The very hungry Anna, the 7th Duchess of Bedford, is rumoured to have started the late afternoon indulgence of cake and tea in the early 1840s.
This all started when I endeavoured to find out what makes a great a piece of beef. But I found myself running around South Australian cattle farms on information overload…
I really love honey and until a couple of years ago I didn’t realise that I wasn’t eating the real thing!
There is no better way to discover the soul of a country than to eat your way around the landscape and embrace the local food.
A truly sustainable, or even regenerative, farming model is in practice and the stress-free sheep are producing some of the country’s best lamb.
Practicing the art of the roast chicken.
Indulge in this White Chocolate and Raspberry Mille-feuille recipe made famous by Marie-Antoine Carême, the first celebrity chef.
We are somewhat horrified at the consumption of olive oil in our house and have started purchasing in bulk and direct from the producer to feed the habit.
Annabelle tackles the theme of responsible cooking in regards to food wastage with a recipe for pork neck, fennel, apple and cider hot pot.
Great bread needs a great starter and keeping a starter at home is one of the most rewarding baking experiences you can have in the kitchen.
Copyright Adelaide Review 2014
Site by Band