Author: Two Old Ducks (page 2 of 5)


We are always pleased to have GARY from KOOKABURRA ORGANICS join us each month for 3 years +

To share the secrets of gardening is a wonderful and generous gift to us all and in this time of ‘ a little shake up’ we could all use the wisdom.

Throughout the workshops and fb times I am sure Gary has heard all these questions before and isn’t it a perfect world when we can present to you a face book site to help with the isolation gardening questions – so scroll down for the details and enjoy the list of questions I chatted with Gary about.

I know I was so disappointed when my leek seedlings didn’t venture too far from the soil level – FORGOT¬† the hessian bag trick??!!!

Just a few of the regular questions and if you want to add remember for a direct line to our monthly chat with Gary

Kookaburra Organics has created a special Face Book site to counteract the endless list of questions below: (and they are mostly from me ūüôā ūüôĀ )

  • why aren’t¬† my vegies responding to all my garden love
  • when do I plant the seedlings
  • should I even consider seedlings
  • what is happening with this wind and how do I protect my crops
  • what is that foreign bug munching my greens
  • how can I use my kitchen waste on my garden
  • when can I expect produce
  • I feel like its not working
  • how do I gain the CONFIDENCE to garden
  • what is the best mixture to boost the compost bin
  • can I just add sugar cane mulch to the garden
  • when do I water
  • how much water
  • when do I fertilize
  • who do I buy my seedlings from
  • what area am I in – PROBABLY the most important of all
  • Is it worth it! – I just love is question – more below

GO TO the Face Book site:

Growing Food int he Special Period during Coronavirus Pandemic #stayhome


Is it worth it ?

The benefits¬† of fresh air and exercise over-rides the success in my opinion. Don’t you just love the wander, the pottering, the exercise and more. I think this is the biggest enjoyment of having a garden.¬†

To be able to pick a plant to place on your windowsill lifts the day.



  1. full MOON is coming this week – great for planting the root vegies
  2. this fluctuating weather is confusing for the plants
  3. cold nights – bugs gone
  4. time to get the winter crops in
  5. when watering
    1. South west SW cold and drying
    2. Eastern E moist air
  6. Pests love the weakest crops
  7. More foliage – dries out quicker
  8. Cold snap – water in the morning to the base of the plant NOT on foliage
  9. Plant root vegies in the Moon cycle directly to the soil
  10. Don’t fertilize root crops – you want the energy to go to the root bulb
  11. Plant potatoes away from other nightshades – eggplants and tomatoes
  12. If you do plant seedlings – remember to calculate 4 weeks back to determine the perfect planting time
  13. Use your coffee grinds (yes even the pods – open up and empty) to use as a slow release nitrogen which also deters slugs and snails

LOVE to have feed back and all the energy we put into our show is worth it when you respond.


MOTHERS DAY – Special Cake Recipe 5/05/2020


I often think we make our lives very complicated and yet a simple gesture goes a long way.

Mothers all around the world will enjoy being the focus for the day.

The handmade gifts from the children are always the best – I still have a memory box of goodies from my children, some are interesting to say the least but Mothers don’t mind what the gift is BUT the thought that goes into the love.

I found this beautiful cake recipe in the MINDFOOD mag May issue and it was the Pink Lemonade Sherbet that pushed all the buttons.

I have never made sherbet but remembered how my children loved those licorice sherbet bags back in the day so thought I would share this.

Make it for your children as a Mums treat.


– A little modification in case you cant source the rose petals

  • 150 gr butter, chopped and softened
  • 1 cup castor sugar
  • 2 tabs grated lemon rind/ zest
  • 2 eggs, always room temperature
  • 2 cups SR flour
  • 1/2 cup (125 ml) creme fraiche OR SOUR CREAM
  • 1 tabs lemon juice
  • 1 tsp rose petals ( thought about this and if you can’t find the dried rose petals maybe a little rose water or decorate with pink edible flowers)

Creme Fraiche Icing

  • 1 1/2 cups creme fraiche OR SOUR CREAM
  • 1/2 cup icing sugar

Pink Lemonade Sherbet

  • 1/2 tsp citric acid
  • 1 tabs icing sugar
  • 1 tabs raspberry jelly crystals
  • 1/2¬† tsp bicarbonate of soda
  1. Preheat oven to 180 / 160 fan forced – line a loaf tin with baking paper and set aside
  2. Beat the butter, sugar and lemon zest with a beater for 5 mins until pale and creamy
  3. Add the eggs, one at a time until incorporated
  4. Add the flour and creme fraiche in alternating batches, starting with the flour until combined
  5. Stir in the lemon juice
  6. Spoon into loaf tin – bake for 1 hour or until a wooden skewer inserted into the cake comes out clean of cake batter
  7. Cool in the tin for 15 mins – then turn out onto a wire cake rack and cool completely
  8. ICING – cream the creme fraiche and icing sugar with a beater until light and fluffy
  10. Spread the icing on the loaf cake and refrigerate for 5 mins, or until set
  11. SHERBET – mix the citric acid, icing sugar, jelly crystals and bi-carb together
  12. TO SERVE – use you best cake plate – sprinkle the sherbet and rose petals over the cake and ENJOY !


FISH CAKES 28/04/2020


Base Recipe


  • Mashed potato – white or sweet – 3 medium
  • 1 egg
  • 425 gr tin of tuna or salmon
  • panko crumbs or breadcrumbs
  • seasoning


  • sweet potato mash
  • coriander – finely chopped
  • finely chopped chili or sweet chili sauce to taste
  • grated ginger
  • thinly slices kaffir lime leaves
  • tinned salmon


  • white potato mash
  • large dollop of whole egg mayonnaise
  • finely chopped spring onions or chives
  • capers – finely chopped or mashed
  • tinned tuna or salmon


  • white potato mash
  • tin of mushy peas
  • finely chopped mint
  • tinned tuna

(the original recipe for this dish uses smoked haddock which is poached in milk, drained and then flaked into the mashed potatoes. I love smoked haddock and hope you try that option)

  1. Cook potatoes – drain and mash – cool
  2. Add egg, drained tuna or salmon and mix together with a fork
  3. Sprinkle over a little plain flour or breadcrumbs to bind together
  4. Add all the goodies from above
  5. Shape – roll in plain flour – beaten egg – breadcrumbs
  6. Put into refrigerator to chill BUT if you don’t have time go ahead and cook (they will be soft and more delicate when turning)
  7. Heat either 1/2 butter and 1/2 olive oil OR peanut oil OR your choice of oil to cook to golden brown
  • If you are using for a fish burger you may like a mayonnaise that you have added grated lemon, mashed capers and spring onions
  • You might like a chili side
  • Make different shapes and sizes to suit
  • Great for fish tacos
  • The simple fish cake is DELICIOUS and all from a can from the Pantry



So nice to be back into COMMUNITY KITCHEN mode

Missed the preparing and thinking about the show but at the same time caught up on some big tasks.

Back in the saddle, for want of a better phrase and today we are looking at the following:

  2. USING LEFTOVERS Рsomething I love  Рthere are so many options out there to create, save the waste and enjoy being FRUGAL
  3. KEEPING UP WITH THE FRESH FOODS –¬† the intake and the waste
  4. FEATURE RECIPE – FISH CAKES –¬† go the to recipes for the details

1. We have all felt that adrenaline in this harrowing time, worrying whether we have enough food for our family. Born into a family of food lovers I instinctively think of meals I can cook with limited ingredients and have asked the question many times – IF I HAD A CHOICE OF ONE INGREDIENT WHAT WOULD IT BE??

RICE FOR ME –¬† with a few added base ingredients – onions, garlic, ginger, chili, stock (fresh or powdered), frozen veg/or fresh, tinned beans and meat proteins YOU HAVE MEALS GALORE

Fried rice, stuffed capsicums, rolled cabbage leaves, risotto, congee, paella, nasi goreng, sushi, pilaf, salmon pie, creamy rice pud, rice salad, ++++++

But come back to the PANTRY – I have a small pantry but being an organized freak (apparently) I have a broad selection of spices, tinned goodies and a few cheat ingredients to make my food tasty and most importantly – the less processed the better for me.

I have the usual top ups, flours, sugars, icing sugar, cooking chocolate, vanilla, baking powder, baking soda, vinegars, Worstershire sauce, cornflour, anchovies, vinegar, tinned tuna & salmon, pastas – macaroni, lasagna sheets, regular pasta, asian rice noodles, corn kernels and your family regulars

THEN I add

Tinned tomatoes, tomato paste, capers, peppers, tinned peppercorns, rice- brown basmati and regular basmati, Jasmine rice, vinegars – apple cidar, Japanese inspired,¬† ABC sauce, fish sauce,¬† capers, olives, oils, tinned sardines (the basis for a great fried sandwich) and the list goes on. I often suggest that you put 1 new ingredient in your shopping cart each week – try it and if you don’t use it gift it on to a family member.¬† You will be surprised how many new flavours will show up on the family table.

SPICES and herbs add that extra to any meal. Fresh herbs are so easily grown in a pot and spices store well. If you are not interested in mixing and blending your own there are so many options on the shelves that will deliver great flavours and inspiration. As simple as dusting off your roast pumpkin with ground cumin and coriander for a Middle Eastern flavour boost.  BE creative.

MENU planning before you go shopping really helps – even if its as simple as knowing that you will be having a mince based dish, a casserole, BBQ, as roast, as curry or a bake. These key points just get your head into planning space and I know it helps me to focus on my shopping needs.

LEFTOVERS are such a favorite of mine. Cooking that little extra not only takes time off the next cook but once again you get the creative drive going.

  • making meatballs, make extra mixture for a meatloaf
  • Casserole, make extra for a pie
  • double the steamed beans for a Nicoise salad
  • extra boiled potatoes for a potato salad or hash cake
  • triple the baked pumpkin for a soup or salad
  • extra steamed rice is an easy fried rice dinner or lunch
  • white sauce is so easy to keep and a great base for mornay, a pie, lasagne
  • double the pasta for mac cheese, pasta salad, pasta bake
  • mash potato for FISH CAKES (our showcase recipe this week ) potatoes croquettes, cottage pie
  • stale bread into croutons for panzanella salad, caesar salad or wonderful on top of soups with a little grated parmesan cheese


I really understand that sometimes its just easier to do it yourself BUT I thought I would share a few ideas to make life in the kitchen easier

  1. Let them Help
  2. Perfect time for them to help with the menu planning – they will own that food and eat with relish
  3. Keep it simple
  4. Introduce new ideas to the palette
  5. Get them to write the shopping list
  6. Make allowance for a treat or two
  7. Present your food on platters – this is wonderful on TACO or BURGER nights
  8. Learn the countries of the world with food – bring geography into the kitchen
  9. Always remember when the day has been long – a grilled sandwich or a boiled egg is good enough
  10. Remember to plan ahead – children get hungry earlier than us adults and late snacking kills the appetite

Bon Appetit


  • Statistically speaking more fruit is consumed if it is prepared
  • Great job for the children to get creative – skewered fruits are colourful and delicious
  • Make extra vegie sticks when preparing dinner – wonderful snack food
  • Stewed fruits are a great way to use fruit that has been left – turn it into crumbles, or sprinkle granola on top with yoghurt for a tasty snack or breakfast
  • Taking that extra time when you come home from shopping will put days on your fresh produce – fill the sink, wash and drain in a colander and store. This is a sure fire way to make the lettuce last, know the children can just grab and eat



I selected 2 items today for our recipes – Chicken and Cabbage with a few recipes to follow.

For the children i offer a simple biscuit recipe that yields around 30 biscuits – depending on how much mixture is left in the bowl before baking ūüôā



  • Buy a decent size chicken or two
  • 1 onion
  • 1 clove garlic
  • 1 bay leaf
  • 1 sprig thyme


  • 1 Chicken
  • 1/2 bunch celery – sliced
  • 2 carrots – cut up
  • parsley
  • 2 onions


  • 1 Chicken
  • 1 cup Chinese cooking wine – Shaoxing
  • 1/2 bunch spring onions
  • 2 cloves garlic, peeled and sliced
  • 1 20 cm piece ginger, sliced
  1. Place your choice of ingredients in large pot – add water and bring to the boil
  2. Gently place the chicken in the pot and make sure its covered with water
  3. Bring to gentle simmer and cook for 30 mins
  4. I sometime cover my chicken with a piece of baking paper while it is cooking as it stops the water from overflowing as it sometimes does with a lid on
  5. When the 30 mins is over – turn off the heat and cover with a lid and leave in the pot for another 30 minds
  6. Carefully remove the chicken from the water and cool – you can plunge the chicken into a bowl of icy water for 15 mins for a more succulent chicken Or you can rub the hot chicken with a small amount of light soy sauce and sesame oil
  7. Keep the water in the pot – if you are going to break down the chicken place the bones back in the stock and cook for a further 20 mins – makes the stock much richer
  8. When finished Рcool slightly and drain Рkeeping all the wonderful stock for soups, risottos, sauce bases, congee, chicken rice  and more.
  9. Label and freeze your stock if you are not using in the next 2 days.

NOW for the Cabbage

Japanese Style Cabbage Salad

  • 1/2 head Wombok cabbage, finely sliced
  • 1 carrot, peeled and finely julienned
  • 1 shallot, green part only, finely sliced


  • 1 tsp castor sugar
  • 1/4 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp olive oil
  • 2 tbsp rice wine vinegar


  • 2 tbsp toasted sesame seeds
  • 2.5 grams bonita flakes (not easy to get but they make a big difference – looks in Asian section of supermarket)
  1. Very simple salad that sits well with fish or chicken or just by itself for lunch
  2. Toss all ingredients together in a bowl
  3. Combine the dressing in a small saucepan – pour over salad – dress and enjoy
  4. I sometimes heat the dressing and then pour over the salad – Simple and delicious!

Vietnamese Chicken and Cabbage Salad

  • 2 cups shredded chicken
  • 2 1/2 cups shredded cabbage
  • 3 spring onions, sliced
  • 2 medium carrots, grated


  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp castor sugar
  • 2 tbsp rice wine vinegar


  • 3 tbsp chopped roasted peanuts or cashews
  • 1/4 cup chopped mint leaves – i usually add more as i love mint
  • 1/4 cup chopped coriander leaves – ditto as above
  1. Toss the chicken, cabbage, onions and carrots in a bowl together
  2. Whisk the dressing in a bowl until sugar is dissolved
  3. Pour over the salad and toss well to coat
  4. Fold in nuts , coriander and mint


If you make extra salad and leave the dressing for dipping use for making rice paper rolls

If you add vermicelli noodles to the salad make spring rolls and use sauce for dipping or make a soy based dressing



  • 80 grams butter, melted
  • 1/2 cup castor sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup plain flour
  • 1/2 cup SR flour
  • 1/2 tsp bicarb of soda
  1. Preheat oven to moderate 180
  2. Line 2 baking trays with paper
  3. Combine butter and sugars
  4. Add egg
  5. Sift the flours and soda into the mixture – stir to combine
  6. Set aside for 15 minutes to firm up
  7. NOW GET CREATIVE – roll and shape, add choc bits, fruits, make jam drops
  8. Bake for 12 to 15 mins
  9. Cool on trays for 10 minutes
  10. Enjoy.


More recipes next week on Community Kitchen

COMMUNITY KITCHEN – Better Living Ideas – Recipes, Herbs and Gardening Ideas 24/03/2020

We thought Community Kitchen would offer some simple cooking ideas for the family. Who knows whether the children will be home from school and finding ways to incorporate learning into daily tasks can be challenging. Cooking with children brings so many easy lessons to the table – reading the recipes, following instructions, understanding the measurements, learning to cut and dice all adds not only some interest to the food but it always tastes better when you have made the effort yourself.

I have selected 2 items to cover a multitude of dishes – Chicken and Cabbage.

I poached chicken ( a decent size) gives the basis for the following ideas:

Soup Base, Risotto,  Salads, pies/pasties, pasta sauce

I cabbage:

Converts to slaw, Asian noodle salad, cabbage rolls, lasagna sheets, Japanese salad, steamed, Colcannon.

I know you can ad to the list but for now I offer these recipes on the web page.

For children i offer a simple biscuit recipe but with lots of suggestions to convert that one recipe into an array of combinations.

Dried apricot and white chocolate, jam drops, choc melts, cocoa and Spanish peanuts, peanut butter, grated lemon or orange rind, iced and decorated.

Fritters and pancakes using 1 + 1 + 1 – 1 cup of SR flour, 1 egg and 1 cup milk

This combo is for the youngest to handle – and start playing with the flavours.

Make individual stuffed apples in the muffin tins – they can peel the apples with the slinky is you are lucky enough to have one – and stuff them with dried fruits, brown sugar, nuts and butter for a dessert of deliciousness.

Get busy in the garden – and following up on Gary from Kookaburra Organics tips- PLANT WHAT YOU EAT

All of his info is on the web – 10/3/20 or visit his web site.

Collect your eggshell, coffee grinds, cardboard, newspapers, mushroom compost and sugar cane mulch to add to your garden beds.

Sarah from Basilea shared 5 high yield plants for the Autumn garden and visit Basilea website to catch up on the plants available and the information needed to plants in your beds.

Interesting to know just what wonderful yields these plant provided if treated with a little love and garden know how. Lemon Balm for a natural medicine, mushroom plants, perpetual spinach and hibiscus just to name a few.

Each week Community Kitchen will feature a vegetable and protein to make cooking those family meals just a little easier.



Kristine Matheson is inspirational – The Forgotten Secrets are just that and after talking with Krissy over the years I wanted to share this great article I found. Cancer to Wellness was a journey that took Krissy to rediscover the art of wellness and hearing all the chats about taking care of ourselves in this particular time the immune system just keeps popping up. So enjoy the read!

Kristine Matheson’s

Healthy Living


With the Coronavirus spreading worldwide we do need to not only do the usual washing our hands regularly, trying not to touch our face, and avoiding people who are sick, our focus needs to be on boosting our immune system.

Nearly 50 percents of Australians over the age of 50 have an underlying chronic illness, and 60 percent of Americans suffer from some sort of underlying chronic illness. Over 54% of Brits suffer from underlying chronic illness and the list could go on.

So what do we do when we are at risk.¬† Most of the world population ignore the warnings of prevention……it never ceases to amaze me really, that even in today, with all the information out there that we seem to think it is only other people who can get sick….by now we have to realise it can land right on your doorstep.

So lets move on.  What can you do to avoid being a victim?

Here is a few more steps to take:

First get your gut healthy again – those of you who have my first and second edition of my book From Cancer to Wellness, have a step by step gut program that actually works in it.

  • Consume heaps of Vitamin C – take a practitioner brand of this not the crap we get on the health food or pharmacy shelf that are full of fillers

Add vitamin C RAW foods to your diet e.g.

  1. Acerola Cherries
  2. Black Currents
  3. Broccoli
  4. Brussel Sprouts
  5. Cantaloupe
  6. Capsicum – red, green and yellow
  7. Cauliflower
  8. Chilli Peppers
  9. Guava
  10. Kale
  11. Kiwi
  12. Lemons, Limes
  13. Lychees
  14. Mustard Spinach
  15. Orange juice
  16. Papaya
  17. Parsley
  18. Rose Hip
  19. Sweet Potato
  20. Strawberries
  21. Tomatoes
  22. Thyme
  • Stay hydrated
  • Sleep Well
  • Keep alkaline by eating 80% raw food…….this boost your immune system on its own.
  • Avoid processed foods, sugar and the over consumption of alcohol, coffee and soft drinks.
  • Meditate and relax – stress makes your body acid.¬† an acid body is an unhealthy body.

I hope this is a bit of help to each of you.

Love and Light,

Stay emotionally well.

Krissy xxxx

GARDENING with GARY – Step 2 in creating the garden with KOOKABURRA ORGANICS 10/03/2020

GROW WHAT YOU EAT – the message from Gary today as we often put plants in the garden but not on our plates.

Last month we created the garden and today is plant out time.

Gary suggests now is the time to plant, the rain has done its job, and even if the ground is water logged 2 days with a little sunshine and the water has found its way into the soil. Clay soil can be another matter with it acting like a giant sponge and it will take its time to sink in. Mushroom compost will hold the water so maybe let the rain settle before adding in this particular rainy time.

Winter vegies are ready to plant right now with bok choy, pak choy, broccoli, sugar loaf cabbage, asian greens and brazilian spinach just to name a few that are suitable for this area. The snow peas and red noodle beans are great to plant now but remember not to block the sun as winter is coming and any trellis plant will block the sun. The pineapple sage and tulsi basil will bring the bees and great for flavouring the family meals. If you have lots of flowers and seeds on the tulsi basil you can cut back by around 50 % and dry the seeds and flowers to use in your winter meals. Great to put in a paper bag and hang in the kitchen until its all dried and ready for storage.

Look for bottle gourd and loofa plants as they grow well in the wet and are not effected like the zucchini plants that tend to rot. If you pick the gourd and loofa when they are small, around 15 cm you would think you are eating zucchini.

Don’t water the seedlings in with all this rain about but a little diluted worm juice 1:10 will give them a real boost.

Potatoes can also go out soon, along with garlic on St Patrick’s Day – a good little reminder. Look for a reputable source for your garlic and Gary suggests you push the garlic into the ground and mulch and leave. Love that type of gardening!

If you are planting your beans and peas from the pod seed only, just push in the ground and leave – DON’T Water at this stage as there should be enough moisture in the ground.

If the heat hits, protect your plants with milk crates or the like to dapple the sun or use an upended black pot to give relief.

WATCH out for the bugs – the cabbage moth and cluster bugs are busy little buggers and before you realize they have taken over the plant. If they beat you – pull the whole plant out and feed to the chooks. Dipel is the spray to go for – its an organic spray and the box will fill you in on all the info you will need to treat your plants.

With colder nights, rainy days, hot muggy days the weather is confusing and this transfers to the plants- so don’t fret if the growth is slow.¬† Following the moons cycles we are in the slow stage until the next cycle so enjoy the garden and watch out for the bugs!!

Step 3 in April takes us to kitchen – we will be picking the produce so join us on the 2 nd Tuesday @ 10 am



THE TOMATO TRAY BAKE (Recipe from Jessica Brook)

  • 8 medium tomatoes
  • 2 tabs olive oil
  • 50 gr unsalted butter
  • 1 onion, thinly sliced in rounds
  • 2 garlic cloves, crushed
  • 1 1/2 cups pearl barley
  • 1/3 cup chillies in adobo
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tabs brown sugar
  • 1/4 cup red wine vinegar
  • 400 gr can crushed tomatoes
  • 3 cups hot vegetable stock
  • 2 cups baby kale leaves
  1. Preheat the oven to 220 (200 fan forced)
  2. Place the tomatoes in a deep roasting tray, drizzle with oil and season well
  3. Place in the oven and cook for 10 mins
  4. Next, melt the butter in a large frying pan over medium heat
  5. Add the onion and garlic and cook for 5 minutes until softened
  6. Add the pearl barley, chillies in adobo, paprika, cumin, coriander, sugar and vinegar and cook for 1 minute
  7. Carefully remove the tomatoes from the roasting tray and set aside
  8. Add the pearl barley mixture, crushed tomatoes and stock to the tray and stir to combine
  9. Place the tomatoes on top of the barley mixture – cover with foil and bake for 40 mins, or until the barley is tender
  10. Remove the dish from the oven and set aside
  11. Toss the kale leaves in the remaining oil and place on tray
  12. Bake in oven for 5 minutes until crisp and lightly charred
  13. Turn the grill to high – remove alfoil from tomato dish and grill tomatoes until they blister
  14. Serve the dish topped with the kale.



Found this article in the Woolies freebie

Make bowls from soft wraps

Heat the oven to 180

Rub oil or spray a bowl to create the shape and drape the soft wrap over the bowl

Bake for 8 minutes with wrap on bowls

Then remove the wrap and sit on its bottom and continue to bake for another 5 minutes in the upright position

Would be a fun family meal – think of Mexican beef, salsa, sliced avos, lettuce, sour cream and corn chips

– think of Asian style pork or chicken with noodles, a little pickle on top

– think San Choy Bow with Chicken mince and more

– think Fish fillets, slaw and corn salsa


Also loved seeing the introduction of different grains – look for millet, sorghum and barley recipes

Millet and sorghum are gluten free!!




NATIVE BEES with Giorgio Venturieri 3/03/2020

I was delighted to share Community Kitchen with Giorgio Venturieri  today. He is a passionate bee researcher and has recently returned from the Amazon  where he was contracted to study the native bee colonies within developing areas. With over 300 species identified these social bees and are known as stingless bees. They are active all year but only produce smaller quantities of honey. A European bee hive containing 60,000 bees will produce around 10 litres of honey whereas the native hive consisting of 3,000 bees will only produce around 7 litres.

Like European bees they will swarm but usually this indicates a mating pattern or a swarming attack can also mean the take over of another cavity to relocate the hive. They love a hollow log and Giorgio suggests that if we spend the time looking we will all come across a native hive.

I notice them on the flowers regulary and another suggestion from Giorgio is to encourage them by planting native flora.

They are a delight in the garden.

BUT from honey to sugar and couldn’t help but share the article from the Parents Voice regarding sugary drinks.

Not surprised to read just how much sugar is in a can of soft drink – but a little enlightened when it came to the varieties that were laden with sugar. I

guess we all think of Coke as being the ‘elephant in the room’ but reading from the list:

Solo   600ml = 17.3 teaspoons                                                          Rockstar Energy 500 ml = 16.8 teaspoons

Coke 600ml = 16 teaspooons                                                            V Energy                  500ml= 13.3 teaspoons

Sprite 600ml = 13 teaspoons

Fanta 600ml = 10.9 teaspoons

Interesting to see that the drinks come in all shapes, sizes and marketing plays but even Lipton Ice Tea and Vitamin Water had more than 5 teaspoons of sugar in a 500 ml drink.

Looks can be deceiving – AND WATER IS REFRESHING AND SUGAR FREE!!!!!!!!!!!!!!!!!!!!!!!!!!

AUTUMN  has arrived or Summer has supposed to have finished.

Thought I would share a few Autumn meals on the Recipe page just to entice the tastebuds.

Always a new kid on the block and looks like millet, sorghum and barley will hit the stage this season. Also noticed quite a few dishes with roasted grapes and the Hassleback  Apples look wonderful in a supermarket giveaway cook book and makes you think of those coolish nights, a light soup some crusty bread and a little pudding to warm the sole.

Didn’t think I would ever say it BUT ‘I am looking forward to winter ‘ ūüôā


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