Author: Two Old Ducks (page 1 of 5)

THE PANTRY – Pickled radishes, KIDS KITCHEN – filled potatoes, FAMILY TABLE – potato rostis & pickles 16/06/2020


Pickled Radishes – Korean style

  • 500 gr radishes
  • 1 cup white vinegar OR rice vinegar
  • 1 cup sugar – white OR raw
  • 1 cup water
  • pinch of sea salt
  1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
  2. Remove jars with care – turn right side up and allow to cool
  3. Clean and chop radishes into fine slices – pack into cooled jars
  4. Heat the vinegar, sugar and water in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
  5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
  6. Store for a few weeks – remember to date the jar
  7. Serve as a side with your favourite dishes

Pickled Radishes – American style

  • 500 gr radishes
  • 1 cup white or apple cider vinegar
  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp salt
  • 2 tsp mustard seeds
  • 1 bay leaf
  • 1 tsp dried red pepper-optional
  • 1 tsp cracked pepper
  1. Sterilize jars – either wash in dishwasher or turn upside down in the oven and heat @ moderate heat for 10 mins
  2. Remove jars with care – turn right side up and allow to cool
  3. Clean and chop radishes into fine slices – pack into cooled jars
  4. Heat the vinegar, sugar,water, bay leaf, mustard seed and pepper in a saucepan – bring to the boil, whisking occasionally to dissolve the sugar
  5. Pour the vinegar over the radishes – cool down and then seal with lid – leave at room temperature – then refrigerate
  6. Store for a few weeks – remember to date the jar
  7. Serve as a side with your favourite dishes

Sweet Potato Fritters (Mindfood Mag – June/ July 2020

  • 600 gr sweet potato – peeled and grated
  • 300 gr carrots – peeled and grated
  • 4-6 spring onions, finely sliced
  • 2 tsps ground coriander
  • 3 tsps mild curry powder
  • 100 gr potato starch or cornflour
  • 3 eggs, lightly beatedn
  • Oil for frying
  • 1/2 cup Greek yoghurt, sour cream or cream aioli to serve
  • Fresh herbs to serve / parsley/ fresh mint/ fresh coriander
  1. Combine grated potato and carrot in colander – squeeze to remove as much liquid as possible
  2. Add remaining ingredients and mix well
  3. Heat oil in pan and cook spoonfuls of batter in oil until golden brown / approx 4-5 mins each side
  4. Watch the fritters as sweet potato can burn easily if cooked at too high a temperature
  5. Keep fritters warm in oven around 150 degree until you cook all the batch
  6. Serve with yoghurt/sour cream/aioli and fresh herbs

Quick Easy Rosti

  • 1 kg regular potato
  • 1 egg /beaten
  • 1/2 cup plain flour
  1. Peel and grate potato – squeeze all the liquid out (I line a colander with a chux and use this to help remove all the liquid)
  2. Place in a bowl – add the egg and flour and season
  3. Heat oil in pan – drop spoonfuls in and cook until golden brown – turn and continue cooking until both side are golden
  4. Keep Rosti warm in the oven until all the batter is cooked


  • Serve with a homemade spicy tomato sauce
  • Radish pickles + grated apple + creme fraiche (or sour cream) + dill or chives
  • Yoghurt + fresh herbs
  • Chutney
  • OR just salted


  1. Dry bake whole washed potatoes in the oven 200 for approx 1 hour
  2. Filled potatoes- cut off the tops removing all the cooked potato from inside – then FILL
  3. OR make a cut the length of the potato remove some of the cooked potato – then FILL
  4. OR potato based pizza – cut the potato in thick slices and top
  5. Now get creative/ chop up and grate a selection of fillings and let the children do the work
  6. Put back in the oven to either grill the cheese or bake the topping

A selection of goodies to make the humble potato into a masterpiece

  • Finely diced ham
  • Grated cheese
  • Bowl of savoury mince
  • Bowl of savoury beans
  • Finely chopped tomatoes
  • Passata
  • Mexican salsa
  • Olives
  • Finely sliced mushrooms
  • Thinly sliced capsicum
  • Baked beans
  • Salami
  • Pesto
  • Sour cream
  • Avocado


THE PANTRY – Vinegar, KIDS KITCHEN – Potatoes, FAMILY TABLE – Rostis & Radish pickles 16/06/2020


Vinegar dates back to the start of civilization itself – well maybe a little after but we are talking about 3000BC as traces were found in Egyptian urns and Babylonian scrolls record the use of vinegar around 5000BC. Known as poor mans wine who would have believed just how many choices we have in selecting this humble ingredient.

Through fermentation great tastes are created and take on the flavours and bring that extra taste and tang to so many dishes.

Vinegar varieties:

  • White Vinegar
  • Apple Cider
  • Wine Vinegar
  • Balsamic Vinegar
  • Rice Vinegar
  • Malt Vinegar
  • Cane Vinegar
  • Beer Vinegar – 1 vinegar I am not familiar with but will source and try
  • Coconut Vinegar
  • Raisin – another I am on the scout for

YOU CAN MAKE YOUR OWN and interesting how many flavours are created thru this process – worth the research

AND the uses are immeasureable

  • Meat tenderizer
  • Fish Poacher
  • Egg Saver
  • Buttermilk stand-in
  • Candy Smoother – prevents the texture of home made sweets becoming too grainy
  • Potato Whitener – when you pre-peel and notice they are darkening
  • Food preserver
  • Kitchen freshener
  • Add to a pie crust – easier to roll
  • Removes berry stains from your hands
  • Get the most of your mayonnaise jar by adding a few drops and swirling around



RECIPES on the website

Enjoy your cooking 😉


Gluten free – SPONGE CAKE

  • 5 eggs
  • 1/2 cup sugar
  • 1 1/4 cups cornflour – non wheat variety
  • 1/2 tsp baking powder – gf
  1. Pre-heat oven to 160 degrees
  2. Beat eggs until thick – approx 10 mins
  3. Add sugar gradually – dissolving the sugar as you bake
  4. Fold in sieved cornflour and baking powder – taking care to fold gently so that the air stays in the mix
  5. Bake for 20 to 22 mins until when you touch the top of the cake it bounces back – or use a skewer to make sure the cake is cooked – the skewer should come out clean


Easy easy BATTER using cornflour

  • Beat 2 egg whites until stiff peaks
  • Place cornflour in a plastic bag – put either vegetable/ or meat /or chicken/or pork in the bag and shake to coat with the flour
  • Heat peanut oil in wok
  • Now dip the flour coated pieces in the egg white and fry until golden brown
  • Drain on paper towel




Always happy to talk gardening with KOOKABURRA ORGANICS – Gary shares lots of tips, sometimes the most fundamental can inspire us to try again. Its a cold and dry season so always remember the paddle pop moisture stick – its cheap and trustworthy.  Of course you may have the more expensive variety but the paddle pop stick stays in the ground – lift it out and you can easily view the moisture level from how the colour changes on the stick. Recycle wooden cutlery – bring the wooden sticks home with the takeaway coffee cup and you have in that a mini garden.

Its harvest time for tomatoes, basil and zucchini so make the best of these goodies – store the dried basil flowers for the casserole or soup pot.

Broccoli is slow to  grow so don’t be discouraged – apparently once the first floweretts appear its non stop from there – I know as I am impatient when it comes to the garden harvest.

Start to prepare the spring beds if space allows – and remember to plant what you eat – what is compatible for your area and most importantly enjoy the garden.

Plant some flowers to make the bees and yourself happy 🙂

OUR PANTRY STAPLE  – corn flour

1st invented in 1840 in Jersey City and that was a wheat based starch. Primarily used for starching laundry and industrial uses but that was all about to change with the introduction of trade cards. These cards were a collectors item for the households but also a means of advertising for the company. The cards then used not only for illustration but a means to spread the use for cornflour and ultimately cooking ideas.

Todays pantry staple cornflour – recipes for cornflour sponge, a quick batter and of course the most used as a thickener.

Go to RECIPE site for the details.

The PANTRY – Pepper is the taste of the day, The KIDS KITCHEN – Biscuit time, The FAMILY TABLE 2/06/2020

PEPPER is the PANTRY staple

I love a Peppercorn sauce with using crushed whole black or pickled green peppercorns

This sauce goes with Beef or chicken or tofu (you will have to substitute the cream is making a vegan dish)

I always have a little tin of green peppercorns in the pantry – you’ll find them in the spice section of the supermarkets


  • If cooking a steak – remove from the pan when cooked and use the same pan
  • Dice shallots finely and fry in the pan juices, gently frying until translucent
  • Add the drained peppercorns and  1/2 cup cream
  • Simmer together to combine and mix all pan juices
  • I then transfer the steak back into the pan for the smallest amount of time before serving or spoon sauce over steak


  • The FORMAL VERSION and no doubt the tastier version
  • Crush 2-3 tsp whole black peppercorns – use a rolling pin or mortar and pestle
  • After cooking the steak remove from the pan – using  the same pan
  • Add 1/3 cup brandy or cognac and simmer rapidly until the harsh smell of the alcohol has dissipated
  • Add 3/4 cup beef broth – simmer for 2 to 3 minutes to reduce by half
  • Add 1/2 heavy /thick cream and pepper – simmer – do not boil

SICHUAN PEPPER (not related to the peppercorn also known as Szechuan pepper and a member of the citrus family but has a lovely peppery flavour)

SICHUAN SOUP with steamed Dumplings

This is a quick and delicious bowl of goodness

  • Pre-made chinese dumplings (or make your own)
  • 6 shiitake mushrooms – sliced thickly
  • 3 cups chicken or vegie stock
  • 2 shallots – sliced
  • 3 tsp soy sauce
  • 1 tsp sesame sauce
  • generous grind of black peppercorn
  • 1 tsp ground Sichuan peppercorn
  • Steam dumplings according to instructions
  • Pan fry the mushrooms with the sesame oil – remove and set aside
  • Heat stock in a saucepan and bring to a simmer
  • Create individual bowls of stock, mushrooms, shallots, soy sauce , black peppercorns, Sichuan peppercorn and dumplings



CHRISTMAS CUTTER COOKIES        (pg 150 – Two Old Ducks Sweet Celebrations)

  • 3 1/2 cups plain flour
  • 2 cups icing sugar – sifted
  • 1 1/2 tsp baking powder
  • 2 lemons, zested
  • 250 gr butter, chopped
  • 3 egg yolks (freeze the egg white for pavlova or use to make icing)
  • 2 drops orange blossom water
  1. Preheat oven to moderate – line baking trays with paper
  2. Place flour, icing sugar, baking powder and food processor and pulse to combine
  3. Add chopped butter and process until the mixture resembles fine crumbs
  4. Add egg yolks and orange blossom water and process until mixture comes together
  5. Turn out onto a board and work into a ball
  6. Wrap in glad wrap or baking paper and refrigerate for 2 hours
  7. Roll dough out to 4 mm thick and cut out biscuits with cutters
  8. Bake in oven for 15 minutes until golden, decorate

Make a big batch – roll into logs and freeze for those times when you are busy

BASIC BISCUIT RECIPE                  (pg 134 TWO OLD DUCKS – Back to Basics Cookbook)

  • 125 gr butter – softened
  • 1/2 cup sugar – white or brown
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cups SR flour
  1. Oven temp 180 – moderate
  2. Cream butter and sugar
  3. Add egg and vanilla
  4. Mix in flour


  • White chocolate melts and diced dried apricots
  • 1 tabs cocoa and peanuts (red Spanish is my fav)
  • 1 tabs choc chips and chops walnuts
  • Jam drops – make a hole in the centre fill with Jam – be generous
  • 1 tab currants and grated lemon rind – with a little sprinkle of sugar just before baking
  • Substitute 1/4 cup rolled oats & 1/4 cup coconut FOR 1/2 cup flour
  • Changing sugars adds a different texture





The Pantry, Kids Kitchen and Family Table Recipes 26/05/2020

The Pantry

Flour the most basic of pantry items.

A simple Pastry

  • 1 cup plain flour
  • 1 cup SR flour
  • 125 gr butter – grated
  • 1 egg
  • lemon juice and water to bind
  1. Mix flours together and rub in butter until it resembles fine breadcrumbs
  2. Break egg into the centre and mix thru with a knife
  3. Add enough water to bring the dough together
  4. Turn onto a piece of baking paper and knead lightly to form into a ball
  5. Roll between 2 pieces of baking paper to the required shape
  6. Bake in 180 oven / moderate
  7. Brush with a little milk or beaten egg before baking



I thought a combination of trays bakes – easy to create – kids can assemble and everyone gets their favourite

I suggest preparing a selection of vegetables and let the kids do the mixing

I have listed a few combinations to get the creative juices going:

  • 50 mins in the oven – Chicken wings or drumsticks, large pieces of potato, whole carrots, corn cobs, drizzle of olive oil, seasoning
  • 20 mins in the oven- Gnocchi, baby tomatoes, pesto, tinned white beans (drained and rinsed), meatballs made from sausages, olive oil, seasoning
  • 35 mins in the oven- Spiced vegies, pumpkin, sweet potato, ground cumin, coriander,tumeric, wedges of purple onions, fetta or haloumi, olive oil
  • 35 mins in the oven- Meatballs, with tins of cherry tomatoes, garlic, onions, precooked macaroni, sprinkle of breakcrumbs and cheese
  • 50 mins in the oven- Pork sausages, purple sweet potato, wedges of apple, sage leaves, chicken stock, seasoning
  • 50 mins in the oven- Chicken thighs, cauliflower wedges, broccoli, mix of crunchy peanut butter – sweet chilli sauce and coconut milk, seasoning

When the trays are 1/2 way thru the cooking time stir or turn or toss and check for moisture. This is also the time to add the shorter time vegetable like beans or peas, fresh herbs, soft cheeses.



Mince is the champion today and using our pastry recipe or bought Puff you can create a wonderful cheats

Beef Wellington

  • 500 gram mince + seasoning + 1 egg + breadcrumbs but your choice of flavours (tomato paste, capers, Worstershire sauce, BBQ sauce, grated onions, finely chopped garlic)
  • Boil 6 eggs
  1. To assemble
  2. Place 1/2 the mixture on top of the pastry – press in the boiled eggs in a row – you are aiming for a log shape
  3. Then the remaining mixture
  4. Fold the pastry around and create a log shape – sealed at the base
  5. Cut small air vents in the top of the pastry – brush with egg and cook in the oven for 45 to 60 mins
  6. Serve with mashed potato, home made tomato sauce and greens



Flour was the pantry choice today and such a historic item. Hunting was the main source of food supply until around 16-17 thousand years ago when man changed the tools around and moved towards a more civilized method of food production and turned to agriculture.

Amazing to read just how innovative people from this time were and with such limited information and resource.  From using a simple stick to plant a grain to sowing the seeds as the ancient Egyptians by spreading the seed directly into the mud left by the annual floods and then driving the cattle over the area to trample and plant the seeds for them. Broadcasting the seed by hand was also used and a skilled man could plant out an acre of land in 90 minutes.  From using sickles to thrashers to stone grinders all the basic implements provided the necessary tools to harvest and extract the grains and make the flour.

After reading Dark Emu I was even more amazed how the history of grain and flour is sitting right on our doorstep and yet never entered into most easily sourced information. Bruce Pascoe shares a great history of our Indigenous Australians and brings to light how a grinding stone of an amazing age of around 36,000 years was recently discovered in New South Wales. This brings evidence of  seed collectors and seed grindering, which in part widens our understanding of how the Indigenous Australians farmed.

In 1845 Charles Sturt wrote in his journals about coming across a village of approximately 400 Indigenous Australians who treated them to roasted duck and some cake. Charles Sturt and Thomas Mitchell also documented in the 19th century of various examples of women cultivating yellow-flower daisy yams, people growing grain and men fishing in elaborate and ancient aquaculture systems.

What I found most amazing was kangaroo grass the most common used for flour and  is gluten free as well as providing a pro-biotic interaction with the gut.  Well worth the effort in finding this book and reading a little more about our local and ancient grains along with the history of farming and storage of foods.

Lets hope being the country that invented bread will sit alongside our other accolades 🙂


Lots of recipe ideas in the Recipe section today – getting the children involved in creating some wonderful baked oven trays for dinner with the chance of a few leftovers for the lunchbox the next day, or maybe even the start of a soup or casserole for the next family dinner.


Mince is the fav of the day and a simple recipe for Cheats Beef Wellington using beef mince but lots of ideas to create a warm and tasty meal for the cold nights ahead.

Enjoy 🙂


Community Kitchen introduces our new weekly additions – The Pantry and The Kids Kitchen

Each week I will introduce a new pantry staple, its story and some recipes. Along with the Pantry the new kid on the block is the KIDS Kitchen. IN this section Community Kitchen will introduce some easy after school snacks, early dinners, lunch box ideas and recipes that involved the children of the house. Getting children involved in the preparation and meal ideas makes for an easier time for all.

Our Pantry staple today is Soy Sauce.

(Extracts from The Story and Science of Soy Sauce – Science Meets Food)

Who would have thought this basic ingredient is so steeped in history. It first appeared in China some 2500 years ago when salt was scarce and fermenting soy beans and fish was the method used to extend the salt flavour.  When Buddhism expanded into China the soy sauce composition changed as the Buddhists would not eat the sauce made from fish, so 2 distinct sauces developed – soy sauce and fish sauce. Soy sauce added that extra boost to the plain diet of the Buddhists. In the 7th century soy sauce was introduced to Japan but didn’t receive its prominence until after 1254 AD when a Japanese Zen Priest learnt the art of fermenting a miso-like paste in China and bringing the miso to Japan discovered that the liquid remaining from the miso paste itself was a perfect dipping sauce and added an extra depth to the cooking process.  Traditionally soy sauce is made using salt, water, soybeans and wheat. After crushing, mashing and boiling the mixture is cooled and then the koji bacteria is introduced to start the fermentation process.  In some parts of China and Japan the longer traditional process is still carried out  but of course with this comes the more expensive cost of production. Whereas nowadays the soy sauce that graces the shelves in most supermarkets is made thru a chemical method with added ingredients of caramel, corn syrup and salt to create that distinct soy taste. Koikuchi is dark soy, usukuchi is a lighter saltier soy, tamari is solely from soy and offers the gluten free alternative and shiro is the soy made mostly from wheat.

Soy Recipes

Red Braising Stock (for Ham Hock or Pork Spare Ribs)

Recipe by Jerry Mai

  • 3 litres chicken stock or water
  • 500 ml shaoxing wine
  • 600 ml light soy sauce
  • 200 ml dark soy sauce
  • 220 gr brown sugar
  • 8 cloves garlic, crushed
  • 2 knobs ginger, sliced
  • 6 spring onions, bruised
  • 1 tsp sesame oil
  • 10 star anise
  • 2 cassia bark 4 pieces of mandarin peel – fresh
  1. Place all ingredients in large saucepan over high heat and bring to the boil
  2. Reduce to medium and simmer for 20 minutes
  3. If cooking pork hocks, plain in pressure cooker along with strained stock and cook for 45 minutes
  4. You could cook in oven – place in baking dish cover with stock, then baking paper and seal with alfoil – cook in medium oven for 3 -4 hours, smaller time for smaller cuts – good to either ask the Butcher for recommended cooking times






Tortilla Omelette

  • 2 eggs, beaten together
  • 2 tortilla wrap
  • Seasoning
  • Additions – ham or cheese or herbs or grated vegetable or corn or mushroom
  • To spread onto tortilla – tomato paste, curry pastes, chutney or sauce
  1. Heat oil in pan, and add the beaten eggs – add your choice of goodies and seasoning
  2. Press tortilla onto omelette
  3. Flip over when egg is cooked – brown the tortilla
  4. Flip onto plate and roll up and Enjoy

Muffins Tin Eggs or Crossiants filled Yummies

Day old bread slices cut into circles to fit your muffin tin

OR Day old Crossiants for that crusty treat

4 eggs beaten

1/2 cup milk or cream


Additions – grated cheese, diced ham, corn kernels, spring onions, tiny tomatoes halved, grated zucchini

Lightly oil the muffin tin and press bread into the shape

If using crossiants – make large slit in crossiant and press into muffin tin to form a small bowl shape

Mix eggs and milk together and season

Add the additions and spoon over small amount of egg and milk mixture

Top with grated cheese and bake in moderate oven for 15  mins or until golden brown


Quick and Easy Ice-cream

500 ml double cream

1 can condensed milk

Whip the cream and condensed milk until soft peaks form



SARAH from Basilea

Today Sarah suggested using fresh herbs in our winter warmers. From a simple bay leaf , sprig of thyme to rosemary tips that simple pot of mince or vegetables  become enhanced with wonderful flavour.

Now is the time to enjoy the mustard green,sorrel, salad burnett and loveage. These wonderful Perennial greens adds that warmth to a winter stew or extra depth to a winter salad. Loveage being a combination of parsley and celery can be added to soups, salads and braises.

When using your herbs Sarah reminds us to feed them also to help with the replenishment of growth and health. Trimming thyme and rosemary is a good thing and helps produce more foliage for our winter warmers.

Enjoy cooking and spending time in the kitchen 🙂

WINTER WARMERS -dishes for One 12/05/2020

Quick and Easy Meals for one – some simple dishes to have for lunch, breakfast or dinner

After reading a great article in WELL BEING – EAT WELL I just had to share a couple of great ideas for simple meals that carry you thru any meal time. Sometimes cooking for one can be a lonely task and so easy to prepare a large meal and eat over the days ahead.  Not that the big soup, casserole or curry is a bad alternative but good to have a few recipes to whip up when you are inspired.



Savoury Cauliflower and Chickpea Pancakes by Keira Rumble

  • 1/2 cup cauliflower flour
  • 1/2 cup besan flour / chickpea flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 large handful baby spinach
  • 1 large handful fresh herbs
  • pinch sea salt and cracked pepper
  • 300 ml water
  • 1 tabs coconut oil for frying
  1. Blitz all pancake ingredients together until thick batter consistency
  2. Let sit for 30 mins or overnight in fridge
  3. Heat pan over medium heat and add coconut oil
  4. Pour in  the batter and cook like a pancake – put aside and cook remaining

You can fill with cherry tomatoes, salad greens, pesto, sprouts and seeds

I thought:

  • Roasted pumpkin sprinkled with cumin, rocket and a drizzle of Greek yoghurt topped with coriander or mint
  • Marinated chicken thigh (use sriracha chili , olive oil, cracked pepper) – grill along with strips of capsicum and purple onion

Shakshuka by Keira Rumble

You could make double batch – leave in the fridge – crack the eggs and cheese into the dish just before cooking

  • 1/2 onion, roughly chopped
  • 1/4 cup coconut oil
  • 1/4 bunch kale
  • 3 cloves garlic
  • 1 x 400 can cannellini beans, drained and rinsed
  • 1 x 400 can tin tomatoes
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • pinch salt and pepper
  • 1-2 eggs
  • 50 gr goats cheese (you could use feta)
  • 1/4 bunch parsley, roughly chopped
  • 1/2 red chilli, roughly chopped
  1. Pre-heat oven to 200
  2. Fry onions in a pan over medium heat for 5 mins, add kale and saute for 5 mins, add garlic and cook 1 min
  3. Add beans, tomato and spices and cook for 10 mins
  4. If the pan is overproof – make little wells and crack eggs in
  5. Sprinkle over goats cheese and bake for 15 mins
  6. Sprinkle with parsley and chilli and ENJOY

Broccolini with Tofu, Chilli and Peanuts

  • 150 gr tofu, drained
  • 2 tbsp sesame oil
  • 1 clove garlic, grated
  • 1 tsp grated ginger
  • 1 chilli, finely chopped
  • 3 bunches broccolini, trimmed
  • 2 tbsp light soy sauce
  • 30 gr roasted unsalted peanuts
  • salt and pepper to taste

Drain tofu on paper towel to extract as much liquid as possible, crumble tofu on plate

Heat 1 tsp oil in wok, add tofu and cook until golden and crispy – remove and set aside

Add remaining oil, add garlic, ginger and chilli for 30 secs , add broccolini and stir fry for 3-4 mins

Add soy sauce and tofu and toss to coat

Transfer to serving platter and sprinkle with peanuts and extra chilli


These dishes look tasty and enjoyable

Perfect quick dishes for one and the family




POST COVID -19 – interesting Trends 12/05/2020

You may well have noticed that most of the seedling, garden mix and garden boxes are all sold out. Social media is streaming with gardening groups, community pages and just wonderful resourceful information to follow and ask the questions.

Real Estate has seen a boom for the rural lifestyle change and the chat among young families is how they are spending more time together.

The organic food market has shown a increase in sales as the word ‘immunity’ has been thrown around since covid-19 and people are realizing that food does matter.

Paul Kelly’s song ‘From little things big things grow’ resonates with me when I think about the good changes.

There is so much talk about what has been cooked, what will be cooked and I am going to give it a try.

I am always excited when I hear this conversation and have always enjoyed the Two Old Duck cooking classes when we have new and enthusiastic cooks. They don’t have any preconceived ideas and soak the information in like big sponges. The delight at trying something new and achieving an end result that far exceeds the expectation.

I look forward to a positive outcome from Covid- 19 and hope the more simplistic trends stay with us and accelerate into a new lifestyle change for this busy world.

One thing that I have learnt throughout my cooking years is when you are busy stick to something that you know tastes great, is affordable and is stress free. Stress cooking is never fun, even though we love the cooking shows but that is competitive and thats another story.

Bring the family into the kitchen and bring the family around the kitchen table for meals.



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