The Post and Rail in Mount Gambier, South Australia, Australia | Cooking school

The Post and Rail

Locality: Mount Gambier, South Australia, Australia

Address: 7 Bill James Court Mount Gambier, SA, Australia

Website: https://www.cindycross.com

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• Specialty School
• Kitchen/Cooking
• Cooking school

25.01.2022 A Thursday Fresh Cheese Class anyone? Making Ricotta, Cream Cheese, Mozarella, Labneh and Butter from scratch is easier than you think. It's also fun and tasty as we dine on the delicious things we make before you leave or should I say, roll out the door! Click on the link to secure your spot and invite a friend for a fun filled day. https://cindycross.com/ons/master-the-art-of-fresh-cheese-2

23.01.2022 This makes my day.

18.01.2022 Love it when I get such lovely feedback.

17.01.2022 You know that feeling when you’ve just discovered a solution to a problem that is mildly genius? Check this out...... the sour dough needs a nice warm place to rise.......and the coffee machine has a cup warming plate on top of it.... wooohooo the new bread rising spot.... also bragging pictures of my 2 ingredient scones...... cheese class today, bit excited! Hope you have a great day! Xx

15.01.2022 Live at the Mount Gambier Farmers Market this morning.

14.01.2022 I was just doing some planning for next year's classes and I thought it would be bonza to do an Australia Day Class. The question is, what would you consider the most iconic Aussie Food? I'm thinking along the lines of "The Castle" one of my favourite movies. Where Darryl asks his wife as she's dishing up dinner.... "What do you call this luv?" To which she replies "Rissoles Darl!" So far I've got to Pavlova, Meat Pie and lamington, but what else would be fun to make? Any suggestions would be appreciated. xx Cindy ps. that's a gorgeous Carrot Cake I made the other day. Bit of a funny story.... You know that corner cupboard aka Cupboard of ill repute? Well I know I've got 2 loaf pans. But could only find one without the use of callisthenics, and right before my eyes was the muffin pan. So, one carrot loaf cake and 12 cupcakes!

13.01.2022 Garden tour take 2

13.01.2022 You gotta love the 1 hour tray bake. Tonight’s version, the Chicken got a quick coating with yoghurt that I had put a teaspoon of curry powder, pinch of salt, cayenne pepper and garlic paste. Then I topped it with flaked almonds. The veg are cut to the 1 hour size, everything bake in a 180 c oven for 1 hour. (The chicken breast is protected by the yogurt and almonds so it stays moist. So delicious.....and healthy!

08.01.2022 Finally able to use this gorgeous basket I found from McCourt’s Garden Centre in Millicent. Also excited to pick our biggest lot of strawberries.......just enough for a batch of jam. Hard to resist the old pick and scoff routine!

08.01.2022 Classes postponed for the next 6 days. Stay safe everyone, we can do this! Look after yourselves.

08.01.2022 Some photos of the Fresh Pasta and Gnocchi class. I've had some wonderful feedback already from people baking these dishes for their loved ones. Such a lovely group of people and so many lovely dishes all made from scratch, we even made the ricotta from scratch that went into the spinach and ricotta ravioli. I love that feeling when we're seated, ready to eat this feast that we've just created and I look around knowing that everyone's going to make something like this, a version of this food that they're going to share with their family and friends and loved ones and it gives me enough energy to get through the dishes! bahahaha! Love it!

06.01.2022 Hello you gorgeous peeps! Here are the last 3 classes available before Christmas. Yes, there are two the weekend before Christmas, I know it's a crazy time, but just in case you want to be crazy together, cooking some delicious food.... you never know! There's the Gluten Free Sour Dough which is a game changer if you're Gluten Free or some you love is. It's on Saturday 5th December 10am-2pm Then there's Death By Chocolate on Saturday 19th December 10am -2pm Lastly before... the big day, there's a Gourmet Macaron and Scroll day (brand new class!) to check out. It's on Sunday 20th of December. The Post and Rail is a Cooking and Gardening School in Compton, just 10 mins from Mount Gambier. Check out my website. It's cindycross.com or click on the links below for the different class choices. https://cindycross.com/on/gluten-free-sour-dough-and-baking https://cindycross.com/onsite-classes/death-by-chocolate https://cindycross.com//gourmet-baking-macarons-and-scrolls

05.01.2022 Which one of these is your favorite? I must have a soft spot for Blue Wrens, but that Magpie can hold my gaze, also the Kingfisher’s brilliant colours are so vibrant. But the Spotted Pardalote? Should have thought about how many detailed spotty feathers that would need painting! I’ve wanted to paint a collection for a while now. So I’ve been quietly creating these that are now so close to my heart.

03.01.2022 I am so happy to have herbs on hand all year round. There are times of the year when there is nothing to harvest from the garden and that’s ok. If I have herbs growing, I can always brighten up any dish with a pinch of this or a final flourish of that. What I didn’t realise was how much you can actually make out of herbs. When I’m preserving and making Pickles, Jams, Syrups or Chutneys, the addition of herbs can really take the preserve to the next level. Dill Pickled Zuc...chini is nothing without the Dill. My Rainbow Pickled Veg gets a huge boost from seasonal herbs like dill, rosemary, or mint. Eggplant Chutney can be next level amazing with Fresh Coriander stalks and leaves. Ever thought of making a Parsley Pesto? Or using Rosemary Skewers to make Lamb Koftas? Click on the link and to get the recipe so you can whip up some food lover meals....ps. it's easy! xx Cindy https://cindycross.com/home-1/get-more-out-of-your-herbs See more

03.01.2022 Had a lovely group of ladies yesterday for the fresh cheeses class. We made so many things from scratch and feasted like royalty at the end. My favourite was the Quince Cheeks in Vanilla Syrup that topped the Chesse Cake (made with Cream Cheese that we just made) and the Macadamia Brittle that we just whipped up. Seriously good fun!

03.01.2022 I don’t know if I told you this story, but when we first moved here 2 1/2 years ago, there was a section that had veggie garden beds in it. (Still here and going well). But right next to it was an enormous boobialla wattle. It’d grown so large then flopped into four trunks on the ground and then kept growing as 4 trees. After a couple of months of settling in, Matt was getting quite fond of this horrible tree and I had plans for it to be gone and put a lovely fence arou...nd the veggie garden..... so........ one day, he had a day trip to Adelaide, I lovingly waved goodbye. Said see you tonight dear ( or words to that effect). Marched to the shed, grabbed Bessie the smaller Chainsaw and thought. If this starts in less than 10 pulls, I’ll cut this tree out while Matt’s gone. 7 pulls later, away she went and away I went. It got to the point of using the bobcat and I couldn’t remember how to open the claws so I could grab the fallen limbs and trunks and cart them to the fire pile. 1/2 hour I’m sitting there pushing this button, activating levers and so so glad that no one was watching. Found it eventually and the whole tree, roots and all had disappeared by the time Matt got back from Adelaide. I also discovered it’s easier to reverse your way to the fire pile when you have huge limbs that won’t fit through the gate and if you go forwards you drive over them, tripping yourself up. I was talking about my Bobcat on the radio this morning. Thought you might enjoy the story. I do love shenanigans and bobcat shenanigans are the best! Xx See more