Daisy Chains and Picnics

Stir fry is a great quick and easy dinner. Throw in a wok and cook, something the whole family will love. Ingredients 375 g wok ready Singapore noodles 2 Tbsp sweet plum sauce juice from 1 lime 1 Tbsp runny honey 1/2 Tbsp Hoisin sauce 1/2 Tsp soy sauce 120 g frozen peas 2 spring onions, finely chopped 1 red capsicum, deseeded, cut into narrow strips 1 garlic clove, finely chopped 1 cm piece ginger, peeled, finely chopped Method 1.  Cook noodles according to packet instructions, then drain, run under cold water & drain again, put into a large bowl 2. Put lime juice into a small bowl, stir in plum sauce, honey & hoisin 3. Heat a large wok over a high heat until very hot, add 1 tbsp oil, garlic and ginger, fry for a few seconds, then add the capsicum and spring onion and fry together for approx 1 - 2 minutes, turn down heat to medium/low, then add the noodles and frozen peas, heat for another 2 - 3 minutes. Move noodles to side of wo...

Ingredients 250 g Sweet potato, peeled and grated 1 large carrot, peeled and grated 250 g zucchini, grated 1 spring onion, finely chopped 75 g flour 1/2 Tsp sea salt 1/8 Tsp ground pepper 2 eggs, separated 1 Tbsp fresh parsley, roughly chopped 1 Tsp lemon zest 1 Tsp crushed garlic oil to fry Method 1.  Combine grated vegetables, spring onion, flour, salt, pepper, parsley, zest and egg yolks in a large bowl. Beat egg whites until stiff. Fold into vegetable mixture. 2.  Heat a large frying pan over a medium heat, add some oil, then add approx 1/3 cup of the vegetable batter to pan, flattening down a little. Cook for 5 - 7 minutes on each side until golden brown. If fritters are browning too quickly, reduce heat.

This dish is easy and quick to make and ideal on it's own or as a side Ingredients 350 g Singapore noodles 60 g snow peas, thinly sliced 1 small yellow capsicum, deseeded and thinly sliced 100 g cashew nuts, toasted and chopped 1 1/2 Tbsp peanut or sunflower oil 4 Tbsp chopped fresh garlic chives 3 cm piece ginger, peeled and thinly sliced Sauce ingredients 100 ml chicken or vegetable stock 2 Tbsp Asian Hoisin sauce 1 Tbsp Japanese Mirin seasoning 1 Tbsp lemon juice 1 Tbsp sesame oil 2 Tsp brown sugar 1.  Prepare noodles according to packet instructions. 2.  Combine all the sauce ingredients in a small bowl and mix well. 3.  Add oil to a wok or large frying pan over a medium heat, add ginger, snow peas and capsicum and fry for approx 1 minute. Add noodles and sauce, mix well. Heat through for 2 minutes. Add chives and cashew nuts, stir well.  Serve immediately

  A Taste of the Huon, is a celebration of fine food, wine, entertainment, arts and crafts, from the Huon Valley and Channel region. The event, which is held at Ranelagh, is in its 24th year of success. I was delighted to have been invited to take part as a "Huon Hero" in promoting the region and its amazing produce. Nine instagrammers were given a guided tour of the stalls where we got to meet some of the valley's producers and growers, as well as sampling some of the delicious food, wine and cider that was on offer at the Taste of the Huon. The Huon Valley is part of the southernmost region in Australia, and is renowned for its fine produce such as apples, pears, mushrooms, seafood, fruit, cheese, Ciders and Wines. Here are some photos from the day. The Honey Pot, located at the visitor centre in the picturesque Huon Valley is run by local beekeepers and has a wonderful range of delicious Tasmanian honey, as well as Ice cream, honey comb, honey mu...