Jumping Red Ant
JUMPING RED ANT Whenever I approach Jumping Red Ant, I immediately want to make ratatouille, or caponata – any of those gorgeous jammy ...read more
8
06, 2023
1
06, 2023
Francisco’s Table
A thick hunk of toasted sourdough, a joyous tumble of braised tomatoey capsicum and onion and beans, a perfect fried egg to crest ...read more
25
05, 2023
Mount Chowan
Lance Powell’s stall is a glorious tumble of mostly bananas, barely blemished, all from his property at Mount Chowan. On the north-eastern corner ...read more
18
05, 2023
Greens from The Farm
I’ve long believed that a green salad goes with most meals and nearly every night that’s what I’ll have. Now Greens On The ...read more
2
03, 2023
Rainforest Foods
Next I have to try Anthony’s idea of mixing his Macadamia Nut Spread with water and a pinch of salt and drizzling it ...read more
23
02, 2023
Hayters Hill Farm
David and Hugh Trevor-Jones must have one of the most panoramic offices in the region. On a ridge overlooking Byron Bay – that ...read more
16
02, 2023
Grumpy Grandma’s olives
I’m waxing lyrical to Tim Stone about his wood-smoked olive oil. It’s a gorgeous product, the smoke adding an extra element in a ...read more
16
02, 2023
Flowers Chocolates & Candles on Valentine’s Day
Is there anything lovelier than the sight and the scent of a blue lotus? It’s a flower and a fragrance in one, and ...read more
26
01, 2023
Mushroom cultivation is addictive!
Two pieces of delightful trivia about Shroom Brothers’ Andrew Mohanu. The Romanian town where he was born was about 20km away from Dracula’s ...read more
5
01, 2023
Spicing it up
‘Basil pesto is our most popular product’, Duska tells me, ‘but so is the Pumpkin and Macadamia Dip. Oh, and our harissas have ...read more