2 days ago
Above are just a few stills from our week here on the farm, kicking off with 1. Just a gratuitous 'Autumn on the farm' picture! 2. We welcomed a group of agriculture students from Charles Sturt University to the farm yesterday. Tim spoke about running an agri-business, we showed them around the farm and had a very casual BBQ lunch. They were all so keen and bright - it's good to see. 3. Still using up leftover poached quinces from Forage, we tried some with venison prosciutto on pizza the other day and they were just delicious. Always good to find new flavour combinations for pizza night. 4 & 5. And lastly, we introduced our poddy fawn to the herd this week. While I'd love to get her out of the garden (which is is systematically eating her way through), she isn't quite ready yet to be repatriated!
The Friday ListThis fruity afternoon iced bun from Pip is just the kind of thing I love to bake. And now we've started lighting the fire, I have a nice warm 'prooving' place ready to go.
Our venison popped up on the Today Show last week!
Great wrap up of Orange F.O.O.D Week's Forage walk from Netherleigh blog
This is the prettiest blog post I think I've ever seen.
I'd love to cook every recipe in this ginger-inspired collection on Gourmet Traveller's website
Armchair travel - Santorini via Cereal magazine's beautiful blog. Then off we go to Canada via Brooke Holm. Gosh that girl can take a photo...so stunning.
Tim and I are craving light, spicy food at the moment so I'm bookmarking these margarita chicken tostadas, this recipe for roasted brussels sprouts with crispy baked tofu and also, this Spicy tofu curry from My Darling Lemon Thyme
The art of doing nothing via Kinfolk. I loved this essay but now think I need to discover the art of finding time to do nothing...
This Swedish schoolhouse might just be my perfect house. Green.with.envy.
Strawberry rhubarb scones with sweet cream from Oh Ladycakes
Pretty cloud-shaped cookies from The Food Club...the text is in Swedish yes, but the photos are enough.
I love Adventures in Cooking - and can’t wait to make these blackberry and creamy goat cheese buns.
This post on hosting an edible flower workshop is also pretty beautiful.
This recipe for granola bark makes chocolate for breakfast idea almost plausable...
Indoor smores? Melted chocolate, hot marshmallow and biscuits for dipping - tick tick tick.
If you haven’t come across Recipe Rifle yet, do pop over for a read. Esther is hysterical and I love her writing.