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Great Vintages Make Great Wines
























Decades of Blending Trials Make Better Wine

























Our specialty is seafood where we take a pared down approach. Less is better. And over the last decade we have been working out how to best cook freshly gathered funghi. Then there are recipes which we have used successfully over many years. These are adaptations of recipes we have taken from books and we will give you our source. Mostly these will lead back to another book.

Our Recipes

The Use of Decanters to Create Theatre at a Xmas Lunch
Friday, 6th October, 2017 - David Farmer

You can find great food in humble restaurants and spotting these places before the crowd arrives is most satisfying. In general though the great restaurants of the world, though I only know France and Australia well, are not modest in appearance. It seems success at the highest level of cooking is associated with creating a similar level of ambience, even luxury, as after-all the clientele are wealthy. more...

All About Chinese Tea, Part 2
The Famous and Special Teas of China

Wednesday, 2nd March, 2011 - David Farmer

I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

All About Chinese Tea, Part 1
Thursday, 16th July, 2009 - David Farmer

I was fortunate to spend time in China in the late 1970's and early 1980's which came about from one of the poorly thought out business ideas of my brother and I to import tea from China. What follows comes from notes I took during an extended stay in June, 1980. I believe this information will prove quite useful to those who love tea and its many types. more...

A Fish Sauce and Tony Bilson's Whiting Quenelles
Sunday, 28th June, 2009 - David Farmer

Elizabeth David

Catching and eating fish is the ultimate life's pleasure. I seldom use a sauce as the approach to fish is cook them when fresh and keep it simple. With that said for a number of years I have experimented with a recipe of the great Elizabeth David which was published in The Complete Imbiber, No. 6. (Vista Books, London, 1963). more...


- Rabbit Pie with Pine Mushrooms

Friday, 5th June, 2009



- Mark Lloyd of Coriole Talks About Olives and Oil

Friday, 28th March, 2008



- Tales about Oysters, Opening and Eating

Thursday, 6th December, 2007



- Yeast Leavened Pancakes

Thursday, 22nd February, 2007



- Peasant Mushroom Soup

Friday, May 26th, 2006



- Fish, Eggs and Steaming Bream

Wednesday, March 22nd, 2006



- Cheong Liew's Steamed Eggplant with Tomato Chilli Sauce

Tuesday, 28th February, 2006



- Time for Saucing

Friday, 24th February, 2006



- Slippery Jacks in August?

Wednesday, 17th August, 2005



- Lentilles du Puy

Friday, 5th August, 2005



- A Delightful Warm Vegetable Salad

Wednesday, 20th April 2005



- A Tasty Fish Soup

Friday, 28th January, 2005



- The French Pizza from Provence - Pissaladiere

Friday, 28th January, 2005



- Another Broad Bean Option

Wednesday, 3rd November, 2004



- A Good Recipe for Broad Beans

Saturday, 30th October, 2004



- The Collection and Smoking of Mussels

Sunday, 18th October, 2004



- Cooking East Coast Whiting

Thursday, 14th October, 2004



- A Great Yabby Recipe

Saturday, 17th October, 2004



- The Perfect Fish Batter

Friday, 8th October, 2004



- Flathead Sushi

Wednesday, 15th September, 2004



- A Classic Carp Recipe

Wednesday, 4th August, 2004


Another Broad Bean Option
Wednesday, 3rd November, 2004 - Simon Grant

Here's a thought for your broad bean supply. Of course they really should be picked on the day they are eaten however if they are fresh and small then it is all systems go!

Broad Bean and Bacon Risotto

broad beans 1 cup per person
homemade chicken stock
best quality bacon
1 onion
small clove of garlic if desired
white wine
parmiagano reggiano
arborio rice
fresh sage finely chopped
pepper

Remove cuticle and 'double peel' if required. Chop bacon and add rind to stock. Use normal risotto technique and use consistent stirring rather than any short cuts. The result is far superior! In this risotto the beans and bacon are added after the first ladle full of stock and are effectively poached. Dont go to heavy on the parmigiano but a small amount brings the dish together. Some prefer the fresh lift of chopped sage added at the end although you can add whole leaves with beans but this can be dominating.



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