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Tomorrow’s breakfast.

Tomorrow’s breakfast.

Potato and leek soup with lashings of straight-out

Potato and leek soup with lashings of straight-out-of-the-ground truffle. Hello lunch! #TruffleSeason #MyLocal #Stanley #NortheastVictoria #LocalGrown

Straight out of the ground. Unsorted, ungraded. Co

Straight out of the ground. Unsorted, ungraded. Come get ‘em. @hillsboroughqualitynuts

I'm a bit addicted to ABC's food program "Last Sup

I'm a bit addicted to ABC's food program "Last Supper" (if you're a foodie and haven't tuned in, you should, it's very entertaining). Chefs and prolific Australians put forward their ideas, and usually a recipe, of what they would prepare for their last meal on earth.

Dan Hunter, legendary Australian chef and owner of @BraeRestaurant, reveals what he would make for his final meal on earth - a roast Sommerlad chicken and black truffle sandwich (AKA the last sandwich on earth).

And I have to tell you, I will never look at the humble chicken sandwich the same way again. (You can find a copy of the podcast on my blog).

What would your last meal on earth be? (mine would have to involve WA crayfish).

“Mother earth never attempts to farm without liv

“Mother earth never attempts to farm without live stock; great pains are taken to preserve the soil and to prevent erosion; the mixed vegetable and animal wastes are converted into humus; there is no waste; the processes of growth and the processes of decay balance one another; ample provision is made to maintain large reserves of fertility; the greatest care is taken to store the rainfall.”

– Extract from An Agricultural Testament (1941) by Sir Albert Howard

You’ve heard me talk about chicken feet before.

You’ve heard me talk about chicken feet before. These gnarly little doodads that give up the most incredible broth or stock imaginable. Did you know, though, you can use these little nutrition bombs as a natural thickener in your cooking?

After the outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat.

If you throw a couple of feet in the pot next time you make a stew or slow braise, you'll find they work as a natural thickener - meaning you get all the goodness, flavour, and texture of a thick, rich base without having to add flour or starch. Just fish the feet out at the end if you don't want to suck the unctuous tissue off the bones (it's delicious).

Someone sent me this cookbook illustration. It's w

Someone sent me this cookbook illustration. It's watermarked but a Google search doesn't help.

I absolutely love the simplicity it represents. In times gone by, when backyard poultry was the staple, and homegrown vegetables turned the meal to a feast.

While we are not quite as 'in your face' with the production of the geese we receive from our poultry farming partner, we're grateful that the homegrown values still exist. Goose season is now coming to a close, and almost all of this year's geese have been sold.

There are still a few floating around if you want a few for your freezer, but even if you don't, I hope you enjoy this image. #goosefordinner

Beef is back in our supply chain - and, naturally!

Beef is back in our supply chain - and, naturally! - our grass fed, grass finished beef is grown without chemicals or grain. To quote our farming partner – this beef is grass, sunlight & rain in a bag! No sprays, no chemical plunge dips (yep – dunk the whole cow in a pool of toxins!!) or internal parasite drenches. Just pure cow off pure soil. 🐮

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