I was contacted by the Grape Escape and told my name had been put forward as a local chef for the Ready Steady Cook competition. I was surprised and hesitant. After I sat on it for a bit, I called back and said YES!
In just over a week, even though it feels like a month has already passed, I am finally sitting down to share the Grape Escape experience with you.
I was in my element! It finally happened, I bought my house about 7years ago and always dreamt of hosting a luncheon at mine with local foods and old techniques.
September 2021, I bought a variety of seeds from 'The Little Veg Patch' after I built up the garden beds. I'd never grown eggplants before
Growing up, I heard of the Quandong, however, I had never seen, harvested, or tasted Quandong until recent years.
The good old Scone! There’s a reason why these are a spoken treasure and it's because when made correctly they are a delight that is achievable by anyone.
Me? I am a camper, but if the extra items are there to turn it into glamping I'll embrace the opportunity.
It’s beautiful when things grow - Last Christmas, my mum gave me an almond tree. I didn't think that I would see seeds on it in less than 12 months.
I met Billie when I was helping out at a function at Adelaide Museum for Warndu back in March.
The Burdekin plum gives me similar warm soul feelings as when I see Saltbush.
Just so we're all on the same page, I am not an experienced gardener, I have no idea what I am doing, I like to give things a craic and then if they don't work - I don't do it again hahaha.
I dare you to make these delights. You can do it. They may not be as fabulous as the ones available at markets or bakeries, have a go, if anything, it will make you appreciate the croissant even more.