Country Cooking

Dishing it up at Prof’s

Feb 26th, 2018 | By
Kate Wilson

  In this new column, Number 8 Network invites local chefs and café owners to share some of their secrets, as well as one very special recipe. Kate Wilson from Prof’s@Woodlands gets us started. We have a copy of Kate’s book Platter Chatter to give away – to enter email number8network  and tell us the

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Lemon cordial all year round

Feb 11th, 2018 | By
Lemons

  There’s nothing quite like a cool glass of lemon cordial after a day in the garden, mowing the lawns or a bout of strenuous book reading. And in winter it makes a delicious hot lemon drink on those cold nights which sadly, are approacing. Lemon cordial is really easy if you have a little

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Summer ice bowl a stunner

Jan 25th, 2018 | By

  This hot weather is perfect for culinary magic – try serving a summer fruit salad in one of these stunners.  I came across the idea years ago. Ice bowls are magical things; the best blooms of summer – roses, marigolds, pansies and violets – frozen within a sparkling bowl of ice. The first step

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Slow-cooked rabbit delights

Nov 6th, 2017 | By
slow cooked rabbit

When someone drops a buck rabbit off at your front door, you do not flinch. You allow the husband to bundle the recently deceased creature up, process it and let it marinate in lemon juice and olive oil. Early the next evening you brown the joints in a frypan with bacon, before adding plump, black

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Pea and ham soup with a twist

Jun 12th, 2017 | By

Jazzing up the classic Pea and Ham soup is a grand idea on these chill Winter days, says Annette Taylor. Not much beats a bowl of hearty, steaming soup and one of my favourites  was pea and ham.  For years I’ve turned ham hocks and dried split peas into the well-known winter warmer; it’s cheap,

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Mushrooms galore!

Apr 19th, 2017 | By
Horse mushroom

Mushroom season is upon us.  And one of the best types is in paddocks right now. Horse mushrooms (Agaricus arvensis) are the biggest of the local mushroom varieties – they can be 15cm or more across the cap – and they have a deliciously rich flavour with a hint of aniseed. Last year we didn’t

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