These muffins were, to borrow from my kids, “a bit extra”. They were really good muffins. Soooo soft. When we impatiently ate them still slightly warm, they stuck to the paper cases a bit, but eaten the next day, the cases peeled off perfectly. The muffins were still soft and fresh and weren’t any less enjoyable eaten not-warm.

Give them a few seconds in a microwave if you must, but I don’t own a microwave, so room temp with a hot cuppa was just perfect.

This recipe is low sugar, but don’t tell anyone, because it totally doesn’t matter. They are delish!

Blueberry muffins

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Serves: 12 muffins Prep Time: Cooking Time:


  • 2 and 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup honey
  • 2 eggs, lightly beaten
  • 2/3 cup oil (canola is good)
  • 1 cup Greek yogurt
  • 1/4 cup full cream milk
  • 150gm blueberries
  • icing sugar for sprinkling (optional)


  1. Preheat the oven to 180ºC.
  2. Put 12 muffin cases into a muffin pan.
  3. Combine the flour, baking powder and bicarb in a large bowl.
  4. Combine the honey, eggs, oil, yogurt, and milk in another bowl. Using a large jug instead makes the next step easier.
  5. Add the wet ingredients to the dry. Stir until just combined.
  6. Fold in the blueberries.
  7. Add a tiny bit more milk if the mixture seems too thick. The batter should be soft and drop off the spoon, not stiff or runny.
  8. Fill the muffin cases almost to the top.
  9. Bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
  10. Cool on a wire rack, then store in an air tight container, if they make it that far.
27 December, 2018 0 comment
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I said a few weeks ago we should start inventing names for dishes and this week we have. It wasn’t intentional, more like a spontaneous exclamation after Kat’s first mouthful.

Kat came up with this fabulous hybrid of a recipe that also substituted some of the huge quantities of sugar with honey.

It was a bit of a gamble, but — oh my — did it pay off! It was a bit gooey for a first attempt at honey substitution, so we’ve adjusted the recipe slightly from what she did to hopefully get an even better result.

Rhubarb & mandarin honey heaven

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Serves: 4 Prep Time: Cooking Time:


  • 1 bunch rhubarb, chopped
  • 1 cup honey
  • 1/2 tablespoon baking soda
  • 5 tablespoons tapioca
  • 3 mandarins, peeled, segmented
  • 1 cup rapadura (or brown) sugar, well packed
  • 1 cup quick cooking oats
  • 1/2 cup plain flour
  • 1/2 teaspoon salt
  • 125gm cup butter in small chunks


  1. Preheat oven to 160º.
  2. In a large bowl, mix the rhubarb, honey, baking soda and tapioca. Let stand for 15 minutes, stirring occasionally.
  3. Tip into a greased loaf tin or rectangular baking dish. Really, just use a dish that you think will work.
  4. Halve the mandarin segments lengthwise and remove the seeds, then layer them on top of the rhubarb mixture.
  5. Combine the rapadura sugar, oats, flour and salt in a large bowl, then rub in the butter until the mix becomes crumbly.
  6. Sprinkle the crumb mixture over the rhubarb and mandarins.
  7. Bake for about 30 minutes, but the time will really depend on the type of dish you use, so check it regularly and use your judgement.
  8. It will be pretty soft and gooey when it comes out of the oven, so let it cool for around 20 minutes to let the honey set.
  9. Serve while it’s still warm with ice cream.
26 October, 2018 0 comment
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Just about the best birthday present I ever requested was an ice cream maker. I try not to load up with too many appliances (I don’t have a microwave), but the ice cream maker is essential.

I used it a lot when my kids were little and I was avoiding lactose for my older child (made lots of frozen yoghurt), but it’s lain idle for a few years now. We’ve eaten a lot of Connoisseur in that time, I can tell you. I won’t eat cheap ice cream. I mean, what’s the point?

A few weeks ago, I decided to see if I could make even better ice cream than Connoisseur for less (answer: yes I can), using local ingredients as much as possible. We have been eating the most divine concoctions!!

The Tilba Dairy double cream is waaaay too thick to make ice cream, so I’ve been using the South Coast Dairy cream with some Tilba Dairy full cream milk and the combination is perfect.

Enter the persimmons. I find this fruit so sweet, I can only eat a quarter or so before I have to give up. Persimmon is good for dried fruit snacks, but again, it’s really sweet. So I thought: I wonder what persimmon ice cream would be like? And I found out.

It’s really good. Subtle and sweet. I probably overdid it with the vanilla paste and it overpowered the persimmon a bit, but I like vanilla, so I’m not complaining. Next batch will have just a hint of vanilla.

I bought some feijoas at the farmers market the other day…

Persimmon ice cream

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Serves: 4 Prep Time: Cooking Time:


  • 150gm rapadura (or brown) sugar
  • 1 egg
  • 300ml bottle of South Coast Dairy cream
  • 100ml Tilba Dairy full cream milk
  • 1/8 teaspoon vanilla paste (optional)
  • 1-2 sweet (or very ripe astringent) persimmons, cored, peeled and puréed


  1. Whisk the egg into the sugar.
  2. Pour in the cream and whisk again.
  3. Pour in the milk and whisk again.
  4. Add the vanilla paste, if using (you only need the teensiest amount) and whisk again.
  5. Pour in the persimmon purée and whisk for a while, but don’t let it get too thick. It still needs to be quite runny.
  6. Turn on the ice cream maker, pour in the mixture and let it churn until it’s lovely and thick. This will vary, but I let it churn for 30 minutes and that was plenty.
  7. Put in the freezer for at least 6 hours before eating.
  8. Serve with anything or eat on its own.


This makes about 1 litre of ice cream.

31 May, 2018 0 comment
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Cake!! I haven’t given much thought to the sweeter side of things when it comes to recipes, but I’m going to address that now.

This recipe came from a friend of mine who answered my plea for ideas to use pumpkin. It came to me as a photo of a handwritten recipe with oven temps in fahrenheit. I must ask her where it comes from, because it sure is delicious! I can’t stop eating it.

Once you’ve cooked and mashed the pumpkin, making the batter is quick and easy, mixed with a spoon, so minimal washing up. Then it’s just a matter of waiting the HOUR it takes to cook… and letting it cool. So hard!

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Serves: 1 loaf Prep Time: Cooking Time:


  • 1 3/4 cup self raising flour
  • 1 cup sugar
  • 1/2 cup oil (not olive oil)
  • 1 cup mashed cooked pumpkin
  • 1/4 cup water
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 eggs
  • Icing sugar


  1. Preheat oven to 180ºC.
  2. Grease a regular size loaf tin (not too small) and line the base with greaseproof paper.
  3. Mix all the ingredients together in a large bowl.
  4. Pour the batter into the loaf tin and bake in the oven for 1 hour.
  5. After 1 hour, use a skewer to test that the loaf is cooked. Let it sit for 5 minutes before turning onto a cooling rack.
  6. Dust with icing sugar before serving with a properly infused pot of leaf tea.


The recipe just calls for mashed pumpkin, so cook it how you like. I baked it, because I hoped it would bring a richer flavour.

8 March, 2018 0 comment
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One of the LocalTable subscribers, Susan (we have a few Susans), once mentioned that she wasn’t a big shallot eater, but when faced with more shallots than she knew what to do with, she consulted the great Google oracle and made spring onion jam. Nice one!

When I ended up including a big load of red onions in the boxes last week, I remembered Susan’s idea and thought I’d give it a go with red onions. My first attempt ended with red onion toffee, but my second attempt was a winner! Super duper yummy with a stinky, hard cheese I bought at the SAGE Farmers Market on Tuesday.

Who knew a jam made with onions could be so good? And it also meets one of my key recipe criteria: it’s easy-as (as long as you don’t over cook it).

Red onion jam

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Serves: 1 small jar Prep Time: Cooking Time:


  • 2 red onions, halved and sliced
  • 2 generous blobs of butter
  • 1/2 cup raw sugar
  • 1/4 cup balsamic vinegar (get the real stuff, it's worth it)


  1. Gently heat your favourite frying pan.
  2. Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pan and start again! Don’t burn the butter!
  3. Chuck the onion in the melted butter and gently sautée until it’s very soft, about 10 minutes.
  4. Stir in the sugar and cook over a low heat for about another 15 minutes. Stir occasionally.
  5. Tip in the vinegar and cook for about another 15 minutes. Keep stirring occasionally.
  6. Remove from the heat and let the mixture cool a bit.
  7. Spoon the onions into a jar or dish, then pour as much of the liquid in as you like. It will thicken as it cools, so don’t worry about it being runny. You might not want to use all of the liquid.
  8. Let the jam cool to add to a cheese platter, or serve slightly warm to top meat dishes.

19 January, 2018 0 comment
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While peaches are sublime to eat as is, I thought I’d try to come up with something divinely sublime to do with a peach that was also quick and easy. The interwebs threw up some ideas and I threw in my own twist to come up with this.

It’s butter, it’s sugar, it’s about five different kinds of sweetness that combine to take the peach to new heights. And it’s so easy!

I use rapadura sugar instead of brown sugar. It’s basically unrefined brown sugar and it’s beautifully rich. I get mine from Rustic Pantry Wholefoods in Moruya.

Use whatever saucey or syrupy drizzly topping you like. I happened to have some maple syrup, so that’s what I used, but something like salted caramel sauce would be delicious… even chocolate, if you must.

Important: make sure the peaches are soft and ripe!

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Serves: 6 Prep Time: Cooking Time:


  • 3 peaches (white or yellow flesh, whatever is in season), halved and seeded
  • 6 peach-stone-sized blobs of butter (don't use margarine)
  • 2 tablespoons of rapadura sugar (or just brown sugar)
  • 1/4 teaspoon ground cinnamon
  • ice cream (any flavour you like, make it fancy)
  • maple syrup for drizzling


  1. Preheat the oven to 180ºC.
  2. Place the halved peaches, cut side up, on a shallow heat-proof dish.
  3. Drop a blob of butter into each of the hollows left by the peach seed.
  4. Mix the sugar and cinnamon together and sprinkle over the peach halves.
  5. Bake for at least 15 minutes. The peaches should be soft, but not mushy.
  6. To serve, place each half in a bowl or dish, top with a scoop of ice cream (we happened to have boysenberry gelato), then drizzle with the maple syrup. It won’t look too pretty, but it will taste amazing.
11 January, 2018 0 comment
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Another food from my childhood, but this time it brings good memories.

Mum grew heaps of rhubarb in her garden, so there was a pretty steady supply of stewed rhubarb in the fridge. Super quick and easy to make, she just chucked in some sugar and let it cook down.

But I’ve picked up a couple of tips over the years that make this stewed rhubarb better than my mum’s (sorry Mum), like using raw sugar instead of white or caster and squeezing in some lemon juice. Very more-ish. Fantastic with ice cream or on muesli or porridge.


Stewed rhubarb

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Prep Time: Cooking Time:


  • 1 bunch of rhubarb
  • 2/3 cup raw sugar
  • half a lemon (or a whole, if it's not very juicy)
  • half a cinnamon stick


  1. Cut rhubarb into chunks and rinse.
  2. Chuck the wet rhubarb chunks into a medium saucepan on a low heat.
  3. Add the raw sugar.
  4. Squeeze the lemon juice into the saucepan.
  5. Add the cinnamon stick and give it a good mix.
  6. Cook over a low heat until it goes all stewy. The rhubarb chunks will fall apart and go stringy. Stir regularly. It doesn’t take very long, so don’t forget about it.
  7. Set a timer for 10 minutes if you’re like me and wander away from the stove a lot. Cleaning boiled-over stewed rhubarb residue off your stove is annoying. Check after 10 minutes and keep cooking according to how you like it.
  8. The longer you cook it, the more gooey and toffee-like it becomes (good for eating with ice cream), but don’t let it go too far, or it gets a slightly burnt taste. Keep it runnier for slopping onto your breakfast cereal.
6 December, 2017 0 comment
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