sold for as little as a dollar and some of the most beautiful hens fetched over $150 each. Many of the hens were breeding hens.

We brought home three girls. Isla is a silver-laced Wyandotte.

Miele (Italian for honey) is a gold-laced Wyandotte. She's not too dissimilar to a Barnevelder.

Anni is a Sussex hen. She's still a pullet so has a bit of growing to do which will do away with what's left of her scrawniness.

The girls are settling in OK. They are getting cuddles from us but the Rhode Island Reds are a little put out. It's true what they say about sorting out the pecking order.

Hopefully these girls can keep up with our demand for eggs!

lined zipper bag

Once I worked out how to make these I couldn't stop. I guarantee that once you've made one of your own (and realise how easy it is you'll be wanting to make more: small ones, large ones, pencil cases, toiletry bags, sewing tools, etc,.

After making one I realised I had a distinct shortage of zippers. None, to be exact. The local Salvo's volunteer pointed me in the direction of a sewing basket. I was somewhat disappointed until, after twenty minutes hunting through the fabric section, I came across a tidy box in a lonely corner full-to-the-brim with zippers: long, short, in-betweeny. They were all plastic too and the sort you'd find on tents or more heavy duty items.

These are the ideal gift for my children's friends. After all many of them have plenty of toys and I usually give them books. This year I filled them with pencils or textas. For fun I made a few from calico so the child could decorate his own pencil case!

when life gives you (more) lemons...

.... bake lemon tart.

Don't be put off by the number of steps in this recipe it really is worth it and doesn't take long at all. The recipe comes from Donna Hay's Modern Classics Book 2.

Sweet shortcrust pastry.

2 cups plain flour
3 tablespoons caster sugar
150g cold butter, chopped
2-3 tablespoons iced water

1. Process the flour, sugar and butter in a food processor until the mixtures resembles fine breadcrumbs (and no more as you will overwork the gluten). While the motor in running add enough iced after to for a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrdigerate for (a minimum of) 30 minutes.

2. Roll out the pastry on a lightly floured surface or between 2 sheets of baking paper until 2-3mm thick and line a 22cm fluted removable base tart tin or tart ring. (I lightly greased mine but you shouldn't have to if its a non-stick baking pan).

3. Preheat the oven to 180°c and place the piece of non-stick baking paper over the pastry and fill with baking weights or uncooked beans.* bake for 10 minutes, remove the weights and and paper and bake for a further 10 minutes or until the pastry is golden. Spoon in the filling and bake again as the recipe indicates.

* blind bake.

Lemon Tart

1 quantity of sweet shortcrust pastry
3/4 cup lemon juice
3/4 cup caster sugar
3/4 cup (single or pouring) cream
3 eggs, lightly beaten

After you have blind baked pastry then baked until golden reduce the oven temperature to 140°c.

Place the lemon juice and sugar into a heatproof bowl over a saucepan of simmering water and stir until the swag is dissolved. Add the cream and eggs and stir continuously for 5 minutes. Pour into the golden tart pastry shell through a strainer. (I scattered some zest across the top). Bake the tart for 20-25 minutes or until the filling is just set. Cool completely and serve with thick (double) cream or ice cream. Serves 8.

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I had pastry and filling left over so I was able to make 4 more small tarts for dessert and for my husband to take to work for morning tea one day. I love a piccolo with this tart.

Adelaide Hills spaghetti carbonara

Truth be known I am not a fan of creamy pasta or cream in pasta but when I saw this recipe on Destination Flavour (SBS) last week I knew I had to try it.

Apparently carbonara is traditionally made without cream. Adam (ex Masterchef) demonstrated his version of the traditional pasta dish.

Ingredients

1 bunch watercress
2 garlic cloves, minced
180g pancetta, cubed or sliced
2 whole eggs
3 egg yolks
85g grated pecorino cheese (or cubed Woodside Cheese Wrights Pompeii)
500g fettuccini or spaghetti
2 tbsp olive oil
Freshly ground black pepper

Preparation

Remove the small 'branches' of the watercress from the main stalk, then wash and drain well. In a frypan, heat 1 tablespoon of the oil and fry the garlic and pancetta until cooked. Toss through the watercress to wilt. Set aside to cool.

In a large bowl, whisk the whole eggs and egg yolks well to combine. Add in half of the cheese.

In slightly salted water, boil the pasta until al dente and drain, reserving a little of the pasta water. Place the hot pasta directly into the egg mixture.

Add the reserved pancetta, watercress, remaining olive oil and cheese on top of the hot pasta. Grind over plenty of black pepper. Toss everything to combine, moistening with a little pasta water if necessary. Serve immediately.

Optional: This option is for you PT (a vego): omit the pancetta. Also, I didn't have watercress so instead of buying some I used what I did have - rocket. I would have made the pasta but I left it too late so I will next time. AND I will definitely be making this again!

This worked so well for us because we used our own fresh chook eggs. While its certainly not essential it makes a difference. They taste and look so good and they 'gel' together unlike free range supermarket eggs that tend to turn to fluid as soon as they're cracked.

super food salad

My lunch:

* organic green leaves
* rinsed (400g can) lentils
* carrot
* cucumber
* blueberries
* chicken strips cooked in organic coconut oil
* capsicum
* Spanish onion
* small slice of cheese
* avocado
* splash of olive oil
* squeeze of lemon
* boiled egg

when life gives you lemons....

.... make lemon cordial.

I had plenty of lemons left over after making limoncello and I remembered a friend recently made lemon cordial.

The more I googled the more I read about how Stephanie Alexander's recipe is the best. I have the recipe in her book, The Cook's Companion. I was hesitant to use a recipe that has citric and tartaric acids as ingredients but I did some research of my own and decided that I'd just use the citric acid.

As I do, I reduced the amount of sugar to 1.5 kg (I know, it's still masses!) and increased the amount of lemon juice to the juice if twelve lemo
I must admit it is so delicious! I'm not sure what the tartaric acid would have added to it but take it from me, it doesn't need it!

grevillea

A benefit of giving our garden a prune...

when in Hobart

My tips for in and around Hobart, Tasmania.
(the town where 'our' Princess Mary of Denmark grew up.)

1. Head to the Salamanca Markets. If you're there on a Saturday the markets are meant to be very good. The Salamanca Arts centre houses local produce and wares. At night this is the place to eat.

2. Try these places to eat in Hobart: Jackman and McRoss, Ethos, Garagistes, Pigeon Hole, Sidecar, a common ground, Lipscome Larder.

3 Take a walk through historical Battery Point and along through to Sandy Bay. It's stunning along the water and there's a good path (not wheelchair accessible though).

3. If you're 'into' arts/crafts/wares check out Geeveston's Southern Design Centre and Makers on Church Street. The Tourist Information Centre at Geeveston also sells some local products.

4. For the best apples pick up a 2 kilogram bag for about $2 from farm gates from around Huonville, Cygnet, Geeveston and Woodbridge. Don't do what I did and put it off and get to the end of the day and realize you haven't got any fresh apples yet! You can take them back across onto the mainland but you can't take fruit or veggies into Tasmania.

5. Best food in Cygnet was at Lotus Eaters. Red Velvet Lounge for a vino.

6. Take a drive up the Derwent River to Lachlan.

7. Recommendations from friends and fellow travelers included Bruny Island Car Ferry, Tasman Island, drive up Mount Wellington and, the Tahune Air Walk.

8. THE thing to do in Hobart in MONA - the museum of  old and new art. I couldn't fit it into my 3 day visit (& the weather was too good to be inside) but I'll be back. MONA is closed on Tuesdays.

I only had two and a half days and three nights in Hobart but you can see a lot in a short time. Be sure to check the opening hours of shops, cafes and restaurants as many places are not open every day.

huon valley tasmania

I had a day to spare before I flew home from Hobart. My first stop was Jackman & McRoss (interesting article) in the (Paddington like) upmarket Battery Point. My piccolo was good and although I was dubious about having a warm bread roll with butter and cream for breaky the bread was so fresh and the housemade Tassie raspberry jam so delicious I brought home a jar! It was only upon leaving that I noticed there was a second specials blackboard in the larger dining room. It was busy so I did have to wait a good five minutes to be served but it was all worth it and why not slow up for a bit and enjoy the moment?!

Salamanca Arts Centre is a short stroll from Jackman & McRoss and I was pleasantly surprised by the shops that run along the old wharf. Matthew Evans' shop 'a common ground' is stocked with local produce and little boutiques with homemade clothing are a must visit. The prices are what you'd expect from touristy shops though so browsing is not a bad option if you're watching your coins!

A friend lent me her (husband's) car so I took the Huon Highway down to theHuon Valley. With a quick visit to the Huonville Tourist Information Centre(thanks helpful Louise) I was on my way to apple country.

Geeveston was my first stop after getting some advice from the very helpful Louise at the Huonville Visitors Centre. Geeveston is a small town with a lot of history (that's Tasmania for you!. Not far from the Tahune Air Walk (I'm saving that for when we visit again with the children). The town boasts strong ties with the timber industry. I visited Makers on Church Street and the Southern Design Centre which both showcase local artisans. There's a platypus viewing platform within the town's reserve and the best times to catch a glimpse of a platypus are morning and late afternoon.

Back up the Huon Highway I turned at Huonville to head to Cygnet which is the closest town to Matthew Evans' Puggle Farm. It's a stunning drive through the countryside.

I do believe in fate. For some reason I 'needed' to head to Lotus Eaters and I found out once I arrived. I got talking to a couple of locals. I'd missed lunch so I ordered blueberry cheesecake & a piccolo. The locals were still devouring an enormous plate of curry and I mentioned I'd missed lunch. They kindly offered me some curry. I know this may sound odd but you can see why I said "yes please!"

We got talking and it turned out the gentleman was part of a family who lived near our property on the Far South Coast of NSW. Next thing I knew I'd accepted an invitation to their beautiful farm at Woodbridge. Takeaway cheesecake it was!

I couldn't have had this day of adventure if I wasn't traveling alone. Sometimes you get to experience gifts in life because you're in the right place at the right time and open to an adventure.

I returned to Hobart along the coast road in the early evening pleased with having made the most of the daylight hours and content with life.

the agrarian experience

I am back in Sydney after a brilliant few days in Tassie. The weather was good to me and I even toyed with the idea of one day living on our southern island. I could have explored for anther few days but domestics and parenting duties had me flying home.

Sunday morning began with the stunning drive to The Agrarian Kitchen. Gosh it really is stunning driving along the Derwent River. Even if you don't get to the cooking school make certain that if you ever visit Hobart that you take the short car trip to Lachlan.

Upon arrival at t.A.K. we were given our caffeine hit of choice and a slice of gluten free chocolate hazelnut cake. After cake we wandered through garden beds and collected the veggies we would need, eggs from the chooks and one from a guinea fowl, milked the goat. Rodney and Severine have a smoking house on site and Wessex Saddleback (?) pigs. We met Miss October the piggy who's heading to the abattoir this week. Throughout the morning we tasted herbs and veggies. I haven't tasted asparagus so sweet and I don't think I ever will!

With baskets full of produce we headed back to the kitchen where we spent the next few hours preparing our feast and learning a few handy techniques along the way. I put my hand up to make the frangipane tartlets because I haven't had instruction with desserts before. In retrospect I am glad I did. There were many elements to the dessert and the end result really was divine.

If I begin to describe everything we did during the Agrarian Kitchen Experience then my post will be too long. You only need to read a bit on their website and you get the gist of what Rodney and Severine are doing. It is the truest farm to plate practice. If you have time check out this YouTube clip with Rodney. The Agrarian Kitchen isn't like a commercial kitchen where hundreds of meals are being prepared and the pressure of getting them perfect dictates and because of this Rodney is a great mentor. He steps in when you need him and stands back when you don't.

If you'd like to see more of my pictures from The Agrarian Kitchen be sure to go here. I'm working on my next posts as I made the most of another day in Tasmania on the Monday and drove through the Huon Valley.