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Food

Treats from the Summer Grill

Jun 18, 2009 | Sandra Cranston-Corradini | Back Issues | Departments | Summer 2009 | The Country Cook

A 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 | Sandra Cranston-Corradini | Back Issues | Departments | Spring 2009 | The Country Cook

Root Vegetables for Winter Warmth

Nov 18, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | The Country Cook | Winter 2008

A basic tomato sauce is used as a topping for our simple cannelloni dish.

Teacher Jamie Richards takes Chelsea and Shannon on a tour of the school greenhouse where his geography students grow some of the vegetables the students use as ingredients in the culinary creations they then sell to the student lunch crowd.

Cook it and they will learn

Sep 15, 2008 | Tim Shuff | Back Issues

The culinary arts program at ODSS has found a way to kids’ hearts and minds through their stomachs.

Marvellous Mushrooms

Sep 15, 2008 | Sandra Cranston-Corradini | Autumn 2008 | Back Issues | Departments | The Country Cook

In 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 | Sandra Cranston-Corradini | Back Issues | Departments | Summer 2008 | The Country Cook

Salad, brussel sprout flan and wafer cups with berries and cream.

Time to buff the barbecue

Mar 23, 2008 | Sandra Cranston-Corradini | Back Issues | Departments | Spring 2008 | The Country Cook

We recommend grilling red snapper, which is the most popular of the 250 or so varieties of snapper.

Quick Fixes for Holiday Guests

Nov 15, 2007 | Sandra Cranston-Corradini | Back Issues | Departments | The Country Cook | Winter 2007

The holiday season invariably means entertaining family and friends – who sometimes drop in by surprise. Having a few items in the freezer helps make the surprise a pleasant one…

The Menu is the Message

Jun 21, 2007 | Tim Shuff | Back Issues

Feast of Fields connects the links in the local food chain in an annual festival of fun and flavour.

Light fare for Spring

Mar 22, 2007 | Sandra Cranston-Corradini | Back Issues | Departments | Spring 2007 | The Country Cook

The tips of fresh asparagus should be dry and tight. If they look feathery or open, although they are still usable, they have passed their prime.

Basil Guinane and Cecily Ross cook together in their Mulmur kitchen. Photo by Tom Partlett.

Hoisin-Black Bean Flank Steak

Mar 21, 2006 | Cecily Ross | Main Dishes

Remember, the amounts given here are guidelines. Taste the marinade as you make it and adjust the ingredients until you get a balance of flavours that pleases you.

Blueberry Muffins

Oat and Wheat Bran Muffins with Blueberries and Flax

Mar 21, 2006 | Cecily Ross | Desserts

Even Becky would approve of these healthy high-fibre muffins loaded with her favourite grains. The oat bran reduces LDL (bad) cholesterol and the wheat bran makes you regular. The blueberries…

Heritage Draperies Ltd

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