Vanilla Essence Is Over-rated

  It’s been several years since I diversified from using vanilla essence in my baking. In fact, it is so few and far between that I have not missed it in my pantry. Vanilla essence is over-rated. This may come as a shock to many bakers who can’t do without vanilla […]


Bundy Special mangoes best tasting

Have We Forgotten The Taste Of Real Mangoes? Ever wondered why the “yellow” mangoes on display at the supermarket have no aroma?Supermarket mangoes have been so processed that they have lost their true identity. Buy them long enough and it is easy to forget what real mangoes taste like. I […]


Sandpaper Figs Green Curry

I have been inspired by Aussie Bush Tucker lately since I have so many growing wild on my property. One such delight is Sandpaper Figs. They are smaller than normal figs and most people find them bland to eat on its own. When it’s very ripe it does have a […]


Homegrown Water Chestnuts 2

I have mainly eaten water chestnuts in Chinese stir-fry. Most people in Australia don’t even know what water chestnuts are, although they would have eaten it at a Chinese restaurant. Next time you order a mixed vegetable dish at a Chinese restaurant, look for water chestnuts amongst the chunky cauliflower […]


Jackfruit Mackerel Curry

Jackfruit is popular in Malaysia. The fruit grows close to the trunk of the tree. A mature jackfruit tree can produce between 100 – 200 fruits in a year. The seeds inside are bountiful too. Cut it open and you will find many seeds covered with yellow or orange pulp. […]


Eco-dyeing and Organic Lunch At 1896 Homestead

Susan, the artist and Gary, the Greenhand (after the hobbit in Tolkein’s Lord of the Rings) live in a restored heritage homestead, first constructed in 1896. What could be more picturesque than than? Susan Curran works with clay to create pots and sculptures and holds eco-dying workshops while her husband, […]