Author Archives: Kerrie Smith

Christmas is fast approaching and I shall be selling my gift bags and buckets to help solve your gift-giving dilemmas. The little bags with three  assorted  jams, chutneys or marmalades are wonderful for the children to give to teachers, and … Continue reading

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Chicken Breast Stuffed with Chilli Jam

This is fairly easy to do and so tasty! 1 large chicken breast Chilli jam Camembert cheese Breadcrumbs Egg wash plain flour Cut a pocket in the chicken breast, fill with camembert and a couple of spoons of chilli jam. … Continue reading

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Sydney Fine Food Award time again

It is award time and this year I have scored again, winning four bronze medals and a silver. The bronze were for Raspberry Jam, Brandied Apricot Jam, Four Fruit Marmalade and Breakfast in Seville. The silver was for passionfruit curd.

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Marmalade season is here again

It is marmalade season again and I have been cooking like a crazy woman … this only comes once a year so I “make hay while the sun shines”. This year my Breakfast in Seville has been selling like hotcakes … Continue reading

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Sydney Fine Food Awards

I am extra proud to announce that after success at Mudgee, I also had a couple of wins in Sydney at the prestigious Fine Food Awards. Perhaps the win that means the most to me is the bronze I got … Continue reading

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MUDGEE FINE FOOD AWARDS

Since their inception in 2007, The Mudgee Fine Food Awards have become  widely recognised benchmarks in the Australian food industry. This year a panel of well known and highly qualified judges awarded 15 Gold, 35 Silver and 53 Bronze medals … Continue reading

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The Perfect Roast Potato

My food hero is Jamie Oliver. I saw him roast potatoes and they just looked so delicious that I had to try his method. I have not had a “ho-hum” roast potato since I did. These are crunchy, easy and … Continue reading

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LEMON COCONUT CAKE

Some of you may remember this cake .. it was the one we all had a bit of down at the Town Farm for Vicki McGregors’ birthday(Vicki from Well Fed Pets). It was a bit of a hit so it … Continue reading

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Mango Chutney is back

After an absence of several months Mango chutney is set to make a comeback. I finally got my hands on some mangoes (thanks to a friend who got them for me). So, my big pot is bubbling away on the … Continue reading

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Lamb Shank Tagine

Lamb Shank Tagine   Such a succulent, warm and spicy meal,  but I cooked this in a heavy cast iron casserole dish. I find that cooking in a traditional tagine often results in a very runny gravy. If you do … Continue reading

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