Food
Grow Local
Jun 15, 2010 | | Back IssuesIn these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.
Perfect Puffballs and Zesty Zucchini
Jun 15, 2010 | | Back Issues | Departments | Edible Hills | Summer 2010The beauty of being a chef is that you get to challenge yourself to turn something you once despised into something even you can love.
Eats Shoots and Leaves
Mar 21, 2010 |Spring always arrives like a surprise. If you love food as much as I do, perhaps the mere sight of the first green bud will send you too scurrying to plan your spring recipes.
Country Cook: Hearty Fare for a Winter’s Eve
Nov 15, 2009 | | Back Issues | Departments | The Country Cook | Winter 2009Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.
Cooler days Warmer food
Sep 15, 2009 | | Autumn 2009 | Back Issues | Departments | The Country CookOur main course, a succulent leg of lamb, takes advantage of the season’s apple harvest. We suggest serving this meal with roasted root vegetables.
Treats from the Summer Grill
Jun 18, 2009 | | Back Issues | Departments | Summer 2009 | The Country CookA light main course should allow your guests the opportunity to enjoy the citrus cheesecake which can be prepared days in advance.
The Country Cook: A Victorian Tea
Mar 21, 2009 | | Back Issues | Departments | Spring 2009 | The Country Cook
Root Vegetables for Winter Warmth
Nov 18, 2008 | | Back Issues | Departments | The Country Cook | Winter 2008A basic tomato sauce is used as a topping for our simple cannelloni dish.
Cook it and they will learn
Sep 15, 2008 | | Back IssuesThe culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.
Marvellous Mushrooms
Sep 15, 2008 | | Autumn 2008 | Back Issues | Departments | The Country CookIn our salute to the wild and cultivated varieties, we are featuring a creamed soup, a pie and a bruschetta.
A light meal, richly flavoured
Jun 20, 2008 | | Back Issues | Departments | Summer 2008 | The Country CookSalad, brussel sprout flan and wafer cups with berries and cream.
Time to buff the barbecue
Mar 23, 2008 | | Back Issues | Departments | Spring 2008 | The Country CookWe recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.
