Our annual Orange Wine Week kicks off tonight with a public wine tasting and we are participating with lunches at the Farm Kitchen this weekend (sold out) and next (spots still available!) so please email me if you'd like to come along.
In the meantime, here are a few links that I enjoyed this week and a recipe for really beautiful rose and fig muesli biscuits that Alice, Tom and I enjoyed this afternoon.
- This French tea party looks just about perfect to me
- From this week's new favourite food blog, a gorgeous recipe for raspberry and walnut cake and another for lemon and honey cake. Can't wait to try both
- Flavoured salts inspired by artist Al Munro over on the fantastic Sydney-based blog Feasting on Art
- Linda Lundgren’s food styling rocks; she does a mean deconstructed salad and this pork platter is awesome, if not a bit confronting . Discovered via another new discovery, Dustjacket Attic
- Wowsers, My Little Fabric is one beautiful blog. Most of the recipes are in French but as of a few months ago an English version has begun appearing at the end of each post. This one, a little travel piece on northern Brittany gave me serious wanderlust
- And still on travel...I’ve never been to NY and desperately hope to one day, but thanks to Sweet Fine Day, get little a little fix every now and then, I loved this post about the West Village ion a cool rainy day.
Fig and rose muesli biscuits
About 20 minutes away from us, just past Canowindra, is the organic farm Rosnay. We visited a few months ago and since that day I developed a bit of an addiction to their figs in syrup. They give these gluten-free biscuits a beautiful toffee flavour but you can always substitute the figs for half a cup of chopped dried fruit and 1/4 a cup of runny honey. And the rose petals are just a (beautiful) aromatic extra so don't worry if they aren't handy either.
I made these in my new-ish ‘whoopie-pie’ baking tray but you could use a muffin tin or just press the lot into a lamington tin and make this up as a slab that can be sliced into bars. Makes about 12 biscuits.
3 cups rolled oats*
1/4 cup sunflower seeds
1/4 cup almond slithers
1/4 cup LSA mix
1/3 cup light vegetable oil
250ml figs in syrup
1/4 cup brown sugar
1 tsp sea salt
1/4 cup dried rose petals
Preheat oven to 180C and either spray the biscuit tin with canola oil or line a lamington tin with baking paper. Combine the dry ingredients then roughly chop the figs and return them to the syrup. In a small bowl, mix together the vegetable oil, figs in syrup and brown sugar then mix this into the dry ingredients. Fold through the rose petals then press into the baking tray and bake for 15 minutes if cooking as individual biscuits or about 25 if baking this as a slab. Don’t try and take these out of the tin until completely cooled as they come out of the oven very soft and crumbly but harden after a little while.