Freshly harvested, home-grown produce, sweet-n-sour, pickled and preserved. 


PLUM SAUCE ... a real favorite of mine

​6  lb dark red/black plums  *  6 - 8 cloves crushed garlic  *  2 lb white  sugar 

 *  2 pints white vinegar (malt vinegar will give less tangy  flavor)
6 teaspoons salt  *  2 teaspoons cayenne (increase if you enjoy heat) 

 *  2 teaspoons ground cloves  * 2 teaspoons ground ginger
2 teaspoons white pepper  *  a few blades of mace (can be expensive. Use nutmeg or allspice or leave out)

Simmer together until reduced to a pulp. Some suggest forcing end product through a sieve to remove stones. I don't. Bottle when cooled.
Ideal as an excellent condiment on cold pork, beef or chicken. 

Great as a base for BBQ/grill marinades.



1/2  cup light soy sauce  *  1/2 cup oyster sauce  *   1/4 cup Chinese rice  wine 

 *  1/4 cup cornstarch/corn flour  *  1 tbsp sugar (I use brown

2 tbsp sesame oil  *  1 - 2 teaspoons ground white pepper (increase if you like it spicey)
Combine all the ingredients in a jar. Store in fridge and shake well before use.

3  tbspoons of sauce to 6 tbspoons water is adequate for a 2 person stir  fry. Add more water for a lighter sauce. Heat oil in wok. Stir fry meats  and veges.
When veges are nearly done, toss in sauce for brief time. 

It will thicken and coat your food. Serve.
To each meal, you can enhance the sauce with your favorite flavors - 

garlic, ginger, chili, brown sugar, cilantro, basil. 




I love this pesto recipe. Have used it on so many dishes, fish, chicken, 

paninis, for starters.

5 cups of basil leaves  *  3-4 cloves of garlic * 1/2 cup walnuts (instead of pine nuts)   * 1 cup olive oil. Blend together in food processor. Serve. 



2  firm,  white fish fillets   *   1 cup lemon juice   

*   1 finely chopped red  bell pepper  

 *   1 finely chopped green bell pepper   

* 3 medium tomatoes,  quartered  
1 finely chopped, small white onion   *   1 teaspoon cumin  

 *   1/4 cup freshly grated ginger   * 1 large cup heavy cream  

Cut  fish into thin, 2 inch strips. Cover completely with lemon juice.  Marinade for at least 2 hours (up to 24 hours). Drain well. Add all  ingredients. Mix thoroughly.

Season to taste, with salt. Serve on lettuce leaves. 

Garnish with fresh fruit and flowers.



1  ounce butter * 1/4 cup Golden Syrup (Australia/NZ) 

or Steen's 100% pure  cane syrup (USA) 

* 1/4 cup milk * 1 egg * grated rind of 1 orange
1  cup sifted flour * 1 teaspoon baking powder * 1 teaspoon baking soda 

* 1  teaspoon cocoa * 1 teaspoon cinnamon * 1 teaspoon mixed spice
1/2 teaspoon ground cloves * 2 cups finely chopped mixed dried fruit

Melt  butter and add the syrup. Microwave until runny. Add egg, milk, orange  and beat with a wooden spoon. Add remainder of the ingredients. 

Mix  until damp. Add  a couple of nips of brandy and/or a couple of nips of rum. If anyone is  assisting you, make sure they don't free-pour from the bottle!!

This recipe can be stored in an air-tight container in a fridge for months.

 It actually gets better with age!
To  cook  individual servings - lightly butter the inside of a cup  (microwave friendly). Fill the cup 1/2 - 3/4 full with the ingredients.
Then microwave for 60-90 seconds, depending on the microwave. 

Tip out onto a serving plate. Serve with custard or ice cream...


 I  have always found cooking, trying new recipes recipes very therapeutic.  

Even if it is just slicing vegetables. Preparing meats. 

Making vinaigrette dressings or  that special stir-fry sauce. 



1  lb pork   *   2 tablespoons soy sauce   *   2 tablespoons dry red  wine  

 *   1 tablespoon honey   *   1 tablespoon brown sugar  
*   2 teaspoons red food coloring (optional)  *   1 large clove crushed garlic   

*   1/2 teaspoon cinnamon   *   10 juniper berries

Cut  pork into cubes or strips. Combine ingredients. Marinade overnight.  

Stir occasionally. Cook in roasting dish in oven at 350F until done.

Often tastes better if allowed to sit in fridge for 24 hours 

and then reheat, before serving.



This is a quick recipe, for two. Ideal for a light lunch or late afternoon snack.

1 large skinless, boneless chicken breast  *  1/2 teaspoon sesame oil  

* 1/2 teaspoon garlic powder  *  1/4 teaspoon cumin  
chili to your taste (I like a kick)  *  1 tablespoon lime juice  
Lay  chicken breast on cutting board and slice horizontally, with very sharp  knife, leaving you with two thin portions. Marinate for 15-30 minutes.

Cook on grill at 450 F. Serve with lime cabbage slaw.

While  chicken is marinating, cut a round segment, about the size of a saucer,  off a whole cabbage. Slice the cabbage very thinly; almost shave it.
Add 3-4 half slices, thinly sliced onion, 2 tablespoons of chopped parsley, 

finely diced 1/4 apple.  Add tablespoon of olive oil, heaped tablespoon of mayonnaise,  2 tablespoons of lime juice, pepper, salt and sugar to taste.

Mix thoroughly, Serve alongside the grilled chicken.



I love buying bananas with the good intention of eating them. 

However, sometimes those good intentions do not eventuate and
I end up with really ripe bananas looking at me. Whenever I end up with one or two over-ripe bananas, I simply toss them in the deep freezer. Then, when I have some spare time to do some cooking, I take them out for this great little recipe.

1 1/2 cups all purpose flour   *   1 teaspoon baking powder  

 *   1 teaspoon baking soda   *   1/2 teaspoon salt
3 large mashed bananas   *   1/2 cup of chopped walnuts   

*   3/4 cup white sugar   *   1 egg   *   1/3 cup melted butter

Preheat  oven to 350 degrees. Coat muffin pans with non-stick spray. Combine  flour, baking powder, baking soda and salt. Place to one side.

Combine bananas, walnuts, sugar, egg and melted butter in bowl. 

Add flour mixture and mix until smooth. Ladle into muffin pans.
Bake in preheated oven. If using small muffin pans bake for 15 minutes. If using larger muffin pans bake for 30 minutes