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The Seasonal Table

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25.01.2022 Then I tried my hand at a blood orange margarita. Living my barmaid dreams...

24.01.2022 Oh Deer what a year.... merry Christmas loved ones. #later2020

23.01.2022 Just a dog with an empty bowl watching my human cook....

23.01.2022 Asparagus season is here and makes for a pretty nice breaky. Add A tiny knob of butter, and a drizzle of balsamic vinegar then pop a poached egg on top. #springproduce

20.01.2022 Simplicity works when teaching kids to cook from their garden. The girls and I also discuss the importance of zero food waste with one student making the connection to use left over roast chicken in their noodle fry. That’s what we’re talking about! All veg harvested from our kitchen garden.

18.01.2022 Was pretty excited about this plate of food for lunch today. 1 cup chopped firm tofu About a tablespoon of fresh ginger cut into fine match sticks 2 shallots cut into fine slices Carrots, enoki mushroom, Bok Choy, wombok, mung beans. All chopped.... Sunrise brown rice pouch- heat for 1 minute Sauce: 1 cup chicken broth or veg if you like, 2 tablespoons soy, 1 tablespoon Chinese rice wine, 1 heaped teaspoon sugar, 1 teaspoon cornflour. Mix all these dissolving the cornflower in a small amount of liquid before adding to the sauce. Chilli paste - to taste Stir fry ginger, shallots and tofu in your choice of oil- I use rice bran and some and sesame. Add veggies according to cooking time. Add a little of the sauce and simmer. Serve on brown rice and stand aside. Place remaining sauce in the pan and simmer until thickened and spoon over stir fry. Garnish with chilli sauce. Your yummy will thank you.

17.01.2022 My girls likes pies.

12.01.2022 My girl’s nut free pesto skewers. She made enough for school lunches the next day. Winning!

11.01.2022 After changing my grandmothers rum ball recipe , I also went rogue on the ham glaze last night. 1 jar ginger marmalade Zest and juice two oranges A few descent dashes of worstershire sauce.... A table spoon of seeded mustard 2 bay leaves A slosh of rum. (Or two ) Heat up and mix everything together. Let it cook down to reduce a bit. Warm ham in oven on about 160-180 degrees for about an hour- 1.5 hours for about a 4-5kg ham basting with glaze every twenty minutes.

11.01.2022 Where do you draw the line...

11.01.2022 Morning bread making, is exactly how I like to spend my morning. This focaccia bread was inspired by a recipe in this months Home Beautiful. Recipe: 1kg flour 15g yeast 500mls- Luke warm water... Salt 1 tablespoon finely chopped Rosemary 50g hard sheep milks cheese like pecorino finely grated 2 cloves garlic crushed 200mls Olive oil + 2 tablespoons 8 - 10 Semi dried tomato halves (optional) 1- in 200mls olive oil place the rosemary, cheese and garlic, set aside to steep. 2- put the yeast in the water and allow to stand until it starts to bubble 3- in a kitchen aid pop your dough hook on and combine water and yeast mix and 2 tables spoons oil to the flour. Mix until a dough ball forms. 4- put on a floured bench and knees dough until soft- should take about 15mins 5- flatten out in a non stick pan and allow to prove for 1 hour 6- put indents in the dough and drizzle the olive oil and romary and cheese mix all over the top. bake in a 200 degrees c oven for 20mins. Half way though the cooking time add the tomatoes to the top. Go on give it a go!

09.01.2022 After decades I finally worked up the courage to change her recipe and make them my own. Bold, bold move. #naurnysrumballs

07.01.2022 Last week we wrapped up our early childhood cooking classes for the term. With beautiful produce grown in our vegetable patch the girls were able to make and eat corn and halloumi fritters with a tomato and basil salad. #maggiesgarden #sustainbilityeducation

07.01.2022 Pretty as pink grapefruit.

04.01.2022 Loving myself and winter citrus. Pink grapefruit margarita

03.01.2022 Helping students identify the produce they grow, we use vegetable identification cards. The aim is for the children to roam, identify and harvest the food they grow. Then the real fun starts, we design zero waste recipes for our girl’s to work with. #sustainabiltymatters #maggiesgarden

03.01.2022 Challenge accepted. #womensupportingwomen it would be remiss of me to to shout out to the men in my family who have always been massive supporters of their women.

02.01.2022 It’s like a big Pizza sandwich.

02.01.2022 Vegetarians stand aside

01.01.2022 Different take on things. #noosa