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A Beautiful Rainbow – All is well

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It’s been a whirlwind week – three trips to Melbourne and more…

My final private catering job – and as it turned out, the perfect event to finish this chapter of my SBA’s Kitchen journey.  The event, a celebratory afternoon tea in the theme of the Mad Hatter’s Tea Party, with a fabulous story, and a few unexpected coincidences, and I absolutely know that this event is one that I will never forget!   And all the food was Gluten Free!

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I will continue to supply the beautiful café The Pickle Pot, here in Maffra, with my gluten free offerings, and am excited to be out and about sharing my food knowledge at various Neighbourhood Houses/Community Centres, in my Knowledge Sharing Sessions.

A visit with our son and his family at their new home – a move from suburbia to a home with space, room to run, a little wildlife, space to start a vegetable garden,  and more.  The day finished with an unexpected invitation to a family dinner – a beautiful evening, before making the 2½ hour journey home. Continue reading →

A little knowledge sharing…

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After years of wanting to do this, but not having the confidence to venture forward with the idea, now, after receiving much encouragement from those around me, in less than two weeks time I will be running my first Knowledge Sharing Session at a local Neighbourhood House.  Yes, I am a little nervous, but I am also a little excited!  So I thought I would share what we will be doing in the first session.  It will be all about sauerkraut, or as they call it in France, choucroute, and we may even touch on growing your own cabbages at home.

Sauerkraut or choucroute, has become increasingly popular in recent times.  It’s seen as a way to improve gut health, easing digestive symptoms and supporting your immune system by adding probiotics and enzymes to your diet.

I just love toasted sourdough with a little Dijon mustard and melted cheese, topped with sauerkraut for breakfast each day.

Toast with Dijon mustard, melted, cheese and sauerkraut.

The other great benefit of making sauerkraut, and one that I think sometimes gets ignored in these times, is that it is a fabulous way of preserving cabbage when it’s in season.  I love to use this sauerkraut to make delicious, warming, comfort food during the colder months of the year Continue reading →