15 February, 2011

Ringing the Bells

Ever since Steve Manfredi took over as head chef a few years ago at Bells Restaurant, Killcare, on the NSW central coast, I’ve been itching to go there. We’d tried to find it on a couple of earlier trips, but somehow always ended up driving straight past (the signage is very discreet). This time we … Continue reading →
8 February, 2011

Sweet Surrender

Jeremy Novello is busy cutting up a huge slab of colourful rocky road with a dough divider when I arrive. “There are mango, raspberry and blueberry marshmallows through it,” says Gena Karpf, owner of Sweetness the Patisserie in Epping, Sydney. “Don’t forget the love, chef,” says Jeremy. “Don’t forget the love.” From the moment I … Continue reading →
25 January, 2011

Cordon True Bleu?

Australia Day is that one day of the year when everyone has an opinion about what it means to be Australian. I’m much more interested in what it means to eat Australian. For the first two centuries of white settlement in this country, we slavishly followed the customs of our “mother country”, Britain.  We imported … Continue reading →
18 January, 2011

Travelling South

I’ve wanted to dine at Bannisters at Mollymook on the NSW south coast ever since celebrity chef Rick Stein put his name to it 15 months ago. With a few days to spare this week, we decided to take a short break and base ourselves near Mollymook beach. Bannisters is set on a tree-studded northern … Continue reading →
11 January, 2011

“Pick Your Own” Berries

After my successful stone-fruit picking trip to Bilpin last week, I decided to head to the Southern Highlands to try my hand at berry picking. I’d once visited Cuttaway Raspberry Farm just north of Berrima, and had heard about Montrose Berry Farm at Sutton Forest.  When I emailed to find out if they were open, … Continue reading →
24 December, 2010

A Stol(l)en Recipe

Each year, a week or so before Christmas, friends of mine hold an annual Christmas tree trim party, an American tradition they’ve claimed as their own.  Guests are invited to bring along a tree trinket “to add to its glamour, or liquid to keep it moist”. It’s a fabulous idea and the tree is one … Continue reading →
21 December, 2010

Red Berry Jelly

This splendid shimmering centrepiece which will impress guests is a good one to do for Christmas.  Even better, it’s low-fat and not difficult to make.  You can substitute sparkling apple juice for the champagne if just for kids.  You can double the quantities if you have a larger mould to make an even more impressive … Continue reading →
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