One of the best things about Australian cuisine (besides its base in fresh produce) is its multiculturalism. We are recipe bower birds, picking up anything that is bright and shiny from other places and taking it home!
Search Results for: lemon beans
This time of year, part of the evening ritual is chopping some firewood and lighting the slow combustion stove. I’m not a huge fan of winter but I do like the stove. It’s a lovely old Rayburn we bought second hand about 20 years ago, probably half a century or more old. It warms the house, the hot water, the dinner, and the rising bread all at the same time
It’s not fair that the bumper season for leafy greens coincides with right when we start lighting the slow combustion stove every night! I have all the ingredients for wonderful salads going off in my garden.
This recipe works for lemon or lime cordial, but limes have a shorter season when fresh ones are available.
It’s citrus season here. Lemons, limes, mandarins, grapefruit, tangelos, oranges all in such abundance even the most diligent wildlife can’t make a dent in them.
I had to do this recipe. I like the rhyme just too much! Vindaloo is a hot curry though, whichever way you look at it. You can reduce the chili and pepper a little bit in this recipe, but if you don’t like spicy food, probably best to go for a different curry entirely than to try to mellow it out too much.
It is tempting to think about preserving this time of year. It seems everything I am picking, I’m picking in bulk!