Worcesterberries

  The first thing that needs to be said about the Worcesterberry plant is that this is a vicious, thorny, beast, so make sure to wear a thick pair of gloves when picking berries or pruning because you can easily end up with more scratches than berries.   The large, sharp thorns:     The […]

Raspberry Sauce

    The raspberries to make this sauce were picked just an hour prior. Using fresh raspberries makes this a refreshing and intensely flavoured sauce, but you can also use raspberries that have been frozen then thawed (raspberries that have been frozen might need a bit more icing sugar added for sweetness). I have called […]

Red-Currant Jelly – Gelee de Groseilles

    This is a recipe by Elizabeth David from her recipe book French Provincial Cooking (a book which Mum considers to be not only vital and essential, but also a crucial addition to anyone’s recipe book collection). Note the adjectives and synonyms (for repetition) for that’s how fundamental and important this book is in […]

Pineapple Flowers

  Pineapple Flowers are very pretty and very delicate. They are made out of thinly sliced rounds of pineapple and are used as garnishes. When dried out, the pineapple retains its lovely yellow colour and the edges become frilly. While these dry out in the oven, the house fills with a sweet pineapple fragrance.   […]

Feijoas Poached in Ginger Syrup

        Mum and I eagerly await the feijoa season, and they all seem to drop at the same time and since the feijoa season is short and sweet, it makes sense to capture the feijoas, bottling them so the unique flavour can be enjoyed throughout the year. We adore this lovely flavoured […]