Good morning, my beautiful food friends,

What a whirlwind the last few weeks have been since the Grape Escape! Between exciting events, cooking demos, junior chef classes and a few teaching days, life has certainly been busy in the best possible way.

I’m writing this Monday morning while everything is still fresh in my head after an exciting weekend at Sovereign Hill in Ballarat. I had the absolute pleasure of doing cooking demonstrations featuring Irish soda bread, Irish stew with saltbush and a Warrigal green colcannon — because you all know how I roll, adding native foods wherever I can.

When you mix passionate people, incredible produce, fire, and a weekend full of flavour, you end up with something pretty special—the Grampians Grape Escape 2026.

I thought I’d share a bit of the experience.

This was my second time being involved. The first was about four years ago, where I ran a food stall (with the saltbush arancini, of course) and jumped on stage for a Ready Steady Cook segment—an absolute blast. From memory, we cooked kangaroo tenderloin with a macadamia crust and finished with a lemon myrtle dessert rice. So much fun.

How are my amazing food friends going?

Just a few updates to fill you in.

As we all know, the cost of living keeps creeping up, and the ripple effect is real. People are travelling less and pulling back on what used to feel like everyday little luxuries — and dining out is often one of the first things to go.

Hello, my amazing friends,

What have you been cooking lately?

As you know, we’re always busy in the kitchen at the Dimboola Golf Club — and most days, there’s still only one main pair of hands down there. Mine. But I have two amazing kitchen hands.

The last couple of months have been incredible. Full dining rooms and also quiet ones. Weddings. Catering. Functions. The kind of busy you hope for when you open a little restaurant on a dirt road.

But it’s also been big.

Hello Friends,

We’re nearly at the end of January already, and I’m not quite sure where the time has gone.

December saw me head down and full steam ahead, working with so many amazing groups 

to help celebrate their Christmas parties. It was busy, exhausting, and incredibly rewarding, and I loved seeing people come together around food.

Coming Up to Our First Birthday

Guess what? We’re coming up to our first birthday at the club next month.
Today marks the day the golf club said yes to opening a restaurant here — and what a ride it’s been.

First and foremost, a massive thank you to my incredible staff, friends, and family for sticking with me through all the ups and downs. And of course, a huge thank you to our amazing, valued customers — we truly wouldn’t be running without your support.

It’s been a little while between blogs, so I thought I’d take a minute to catch you all up on the latest from our little favourite corner of the world at the Dimboola Golf Club restaurant.

So… I did it. I finally made it to Daylesford.

After years of hearing about this magical little food-lover’s paradise and never quite finding the opportunity to get there, I woke up one day last week and thought — if not now, when?

Ah, quinces. That knobbly, golden fruit that’s often misunderstood and underutilised — until you cook it. Who would’ve thought that a simple poach or boil could completely transform its colour, texture, and flavour?

May Wrapped Up – Events, Food, Gardens & Community

Well, my motto of blogging more often went straight out the window when May rolled in. 😂 But with everything that’s been happening, I’m extremely thankful. It’s been a full and beautiful month of events, catering, cooking, and community — and the restaurant has been steady too, which is always a great feeling.

Running a restaurant is all about consistency, but sometimes, taking a break is just as important. We opened the restaurant in late November, and by December, I reached out to the Agrarian Kitchen to see if they offered cooking classes at the start of the week. Lucky for me, they did—so I locked in April 1st.

So, the last blog was nearly a month ago, and we’re well and truly back into the swing of things at the golf club after reopening post-fires. I said yes to a few events because, let’s be honest, running just the restaurant alone is unpredictable—some nights we might get three people, other nights 20 to 50 people. 

Reflections on a Rollercoaster Week: A Busy Return to the Restaurant

As we rounded off the second week back into the swing of things at the restaurant, I couldn’t help but reflect on the whirlwind of emotions from our first week. It felt surreal to be opening the doors again—on one hand, it didn’t feel quite right, like we shouldn't be there, but on the other hand, I felt so incredibly thankful that we were. It was a strange mix of emotions that kept me on my toes.

 Saturday, January 25th, we held our final dinner service for the week, choosing not to trade on the 26th in line with our stance on changing the date. After enjoying a rare Sunday off, I spent Monday planning a new menu for the week ahead, swapping out the pork loin for a duck and pineapple curry, adding a Bloody Mary and grilled halloumi tomato salad to the starters, along with a twice-baked cheese soufflé and some fresh new desserts.

That afternoon, as I deep-cleaned the kitchen, I received an emergency Watch and Act warning. I quickly gathered my valuables and left. The winds were picking up, and thick smoke filled the sky. On my way home, I called my brother for advice—he and his family had packed bags and were ready to evacuate if necessary.

As we wrap up the first five weeks of opening our restaurant at the Dimboola Golf Club, I find myself filled with gratitude and joy. This journey has been nothing short of amazing, and it’s all thanks to the incredible people who have made it possible.

As I sit here on a Tuesday evening, finally enjoying a quiet moment at home, it feels surreal to reflect on the whirlwind that has been the opening week of our restaurant at the Dimboola Golf Club. This afternoon, I even managed a “nana nap” and some peaceful time tending to the garden—a stark contrast to the 80-hour week I just powered through to bring this dream to life.

What started as an idea in late August has rapidly taken shape, and now, just a few months later, it’s all coming together! Watching the splashbacks go up and the sinks being installed yesterday felt like a real “pinch me” moment.

This past weekend was packed with incredible events, amazing people, and unforgettable food! With only one more event to go before I fully dedicate myself to the golf club, I was thrilled to cater two special gatherings that celebrated community, business milestones, and the rich flavors of native ingredients.

We recently catered a beautiful private luncheon at a client’s home in Nhill. It was such a lovely gathering with a delightful menu and wonderful guests. I still have that moment, every time I get in the car to leave, where I think, What have I forgotten?!

Saturday marked our first open lunch of the season at home, and as always, the unpredictability of the weather kept me on my toes. One thing I certainly hadn't missed about hosting home lunches is keeping an eye on the forecast!

It was such a pleasure to cater for a women’s business event at the beautiful Little Desert Lodge. Nestled in the heart of nature, the lodge offers a unique experience with its stunning surroundings, abundant wildlife, and a deep connection to the land.

Last weekend, I found myself with a golden opportunity—a spontaneous night in Melbourne. A dear friend was in town for an appointment, and since we hadn’t been able to celebrate her birthday last month,

We Love to Travel for Events to Work with Fabulous People and Feed Amazing Customers. This is our second event working with Black and Ginger Wines. The first time I had their wine was at The Bunyip in Cavendish, and I loved it straight away.

One week into Fitzroy Crossing, I’m sitting on the deck of the residence where I’m staying. The weather is a beautiful 25°C, and it’s still before noon. It’s refreshing to have a day off and take in the ambiance of FX.

Have you tried kangaroo before? I did years ago, savoring a kangaroo fillet at a restaurant, and it was a revelation. The meat had a unique gamey aftertaste, which, when balanced with the right accompaniments on the plate, created a perfect harmony of flavors.

I have been fortunate to be able to cook with the Murray students, based in Stawell. I did two cooking classes: one for high school students and one for primary students. The high school students came to Dimboola where we ventured to the Dalki Garringa Nursery.

A huge shout-out to my incredible team and friends who helped make this weekend's event a success. Coordinating a three-course alternative drop for 219 guests on Saturday night in Dimboola, followed by a cooking demonstration for the Heritage Harvest Weekend at Sovereign Hill Ballarat on Sunday, required meticulous planning and weeks of preparation.

We are thrilled to announce that our winter lunches this year have a new venue. We have moved from the VRI Hall in Dimboola to the Bowling Club! It's wonderful to utilise another local venue and showcase all the beauty that Dimboola has to offer.

I've been back from WA for a week now, fully immersed in catering and teaching. Before my time there becomes a distant memory, I'm eager to share my experiences working with the youth.

When you embrace the opportunity to participate in events, incredible experiences often unfold. Late last year, amid our plans to attend the barefoot waterskiing competition, we found ourselves committed to a 150km event on Saturday.

As we continue to revel in the abundance of zucchini season, it's worth exploring the versatility of this humble vegetable. During my food journey, zucchinis were often overlooked, overshadowed by other more glamorous ingredients.

Yesterday marked the commencement of our home luncheons for the year 2024, albeit with a small hiccup - a typo on the table menus indicating 2023.Which if you havent noticed with my typing and spelling there will always be mistakes.

Embracing the bounty of the current season is a delightful food adventure, and this week has gifted us with peaches and plums.

As we approach the Muntrie season, the anticipation of using these native apple berries in culinary delights is truly exciting.

As we embrace the promise of a new year, the age-old tradition of crafting resolutions takes center stage. While I'm not one for grand "new year, new me" declarations, I've chosen to focus on a specific facet of my life—the garden beds that have become my personal sanctuary.

We rose early to start the big day of finalizing prep and small bits for the dinner. Arriving around 7:30am, we did our regular stop-off at the camp kitchen to pick up our croissant, iced coffee, and say hi to Frankie.

The sun had already painted the Kimberley sky with its golden hues as I woke up on Wednesday, the third day of our adventure in Fitzroy Crossing. The anticipation of the day ahead filled me with excitement.

The adventure continued on the second day of our journey from Broome to Fitzroy Crossing. For me, a visitor from Victoria, the time difference had me up bright and early at 3:30 am, eager to embrace the day ahead.

Every now and then, life presents us with the chance to check off a long-cherished item from our bucket list. For me, that moment arrived when I was offered the opportunity to head  to Fitzroy Crossing in Western Australia, to assist with a food event.

During the last set of holidays, I had the pleasure of venturing back to Mbabaram Country to reunite with my dear friend Gerry Turpin and his lovely family.

Craving for a unique and delightful ingredient on my menu lately and Karkalla has become my absolute favourite! This beautiful sea succulent offers a delightful crunch that's hard to resist.

For the 2023 Steampunk Festival in Dimboola we organised and hosted a Five Course Meal on the Friday Night, which was paired up with Fossey's Gin.  The event was held at the VRI hall, which we were familiar with since our previously hosted lunch there. We were confident of the old kitchen's capabilities to prepare just under 500 plates of food.

 I consider myself fortunate to have grown up on Wotjobaluk country, where I was exposed to the use of bush foods that have been around for centuries. One of my favourites is wattleseed, which grows naturally throughout western Victoria and offers numerous health benefits such as potassium, zinc, calcium, and iron.

As we approach the end of April, it's time to harvest the last of the tomatoes from my garden. I'm happy to report that this season has been a success, with the tomatoes planted from seed producing a bountiful harvest.

Before the Christmas Holidays i contacted my amazing friend, Gerry Turpin. To see what his plans were and if he was keen to do some foraging and cooking. Gerry is the Indigenous Ethobotnist at James Cook University. 

Our home has been the venue for several lunches, and while I can't recall the exact count, it's likely around 14. However, due to the changing weather patterns, we are unable to host events on our verandah or indoors during the colder months. To address this challenge, we relocated to the Dimboola VRI hall, where we hosted our first luncheon on Sunday.

First of all, you need to taste a fresh zucchini freshly picked from your garden, because that's what you're going to do next season. You are going to plant a few zucchini seeds and what they grow and then pick from the garden and make a salad. Yes, that’s right, a salad!

The biggest moments that are filling my soul, is having my nieces and nephews wanting to come and hang out with me, ages ranging from 4 to 18, whether it’s in the Garden or the Kitchen.

It’s Australian Food Safety Week superstars, so it’s the perfect opportunity to share a few pointers to make sure your safe working with food and that your food is kept safe.

Are you a beetroot fan? I think it sits in the category of coriander, you either love or loathe. For so many years, I couldn't stand beetroot, and I blame my brother lol. When I was a kid, he told me that beetroot juice was Dracular's blood. And I couldn't stand the thought of it. 

Barengi Gadjin Land Council held their General Meeting over two days on Saturday and Sunday.

I first used stinging nettles for a Wine & Food Ladies Dinner at Stawell in 2007 (I think it was a George Columbaris recipe.) When catering for these events you were given the recipes in advance that they wanted to be served.

It is fantastic to report that the second luncheon was a success. With strong winds and rain, the weather turned on her charm of 12 degrees.

Daisy approached me about helping at the little explorers section of the Harvest Festival at Sovereign Hill in the aftermath of the Grampians Grape escape.

All of it comes together in the end. This is the part of my job I love the most. Getting students used to the fact that the teaching style is different from the regular high school classroom.

San Williams writes for The Horsham Times on 29th April 2022. 

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.

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.

My friend, Kate Eats, whom became my friend after joining in with the iso Kids cooking classes writes about the impact it had on her cooking skills and the interaction it created with her little chefs Ruby and Eloise.

Meet the teacher encouraging children to whip up gourmet dinners in lockdown.

Tully high school students grow, gather and serve up Deadly bush foods feast

Okay, so truth be told I only started working with Warrigal greens for the first time this year, and I'm in love with them.

Both neighbours on either side of me have lemons trees with an abundance of lemons

The photo of the salt bush I planted on my yard over a year ago. When I purchased 6 tube plants, they thought I was mad.

This is certainly a comfort food 💕 ..... Welsh Rarebit or as I heard for the first time Welsh Rabbit.

This was written for a group that was showcasing women in food. I wrote this after my students and I created and ran a Deadly Bush Foods Stall at the World Rafting Championships held at Tully, QLD