We didn't harvest any fruit from our quince tree this year, but when I saw their golden forms at the green grocer's I added a few to my shopping basket. My taste buds were set on baked quinces to add to porridge, but then I read Michelle Crawford's recipe for Quince and Walnut Cake and I was intrigued. Without walnuts within 60km, I substituted pistachios after consulting with my foodie neighbour Teresa. The green and russet colour of pistachios on cakes is so appealing, and this recipe calls for toasting them in icing sugar and sprinkling with salt flakes, making them deliciously crunchy and sweet. The baked quinces folded into the batter before cooking create a moist fruit cake texture, finished with everyone's favourite cream cheese icing. If you have a quince tree, know a friend with quinces to spare, or lock eyes on them when you're shopping, scoop them up and try this recipe to delight your friends, family and you.View full article →
Being in pandemic quarantine has been a chance to go through piles of magazines that I don't need anymore, tearing out recipes to add to our collection. This has the double benefit of exposing new cooking ideas and clearing corners of the house. One of the recipes that caught my eye is Persian love cake. This is very similar to Nutmeg cake, which I have been making for decades. If you're looking for a cake to share on Mother's Day, this could be it. The recipe traditionally calls for crushed pistachios, which add a vibrant pop of colour. Without pistachios at hand I used slivered almonds. The cake has an interesting texture, an almost crunchy biscuit base and softer dense body. I hope you enjoy it. It disappeared very quickly when I made it for morning tea for our family during the school holidays.View full article →
We hosted the most enjoyable Book Lunch for Gourmet Farmer Matthew Evans on our shop verandah. Our 45 guests came together to hear about Matthew's book 'The Commons, A Year of Growing, Cooking and Eating on Fat Pig Farm.' This was really special for our family because we have been cooking Matthew's recipes for nearly two decades and still have a couple of recipes torn from The Sydney Morning Herald Good Weekend, the earliest from 2001.View full article →
With backgrounds in journalism and fine art Duncan and I moved to Nundle in our late twenties after visiting for 18 months and falling for its dramatic hills, historic buildings and village atmosphere.
We revived a timber and iron building in the main street, re-registering the name Odgers and McClelland Exchange Stores and stocking traditional kitchen and garden wares inspired by original handwritten and typed ledgers.
Some of the brands that we stock are the same vintage as the building: Burgon and Ball, Sheffield, 1730; Kilner, 1842; Opinel, 1890; TALA Taylor and Law, 1899; Mason Cash, 1901; Fowlers, 1915; Falcon, 1920s.
Our business evolved for 11 years without being online. Our online journey began in 2011 after the birth of our youngest son. Creating an online store was a way for me to work from home.View full article →
For the Murrurundi Ladies Day Out I made Black Forest Brownie Cake to demonstrate how I style and photograph an image to share on our shop social media. It is a delicious cake and I had to laugh when our 10-year-old said it was his favourite cake because he preferred dense chocolate cake to airy chocolate cake. The recipe could come in handy during the summer months when we're all called on to "bring a plate" from time to time. Your friends will love you for bringing this along.View full article →
Walking our Border Collie Kelpie cross, Walt, under the alders in the paddock near our house, I admire the magnificence of the Great Dividing Range and I am reminded of the first time I visited Nundle and saw those striking mountains.
After an extraordinary drive from Tamworth, shadowing the serpentine curves of the Peel River, by the time I reached Nundle I was so in awe of the beauty of the landscape that I was thinking, “What is this place?”
Duncan and I have just passed our 20-year anniversary of living at Nundle and I still appreciate that humbling experience of living in a mountain landscape daily.View full article →
If you're looking for a simple recipe to make and package for friends for homemade Christmas gifts, or to take to a gathering try making a batch of Pfeffernusse. While reading Matthew Evans 'Summer on Fat Pig Farm' I came across a recipe for Spiced biscuits, described as 'Almost like a Pfeffernusse'. This lead me on a search to find out what Pfeffernusse is and a morning of biscuit making. With ground cinnamon, nutmeg, ginger and cloves the mixing and baking really does bring Christmas spice scents into your kitchen. It is very satisfying rolling the smooth biscuit dough into small balls, and once cooked and cooled they had a lovely chewy texture and of course the delicious spice flavour.View full article →
Christmas has come early to the bush this year in the form of simple but effective social media campaigns, #buyfromthebush and #buyregional. This is an immediate leg up for country online retailers like ourselves, who by simply adding the hashtags #buyfromthebush and #buyregional to our social media posts, or registering on the NSW Government #buyregional online hub, are linked with potential urban customers who would like to support regional communities facing their third year of drought this Christmas.View full article →
Duncan has added home butchering to his skill set. After helping friends Gibbo and the Worleys butchering home grown lamb, and picking up tips like wiping the carcass with lemon and herbs, he has been butchering our own lamb for about 12 months. At first he was limited to hanging the carcass in our shed (winter only), but after buying a tall fridge he now has the flexibility of hanging a carcass at a consistent temperature and can home butcher year-round. Our knife wholesalers, Tawonga, are a source of butchering tools, a New Zealand made saw, skinner, boner, and knife.View full article →