Roasting chestnuts wasn’t as fun as I thought it would be when I stopped at the farm gate on a beautiful stretch of gumtree-lined road to pick up a bag for $3. Like broad beans, chestnuts herald a new season and only hang around for a short time. This is key, as they both rely on you to forget how much effort you had to put in to prepare them last year. Unlike broad beans, shelling chestnuts is a full-contact sport that carries risk of puncture wounds and burns. But if you manage to avail the sweet flesh of a chestnut from its burning shard of shell, you will be rewarded with the full earthy flavour of this nut.
The beauty of eating seasonally and locally is that the produce you’re presented with at the market tends to work well together. The rust-coloured pears, crisp dandelion leaves and mild, crumbly blue cheese that I picked up at the market were very content to be paired with the sweet chestnuts from the nut farm. It doesn’t take much effort to follow nature’s plans for your dinner table; just buy what looks good, prepare it simply and be rewarded with the flavours of the season. This salad is autumn fare, no doubt.
The autumn sun is casting beautiful golden light at the moment. It adds a warm glow to my street which is currently lined with bursts of crimson, saffron and the most vivid yellow as the trees prepare to cast off their leaves. With this lovely spectacle comes a chill in the air (to everyone who warned me that Kyneton gets cold, this is your chance to nod knowingly). But the fading sun still has some warmth in it, making it possible to sit outside, as long as your hands are wrapped around a mug of something hot. Continue reading →
A big, informal pie, one with an unfussy crust and a richly flavoured filling, is always a crowd pleaser. The crunch of a spoon breaking through pastry, a veil of steam briefly shrouding the pie before revealing a creamy centre is not only satisfying to watch, but also to hear. A spoonful of chicken and leeks topped with a jaunty piece of crust is a welcome addition to any buffet plate. Which the 14 people who snuggled into my kitchen on a crisp Autumn afternoon to share an Easter feast will attest to.
I’ve been keeping a hungry eye on one particular plant in the corner of our veggie patch. It shot up quickly, its deep purple stems thickening and extending into large, violet-edged leaves. Crinkly, delicate mauve flowers opened with a shock of yellow stamen protruding from their centre, promising the arrival of my favourite nightshade – eggplant. The bulbous beauties have indeed developed, but are not quite ready for the picking. So when I saw a basket of oddly shaped organic eggplants at the market, I was happy that other plants could feed my craving.
A few spectacular storms and crisper, darker mornings have heralded the start of Autumn in Kyneton. The grass in the backyard is becoming less crunchy underfoot as it soaks up the rain, soothing its sunburn, and the pear and apple trees have started to give us their fruit.
This is my first Autumn in 18 months. The endless Spring/Summer afforded to me from a cross-hemisphere move six months ago has been delightful. I’ve had a year of juicy stone fruit, fragrant tomatoes, crisp lettuce (some of which I grew myself), barbecued meat and long, warm evenings sitting outside with friends.
But as I pack away Summer, preserving fruit, making tomato sauce and pulling up the bolted lettuce, I’m anxious to start a new season of cooking. The produce at the Farmers Markets is also in transition and my basket had a bit of each season in it this week. When I spied a bundle of watercress I also picked up a potato and some spinach to go with the broth I had bubbling away in the slow cooker at home. It’s (finally) time for soup! Continue reading →
Here I am on holidays! And I am enamoured with California. We’ve driven from the foggy, rugged coast of the north to the searing heat and modernist architecture in the southern desert. The diversity and beauty has been startling and I’ve loved getting to know the West Coast. Next stop is Oregon and Washington by way of a camper van – more adventures ahead!
I’m taking a moment out from sitting by the pool at the deliciously mid-century Ace Hotel in Palm Springs (I know. Tough life, right?) to share a recipe of mine that has just been published in a magazine, a real-life printed magazine! Remedy Quarterly is a lovely little journal full of food writing and recipes. The latest issue is centred on the theme of Discovery and I wrote about my discovery of cooking as a way to find my sense of home in New York City. I shared this recipe for baked mushrooms that I cooked at least once a week over Winter.