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Bruschetta on toasted rolls

Note: this can only be made when the tomatoes are at their richest, ripest peak. This is not a midwinter or even early spring dish! Bruschetta This recipe adapted from Jill Dupleix’s “I Hate To Cook”, 1991, Mandarin Books 2 cloves of garlic 3 ripe eating tomatoes ½ cup fresh basil leaves (you can substitute

Pinot noir – pining for a glass?

Hereby introducing a new column for our region’s many fine-wine lovers and discussers. We’re lucky to have met Corinna Baird, associated with Wamboin’s newly re-opened winery/cafe Contentious Character (nee Lambert Vineyards). She will bring us more wine news and discussion in the coming months. We start with that international favourite

The art of making cheese

Farmhouse cheddar   I had never considered making cheese, until I met Graham Redhead at a Fair Food dinner in Bungendore last year. He was running a cheese-making course that weekend and happened to sit at the same table. I was so fascinated by what he said and the way he said

Slow food

Caption: Bronwyn (right) and Helen at a Braidwood market. Braidwood couple gain international kudos. Sometimes passion, commitment and hard work are rewarded, as Bronwyn Richards and Helen Lynch of Wynlen House Slow Food Farm have discovered. Helen and Bronwyn were recently notified that their nomination to attend Terra Madre Salone del Gusto

Top pastry skills come to Bungendore

Top pastry skills come to Bungendore from Manila via Jeddah and Braidwood by Maria Taylor It took Nerson Cuevas on an interesting journey to get himself and family to a business in Bungendore from his home country of the Philippines, via Jeddah, Saudi Arabia, Switzerland and Braidwood. But now the master pastry chef is

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