When the garden gives you greens!

A wander around the garden can be so rewarding, and at the moment there is a fabulous supply of greens.  We have sprouting broccoli, asparagus, shallots, sorrel, chard/silverbeet, broad beans and broad bean shoots, pea shoots, fresh herbs (chives, mint (common and vietnamese), rosemary, parsley, oregano, and the tarragon is just waking up) and there are snow peas, so many snow peas!

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Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange

This dish was created while we were taking a little break at nearby Loch Sport.  The colours on the plate remind me of this stunningl sunset, captured beautifully on camera by Gary, on the evening that the recipe came to be.

Sunset over Lake Wellington (Photo taken by Gary Malyon)

With our favourite fish and what veg I had at hand, the recipe just evolved and was delicious!  The chilli sauce used, was my own homemade version, one that my Gary says needs to come with a warning!

Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange
Prep Time
10 mins
Cook Time
30 mins

A recipe created using one of our favourite fish and what was to hand...

Category: Fish, Main
Style: Australian
Keyword: Brussels Sprouts, Butternut Pumpkin, Fennel, Fish, Gluten Free, One Pan, Orange, Pumpkin, Tray Bake
Quantity: 4 serves
Author: sbaskitchen
  • 1/2 butternut pumpkin
  • 3 tbsp extra virgin olive oil
  • 1 garlic clove finely chopped
  • 1 tsp finely grated orange zest
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme leaves removed
  • 1/4 tsp salt flakes
  • freshly ground black pepper
  • 1 medium fennel bulb very thinly sliced
  • 12 Brussels sprouts trimmed and quartered
  • 1 small orange sliced into 1/4 cm thick rounds
  • 2 tbsp sweet chilli sauce
  • 1 garlic clove finely chopped
  • 1 tsp finely grated orange zest
  • 4 (175g) Duck Fish fillets or other firm firm fish such as Snapper or Blue Eye Cod
  • 4 sprigs thyme
  • Salt flakes and freshly ground black pepper to season
  1. Preheat oven to 200˚C
  2. Cut the solid end of the pumpkin into 1.2cm thick slices and peel. Retain the remaining pumpkin
  3. Place the pumpkin into a shallow baking dish, drizzle with 1 tbsp of the olive oil and season with salt and pepper.
  4. Bake in preheated oven for 10 minutes
  5. Meanwhile peel the remaining pumpkin and cut into 2 cm pieces.
  6. Select a basin large enough to hold the vegetables and then add the garlic, orange zest, olive oil, thyme leaves, 1/2 tsp salt and a good grinding of black pepper, stirring well to combine. Add the pumpkin pieces, fennel and Brussel sprouts and toss well to coat.
  7. Scatter the coated vegetables and the orange slices onto the baking tray with the partially cooked pumpkin, and return to the oven for a further 10-15 minutes, until the pumpkin is just cooked and the Brussels sprouts are beginning to char.
  8. Place the fish fillets into the bowl that the vegetables had been in and toss to coat with the residual oil and seasonings.
  9. Combine the sweet chilli sauce, garlic and orange zest together in a small dish.
  10. Once the pumpkin is just cooked through, remove the baking dish from the oven and arrange the fish in amongst the vegetables. Top each fillet of fish with some of the chilli sauce mixture and a sprig of thyme.
  11. Return the baking tray to the oven and continue to cook until the fish is just cooked through, approximately 10 minutes.
  12. To serve, arrange the pumpkin slices on individual serving plates and top with a fillet of the fish, a slice of orange and a sprig of thyme. Finally scatter around the pumpkin pieces, Brussels sprouts and fennel.

Duck Fish is also known as Boar Fish.


Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange


Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange


Until next time…

Bon appétit!


In the Garden – April 2022

2nd April

Gary called me out to the pool early this afternoon, and there in the middle was a wee frog swimming down to the bottom and then up again, then it started to swim from one side to the other, it was putting on quite a show.   As it started to swim down toward the skimmer box we decided it was time to intervene.  Gary quickly picked up the net he uses to remove debris from the pool, and carefully scooped the little frog out, setting him free on the paving.  Then we started to worry – what if a hungry bird saw it as a meal!  Re-enter the net, and the frog just leaped right back in.  This time it was set free in the laundry garden, where we hoped that it would be safe from predators, and it quickly hopped under the leaves of a small foxglove plant where it remained for most of the day.

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4th April

A little seed sowing

  • Onion – Jaune Paille des Vertes (old seed) (did not germinate)
  • Broccoli – Purple Sprouting – Early (germinated 8 April)
5th April

One of my orchids is in bloom, I always get a little excited.  I think I have the perfect spot for them on the back porch, and every now and then am very lucky.  I watch as the buds form, and then I wait, and wait and wait, until finally they open up.

A little seed sowing

  • Spring Onion – White Lisbon (germinated 12-17 April)
  • Kale – Russian (germinated 9 April)
6th April

A little seed sowing

  • Onion – Rosa Lunga (germinated 10 April)
  • Brussell Sprouts – Long Island Improved (old seed) (germinated 10 April)
7th April

With the days becoming shorter, and knowing that it won’t be long until the colder weather is upon us, it is time to get the firewood in.  We are luck to live close by to an outlet where they sell off-cuts as firewood.  Gary hitched up the trailer and headed out for a load.  When he returned, it was my turn to – I’m the stacker of the wood!  This wood is generally cut to a similar length, but the width and thickness can vary, so it means selecting and placing the right pieces together to keep the pile safe and uniform – I call it giant jenga!  I’m always pretty proud of the end result.

8th April

A little seed sowing

  • Climbing Snow Pea (direct) – Mammoth Melting – (germinated 12-17 April)

It’s time to make some changes to the espaliered fruit trees in the veggie patch.  I find  it quite difficult to keep the top level of the trees trimmed, I’m just not tall enough, and in addition, it is also difficult to net the trees to protect the fruit from the birds.  Decision time…  I’m going to remove the top level.  This will kill two birds with one stone, bringing the trees back to a manageable height, and leaving the top wire free so that netting can be easily attached when required.   So today I started, and the apricot trees have been done.  I kept questioning what I was doing, but I know that it is going to make things much easier to manage.

More wood stacking, yes, another load, but this time it’s a load of mixed hardwood split blocks.  We have an old aluminium shipping crate that is covered in a tarp where I stack this wood, it’s much easier, less festidious work, and as always I love the appearance of the pile when it is complete.

9th April

We don’t have any grape vines…  Well that changed today! I’ve just planted ‘Muscato Gordo Blanco‘ along the fence at the rear of the citrus garden.  I am hoping that it will grow and produce beautifully, if it does, I may just have to add another.   While I was there I also transplanted a lemon balm plant from the vegetable garden, and some lemon grass plants purchased from the local nursery.

I’ve also planted three elephant garlic in the citrus garden.  I picked the bulbs up from the Bega Farmer’s Market when we were holidaying in the area back in February.  This was a little farmer’s market, but the produce was amazing.  When I was purchasing the garlic, the stallholder convinced me taste a tiny piece…  It was hot, strong and powerful and, really, I don’t recommend taste testing raw garlic that early in the morning!

I actually purchased four bulbs, but used one when making my tomato sauce last month.  I can’t wait to see if they grow.

While I was doing all this work in the citrus garden, I discovered that the mulch that I’ve been using is not a good choice.  It has created a water barrier rather than helping to retain the moisture in the soil below, and as I discovered, created a wonderful home for ants!  as I scratched it around and the ants went crazy.  Decision quickly made to use organic sugar can mulch, used in the vegetable garden, right through my garden now, I know that it breaks down nicely, which in turn helps the soil.

Down in the vegetable garden, I removed the top level of one of the espaliered nectarine trees – getting their slowly.  Also got to do a little weeding in the Citrus Garden as well as Duchess’s Garden, so all in all it was a great day in the garden.

10th April

Though working, I managed to get a little more weeding done in both the Citrus and Duchess’s gardens.

Seeds planted indoors:

  • Broccoli – Chinese (Kailaan) (old seed) – (germinated 12-17 April)
  • Broccoli – White Sprouting – (germinated 12-17 April)
  • Broccoli – Romanesco – (germinated 12-17 April)
  • Broccoli – Green Sprouting – (germinated 12-17 April)
  • Onion – White Sweet Spanish (old seed) – did not germinate
  • Onion – Gladalon (old seed) – did not germinate
  • Onion – Red Brunswick (old seed) – did not germinate
  • Onion – Creamgold (old seed) – did not germinate
11th April

After signing up for a monthly subscription of seeds, the first four packs arrived today, and it included a bonus pack of Flanders Poppies just in time for Anzac Day.  I must admit that I was eagerly awaiting their arrival, and the four packs received are:

  • Okra ‘Clemson Spineless’ – I ‘ve never considered growing Okra…  It looks like it’s time to reconsider!
  • Rocket ‘Wasabi’ – I can’t wait to get these seeds growing – I love the intense flavour of wasabi and to have it in the form of a salad green will be amazing.
  • Turnip ‘Golden Globe’ – this is a new variety to me, apparently similar to Swede Turnip, so am eager to get some started.
  • Celery ‘Light Green’ – again another new variety, apparently and Asian celery that is not as large and thick as the celery that I am used to.

In addition to the seed order, today I also received two Vanilla Orchid plants.  Given that I have a little luck with orchids (cattleya, dendrobium and phalaenopsis), on the back porch, I’m hoping that I may just have a little luck with this new addition…  Fingers crossed!

17th April

A week has passed without any updates…  Business and Easter with our family took priority.

While out and about we passed a home where a lady was putting some items out on the nature strip for people to take.  She was putting out garden furniture!  We pulled over and chatted, she no longer needed the furniture and was hoping that someone else could use it.  I couldn’t believe my luck!  I offered to help her carry it back in, but no, she insisted that she could do it while we went home and hooked up the trailer.  Feeling grateful, I packed up a little package of home baked goodies and preserves for Gary to give to her when he went back to pick up these new treasures.  There was a white setting, it just needs to be repainted in white. 

There were also two other chairs, while a little shabby and black, they are a perfect match to another table and chair that we have.  I’ll be painting this setting in a bright pinkish-red.  I still can’t believe how lucky we were to be passing just at the right time, and am so very grateful.

I finally got to plant some pea seeds, I do hope that it is not too late, though.

  • Pea – Spanish Skyscraper (old seed)  (germinated 5 May)

Tomatoes are continuing to produce, but must come out soon.

Tomatoes from the garden – the bottomless bowl!

19th April

As forecast it’s been raining since Sunday night, another 27 ml, so weeding is much easier at the moment, and with all this rain, and the lack of germination with my onion seeds, I took the time to place an order for more seeds.

  • Brown Onion ‘Gladalan’
  • Red Onion ‘Rippa’
  • Yellow Onion ‘Spanish’
  • Chilli ‘Bulgarian Carrot’
  • Lovage ‘Maggie Plant’
  • Kale ‘Red Russian’
  • Dill ‘Dukat’
  • Leek ‘Bulgarian Giant’
20th April

A good afternoon’s work in the garden, Gary is working on a terribly overrun area, and I have been trying to re-claim the citrus garden, laundry garden and Duchesses’ garden.   The citrus garden is done, the laundry garden, almost, and Duchesses’, well… There’s a lot of work to be done there!

21st April

More seeds and a gardening magazine have arrived!  This time

  • Beetroot ‘Bull’s Blood’
  • Beetroot ‘Burpees Golden’
  • Beetroot ‘Globe
  • Carrot ‘Purple Dragon’ – free as part of the club membership
  • Chives ‘Common’ – free as part of the club membership
  • Cornflower ‘Dwarf Blue’ – free as part of the club membership
  • Onion ‘Barletta’ – free as part of the club membership
  • Pea ‘Novella’

Looking forward to sitting down and taking the time to enjoy a little reading, and learning.

The afternoon was spent in the vegie patch.  The top layer of the espaliered blood plum ‘Mariposa’ has been removed, I think that I only have about 6 more trees to go.

I was so happy to see that the parsnips have now germinated.  Back in late March, I planted carrots, parsnips and turnips.  Unfortunately the white turnips haven’t germinated, but they were very old seed, so I can’t say that I was surprised.  And I’ve just realised that I forgot to order fresh seeds!  Oh well…  Also spent a bit time working on the bed that I have been preparing for the seasons’ garlic, and did quite a bit of weeding.

Just before heading back up to the house, I harvested a good quantity of chillies, cayenne and the common, milder, variety purchased from the supermarket (we saved the seeds from a store bought chilli, and the germination was fabulous).


Maybe time for some more chilli jam?

Chilli Jam
My cousin’s husband, Colin, was celebrating his 70th Birthday, and he loves chillies, though he always says that there is never enough chilli for his liking! I decided to make him chilli sherry, chilli vodka and this pretty chilli jam as a gift.
Category: Jam, Preserves, Sauce
Quantity: 1 litre (32 fl oz)
Author: sbaskitchen
  • 500 g 1 lb red capsicums
  • 250 g 8 oz red chillies
  • 315 ml 10 fl oz white vinegar
  • 1 kg 2 lb white sugar
  • 185 g 6 oz lightly packed soft brown sugar
  • ½ tsp salt
  1. Remove the seeds and membrane from the capsicum and chilli. Cut the capsicum into quarters or thirds so that you have large flat pieces. Place on a tray, skin-side-up and cook under a hot grill until the skin blackens and blisters. Place in a bowl and cover with plastic wrap until cool enough to handle, then remove the skin.
  2. Place the capsicum and chilli in a food processor with 60 ml/2 fl oz of the vinegar, and process until finely chopped.
  3. Transfer the capsicum and chilli mixture into a large pan and add the remaining vinegar along with the salt. Bring to the boil, then reduce the heat and simmer for 8 minutes. Add the white and brown sugar and stir until all the sugar has dissolved.
  4. Increase the heat and bring to the boil, boil for 10-15 minutes, or until the mixture has thickened slightly.
  5. Remove from heat and immediately pour into clean warm jars and seal. Label and date.
  6. Store in a cool, dark place for up to 12 months.
  • This jam is best left for 1 month before opening, thus allowing the flavours to develop.
  • The jam does not set like traditional jams, it has a more sauce like consistency.
  • The original version of this recipe can be found in Homemade Jams and Preserves, Family Circle – Step-by-Step, Murdoch Books, p 71. I have increased the amount of chillies and added salt to the mix.


Also picked little basket of tomatoes and a few more “Purple King” beans – it’s probably time to allow some to remain and become next year’s seeds.

23rd April

Vegetable garden bed preparation continues, adding manure, compost and relevant additives for what is to be grown in each bed.

Struggled to remove the top off one of the espaliered cherry trees, it took forever, but got there in the end.

24th April

Garlic is planted, what a relief.   This year I’ve planted a new variety, it’s a Bega Valley Turban, I picked it up from the Bega Farmer’s Market mentioned earlier in this post.

The varieties that I have planted…

  • Bega Valley Turban (10)
  • Lake Boga White Hard Neck (37)
  • Lake Boga Purple Soft Neck (60)

Yes, I know, they are not necessarily the correct names for the particular variety planted, but I don’t have the correct names.  The names that I have given them indicate where they were purchased, and bring back lovely memories of where we’ve been.  I’ve been growing the Lake Boga varieties for three years now, and they do so well in my garden, so I choose not to purchase other ‘named’ varieties.

27th April

A little time in the garden late today, and the onto the porch as the light failed, to plant some more seeds…

  • Cabbage ‘Coeur de Boeuf Moyen de la Hall’ (old seed) (germinated 3 May)
  • Cabbage ‘Mammoth Red Rock’ (old seed) (germinated 13 May)
  • Cabbage ‘ Sugar Loaf’ (old seed) (germinated 1 May)
  • Celery ‘Elne’ (old seed)
  • Onion ‘Barletta'(germinated 1 May)
  • Spring Onion ‘Welsh’ (old seed)

30th April

While I worked at patching jeans in the sleepout, Gary continued weeding the garden.  There was a tap on the window, and there he stood with a little green creature hanging off his sleeve.  He found it trapped under the garden shed door…


Until next time…

Happy gardening and bon appétit!





Easter – Outdoors – Family

Easter was fabulous.

Our grandson Cooper come to visit from the Tuesday prior.  While he was here, and before everyone else arrived, we made Easter Bunny Pots, and my only real input was making the bunnies feet and assisting with the gluing.  It was a great fun activity, where we had to go in search of everything needed for the project, including the packets of seeds and pots from the local hardware.  When they were finished, he proudly put them out for photos, before hiding them to surprise everyone on Easter Sunday morning.  He was such a proud little man handing them out to his family.

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In the Garden – November 2021

The garden in November was pretty, but brimming with weeds!  The weather was all over the place having us in short sleaves one day and reaching for the winter woollies the next!

On the 12th it began raining, there were weather warnings for a rain band that was going to produce unusual amounts of rain.  The rains continued through the next day, it just rained and rained and rained with our first reading of 60ml!  Flood warnings kept flashing up on the phone, but we are up high, so were lucky.  We’ve had more rain than ever this year, that is compared to what we’ve had in the past five years (that’s how long we’ve been here).  Probably not strange, really, because of the drought we’ve experienced since arriving.  Clearly the drought is over.

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