News & Events
24 hours into secondary fermentation
We’re proud of our 3 MARYS sparkling, made using ‘methodé champenoise’. Yes, it involves two stages and patience and a lot of handling but the end product is definitely worth it. Our latest is a sparkling white muscat, as was our very first (and it picked up SILVER at the Qld Wine Awards.) Terranzo the…
Read MoreHow blessed we are….. to have feathered friends who visit our garden
One of the rewards of having an extensive garden with a range of trees and shrubbery is the birds who visit or who decide to take up permanent residence. This Rufous Whistler has the most delightful repertoire which he offers freely to anyone who cares to acknowledge his presence.
Read MoreFresh, local and easy to prepare
Just have a look at these local capsicum and eggplant from ALLOWAYFARM. What do you do? Wash, slice, toss in a little EVOO and roast, turning occasionally. It’s as easy as that.
Read MoreAnd there’s more….!
Colour, smell, taste …. local strawberries have it all.
Read MoreStrawberries galore!
Who can resist them…. plump, bright red and aromatic to boot! We’re talking Strawberries of course and they are at their peak right now. The Little Cellar Rat picks hers up from ALLOWAY FARM MARKETS. You can’t beat them sliced with yoghurt for breakfast, or mixed with banana, pears or whatever else is your favourite…
Read MoreIt’s countdown time….
Part of the enjoyment of celebrating with food is the preparation leading up to an event….. planning the menu, sourcing seasonal produce, delivering according to the season. The glorious buttery sun is a great ‘mood setter’ for working in the kitchen. Add to that the various aromas….. garlic, fresh herbs, fruity EV Olive Oil. The…
Read MoreCheat’s Roast Pumpkin
It’s winter and that means pumpkins are at their best. This vegetable is hard to beat… pumpkin soup, steamed and mashed, roasted, in risotto. You’re only limited by your imagination. This might not be an ‘original’ but a CHEAT’S ROAST PUMPKIN when you’re short on time is hard to beat. It’s a two step process…
Read MoreNothing for lunch… never!
It’s not complicated if someone gives you a few tips! OVEN ROASTED CAPSICUM Stainless steel tray is best. I do 6-8 at a time to make it worthwhile. Simply wash well (sand can get trapped in stem), put on tray in v hot oven (200C) and allow to swell up and 1/2 blacken skins. Cooked…
Read MoreCooler days.. time for inside things
When the mercury drops, thoughts turn to things to do in the warmth of the kitchen, especially if you are lucky enough to have a north-facing window. (I do!) Time for … oven roasting capsicum and eggplant. Nothing for lunch? Never, when you have smoky sweet strips of ripe red capsicum anointed with EVO Oil,…
Read MoreBuon appetito!
Two vital ingredients for any meal …. 1. an appetite and 2. appreciative diners! We had both in abundance at WINTERFEAST on Saturday 14th. Maria the Little Cellar Rat was chuffed with the response to her version of TIRAMISU ( which of course means ‘pick-me-up’) Matched with local SSS STRAWBERRIES it was a light but…
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