Updated 28 July 2022 Parsnips can be mashed with potatoes, roasted with other root vegetables in olive oil, butter and herbs or as a sauce for pasta. Yep that’s right! Here is a seasonal dish I created in about 2008 using freshly dug plump parsnips that our then neighbours, “The Lewises”, regularly shared with us. […]
23
Mar
Mar
Here is one of the dishes I cooked at our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival. It received an enthusiastic round of applause! This is a deliciously different Thai stir-fry dish using seasonally available cherry tomatoes, garlic, eggplant and fragrant Thai Basil, which I grow together with Italian Genovese Basil. They [...]
22
Mar
Mar
In addition to the dishes I specifically developed for our Cooking Demonstrations at the 2016 Tasmanian Garlic & Tomato Festival, here is another where I have used beautiful heirloom tomatoes and garlic, Thirlstane Gardens green and purple basil, sourdough bread from Sandy's Sourdough and extra virgin olive oil from Lentara Grove Frantoio or Coronea Grove to create a simple Italian [...]