Cauliflower Pizza Crust I make bread about two or three times a week and in addition I make chappati or roti and pizza and cake. So unlike some people who need to throw out their sourdough starter to make a Read more…
Lychee season Lychee season is here! How fortunate for me Australia has the longest lychee season in the world – producing from late October to late March. Every time I look at my own lychee trees in the ground, I Read more…
No cook jam Summer is upon us in Australia and no doubt there is an abundance of fruit for home gardeners. Excess fruit brings jam-making to mind. And if you bake your own bread at home, like me, you definitely Read more…
What is white flour White flour is ubiquitous. We routinely devour sandwiches made with white bread, munch on pastries and cakes and batter-fried fish or tempura, cornflakes, cereals, it’s everywhere! We have all heard of the old adage “The whiter Read more…
Working with nature to produce pure honey An unforgettable experience in country living is what you will find when you visit Beewise at Termeil. You will be greeted by friendly dogs romping around fruit and nectar producing trees just so Read more…
Tom Yam Pizza All my pizza bases are freshly made with sourdough starter. I grind the wholegrains and use fresh flour. Flour does not last long. Flour sold commercially has had the bran and germ removed [the most nutritious part Read more…