With its history of early settlement by immigrants that brought their food with them and adapted it to the climate, we have a food culture today that is still firmly rooted in these original Silesian ideals and principals. Moving to the Valley and being surrounded by ever changing seasonal produce has always been my greatest inspiration, and that in turn has allowed me to learn my craft by trial and error and I’ve gone along from one idea to the next. That is the Barossa way of life to me; being inspired by and utilising what is at hand. And we have plenty to choose from here! -MB Read the rest...
My technical bake from last night's episode of The Great Australian Bake Off - golden brown pastry filled with indulgent pistachio frangipane filling, topped with roasted rhubarb and fresh raspberries - more than worth the effort! -MB Read the rest...
Have you ever used Maggie's fruit pastes beyond the cheese platter? From chewy Fig & Fennel Biscuits to deliciously sticky Quince Glazed Ham and Spiced Pear Salad Dressing, Maggie's fruit pastes are as versatile as ever. We hope these recipes get your creative juices flowing, so to speak! Read the rest...
My dish of the day last Saturday when dining with a friend at Fino at Seppeltsfield - the escabèche of quail - just divine! - MB Read the rest...
On Sunday afternoon, Lifestyle FOOD hosted a high tea at the Function Centre to celebrate Season 2 of The Great Australian Bake Off. 120 people travelled to the Barossa for the function, some very far and at a huge expense due to cancelled flights. It was such a great afternoon; the food was lovely, the guests were fantastic, and the band just fabulous. Kerrie McCallum hosted a brief Q&A and it was all just so relaxed – a really lovely afternoon pulled together so well by the team at Lifestyle. -MB Read the rest...
